Bending of Soft Micropatterns in Elastohydrodynamic Lubrication Tribology

Peng, Yunhu; Serfass, Christopher M.; Hill, Catherine N.; Hsiao, Lilian C.

doi:10.1007/s11340-021-00715-8

Cited by 10 publications

(4 citation statements)

References 31 publications

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“…The increase in bending angle is supported by the increase in bending curvature due to the anisotropic nature of the xerogel disc. A similar trend in bending angle was found by Peng et al (2021) on micropatterned Poly dimethyl siloxane elastomers and also suggested that the bending angle increases with the nature and the thickness of pattern.…”

Section: Bending Anglesupporting

confidence: 82%

“…A similar trend in bending angle was found by Peng et al . (2021) on micropatterned Poly dimethyl siloxane elastomers and also suggested that the bending angle increases with the nature and the thickness of pattern.…”

Section: Resultsmentioning

confidence: 93%

“…To understand the shape transformation in detail, bending of the xerogel plays a predominant role in which the aspect ratio of height to width either enhances or decreases the drag force. The increased drag force may damage the material, whereas the decreased drag force enhances the bending (Peng et al ., 2021). Hence, the bending curvature, bending angle, the height of curvature and end‐to‐end distance of the shape transformed xerogel are found for every 2 s as bending is accompanied by the internal stress created in water.…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Development and characterisation of structurally reforming engineered flat‐rice xerogel for hot water cooking

Boopathy

Rajan

Stephen

et al. 2022

Int J of Food Sci Tech

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Summary Shape transforming foods are an emerging area of interest that could be customised according to consumer needs with the desirable structure and reduced package space. The current work aims to investigate the shape transformation behaviour of a 2D xerogel developed from rice hydrogel at the concentration of 4% and 90 °C. This flat xerogel is coated with ethyl cellulose as constraint material in the form of linear equally spaced strips. Immersing the xerogels in hot water over a temperature of 70 °C, resulted in a 3D transformation of the discs in 12 s (Video S1). The transformation is achieved owing to xerogel's increased swelling power (0.27–0.78) due to the anisotropic nature. This is confirmed by the SEM images of top (smooth) and bottom (rough) xerogel. In order to characterise the process of shape transformation bending analysis was done wherein a significant difference in bending angle (35.86–63.10°), height (24.73–50.26 mm), curvature (0.57–2.38 μ mm−1) and end‐to‐end distance (118.23–15.11 mm) from 2 to 12 s. The formed 3D shape was similar to the commercial tubular (penne) pasta. This study opens up the utilisation of less concentrated rice xerogel in shape transformation for designing engineered food.

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Section: Bending Anglesupporting

confidence: 82%

Section: Resultsmentioning

confidence: 93%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Development and characterisation of structurally reforming engineered flat‐rice xerogel for hot water cooking

Boopathy

Rajan

Stephen

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…The design, development, and testing of stimuli-responsive materials are critical for several application areas. Thus, the dynamic and reversible control of surface topography has been extensively studied due to their use, such as smart optics and diffraction grating for tunable light manipulation [ 1 ], wearable tactile devices, micropatterns to control friction between solid surfaces separated by a thin fluid film [ 2 , 3 ], refreshable Braille surfaces [ 4 , 5 ], anti-biofouling coating [ 6 ], adjustable wettability [ 7 ], smart adhesion [ 8 ], e-skin and stretchable devices [ 9 , 10 ]. Compared with traditional static surfaces, these microstructured responsive surfaces are highly desired due to their capacity to tune responses, creating more flexible devices suitable for soft electronic and haptic engineering.…”

Section: Introductionmentioning

confidence: 99%

Smart Polymer Surfaces with Complex Wrinkled Patterns: Reversible, Non-Planar, Gradient, and Hierarchical Structures

et al. 2023

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This review summarizes the relevant developments in preparing wrinkled structures with variable characteristics. These include the formation of smart interfaces with reversible wrinkle formation, the construction of wrinkles in non-planar supports, or, more interestingly, the development of complex hierarchically structured wrinkled patterns. Smart wrinkled surfaces obtained using light-responsive, pH-responsive, temperature-responsive, and electromagnetic-responsive polymers are thoroughly described. These systems control the formation of wrinkles in particular surface positions and the reversible construction of planar-wrinkled surfaces. This know-how of non-planar substrates has been recently extended to other structures, thus forming wrinkled patterns on solid, hollow spheres, cylinders, and cylindrical tubes. Finally, this bibliographic analysis also presents some illustrative examples of the potential of wrinkle formation to create more complex patterns, including gradient structures and hierarchically multiscale-ordered wrinkles. The orientation and the wrinkle characteristics (amplitude and period) can also be modulated according to the requested application.

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Increased Sliding Friction of a Lubricated Soft Solid Using an Embedded Structure

Moyle

Dong

et al. 2021

Tribol Lett

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Bending of Soft Micropatterns in Elastohydrodynamic Lubrication Tribology

Cited by 10 publications

References 31 publications

Development and characterisation of structurally reforming engineered flat‐rice xerogel for hot water cooking

Development and characterisation of structurally reforming engineered flat‐rice xerogel for hot water cooking

Smart Polymer Surfaces with Complex Wrinkled Patterns: Reversible, Non-Planar, Gradient, and Hierarchical Structures

Increased Sliding Friction of a Lubricated Soft Solid Using an Embedded Structure

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