Phase transition, equation of state, and limiting shear viscosities of hard sphere dispersions

Phan, See Eng; Russel, William B.; Cheng, Zhengdong; Zhu, Jixiang; Chaikin, P. M.; Dunsmuir, J. H.; Ottewill, R. H.

doi:10.1103/physreve.54.6633

Cited by 195 publications

(214 citation statements)

References 31 publications

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“…Unsurprisingly, we also find a similar value ( max 0:635) when we fit to the CarnahanStarling approximate equation of state [28]. The latter function is known to describe experimental or numerical measurements of the liquid branch of the equation of state to within measurement error [17,[29][30][31]. It is worth noting that the fitted values of max are insensitive to the region over which we fit the data.…”

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confidence: 67%

Why is Random Close Packing Reproducible?

2007

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We link the thermodynamics of colloidal suspensions to the statistics of regular and random packings. Random close packing has defied a rigorous definition yet, in three dimensions, there is near universal agreement on the volume fraction at which it occurs. We conjecture that the common value of phi_rcp, approximately 0.64, arises from a divergence in the rate at which accessible states disappear. We relate this rate to the equation of state for a hard sphere fluid on a metastable, non-crystalline branch.Comment: 4 pages, 1 figure, formerly entitled "Universality of Random Close Packing?

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confidence: 67%

Why is Random Close Packing Reproducible?

2007

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“…Moreover, due to the fact that casein is in our milks not the only component taking up space and that the relative composition varies from batch to batch, we chose to perform this study by focusing on the casein weight content. The concentration dependence of the viscosities of our milk powder suspensions is then compared to the volume fraction dependence of hard spheres [18][19][20] in the low to moderate concentration range, yielding an approximate value for the effective volume fraction and the factor q.…”

Section: Preparation Of Casein-micelle Suspensionsmentioning

confidence: 99%

Rheology and structural arrest of casein suspensions

Dahbi

Alexander

Trappe

et al. 2010

Journal of Colloid and Interface Science

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The rheology of milk powder suspensions is investigated up to very high concentrations, where structural arrest occurs. The main component of the milk powder investigated is casein, so that the suspensions can be regarded as casein suspensions. Four concentration regimes are identified. For effective casein volume fractions less than 0.54 the concentration dependence of the zero-shear viscosity is similar to that of hard-sphere suspensions. However, due to the elastic deformation of the caseins, the viscosity does not diverge at the hard sphere glass transition. In the volume-fraction range of 0.55-0.61 the viscosity exhibits a surprisingly weak dependence on concentration. The shape of the curve of the shear viscosity versus concentration deviates from hard sphere behavior in an unusual way, due to the observation of a region of almost constant viscosity. This concentration regime is followed by a regime where the viscosity steeply increases, eventually diverging at an effective volume fraction of 0.69. Frequency dependent rheology and diffusing wave spectroscopy measurements indicate that the suspensions are jammed for volume fractions above 0.69. Finally we found the concentration dependence of the relative zero-shear viscosity of casein suspensions to be very similar with the one of the micro-gels at volume fractions below 0.50 and above 0.55, which are know to shrink above a certain volume fraction, due to osmotic stress.

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“…The use of cosolvents to achieve refractive index or density matching are known to interact with the particles, though either swelling the latexes or inducing charge [54,55]. The use of cosolvents that are good solvents for PMMA is also known to swell particles [56,57]. While this study focusses only on n-dodecane, the approach used here could be extended to other solvents to characterize latexes used for different purposes.…”

Section: Introductionmentioning

confidence: 99%