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The rheology of structured fluids

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Humm, Jason P. (1993) The rheology of structured fluids. PhD thesis, University of Warwick.

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Official URL: http://webcat.warwick.ac.uk/record=b1416215~S15

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Abstract

In this thesis we present a theoretical investigation of the rheological properties of gels and colloidal dispersions, subjected to shear stresses.
We present a mean field calculation of the effective shear modulus of an elastic material containing elastic inclusions and use the resulting expression to model a gel under shear. We calculate the stress-strain curve for such a gel and show that the gel is expected to fail along planes parallel to the plates providing the shearing forces.
A model of layered colloidal structures is investigated by considering the sheared flow of many layers of fluid with differing viscosities in each layer. Such flows are shown to be linearly unstable for all systems with more than four layers, when long wavelength perturbations are present.
A microscopic model of a flowing suspension of neutrally buoyant spheres is presented, based on the approach used by Batchelor to describe a fluidised bed. This model takes into the account the lift forces of Vasseur and Cox and the diffusion effects of Brownian motion. The model is used to calculate the equilib­rium particle distributions and fluid velocity profiles for a suspension subjected to shear. to shear. This equilibrium solution is shown to be stable to small fluctuations of the flow, by a linear stability analysis.

Item Type: Thesis or Dissertation (PhD)
Subjects: Q Science > QC Physics
Library of Congress Subject Headings (LCSH): Rheology, Fluid mechanics, Solid state physics, Residual stresses
Official Date: October 1993
Dates:
DateEvent
October 1993Submitted
Institution: University of Warwick
Theses Department: Department of Physics
Thesis Type: PhD
Publication Status: Unpublished
Supervisor(s)/Advisor: Gunn, M. J.(Michael John),1951-
Sponsors: Science and Engineering Research Council (Great Britain)
Extent: ii, 126 leaves
Language: eng

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