Speichermodul und Thixotropie
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Thixotropie und viskoelastische Eigenschaften . Diese Geräte bieten ein breites Portfolio von verschiedenen Messgeometrien wie z .B . parallele Platten, Kegel & Platte, koaxiale Zylinder und Flügelrotoren in verschiedenen Abmessungen . QS Rheometer mit automatischem Lift
What is thixotropy?
The scope of this review is determined by the definition of what is, and is not, “thixotropy.” As noted by Mewis and Wagner , the name is derived from the Greek words θíξις (thixis: stirring, shaking) and τρéπω (trepo: turning or changing) and originally referred to a mechanically induced sol-gel transition.
Is thixotropy a rheological phenomenon?
We review thixotropy, its attributes, and accompanying rheological phenomena, such as yielding, hysteresis in shear-rate ramps, the influence of rest time and viscosity bifurcation, and the prevalence and importance of thixotropy in common fluids.
Which materials exhibit thixotropy?
We note that many complex fluids such as some polymeric systems, liquid crystals and micellar systems exhibit thixotropy; however, these interesting materials are beyond our scope. There is an extensive body of papers on thixotropy, scattered over the scientific and technical literature, including some reviews [1–5].
What is the history of thixotropy?
The history of thixotropy is clearly presented in Barnes (1997) and in Mewis (1979). The term thixotropy was first coined by Peterfi (1927), who gave an exact description of the phenomenon. The name of the phenomenon is a combination of two Greek words, thixis (shaking or mixing) and trepo (turning or changing).
Why is thixotropy a misnomer?
While they might show some thixotropy, the title is probably a misnomer because shear thinning is perhaps even more important than thixotropy. In fact, as stated above, thixotropy is probably a nuisance, because what is needed is a fast-responding, very shear-thinning, liquid-like material for casting. 7. 7.
What is thixotropy in food rheology?
Thixotropy is defined as the progressive decrease in viscosity with time for a constant applied shear stress, followed by a gradual recovery when the stress is removed. You might find these chapters and articles relevant to this topic. M. Houška, R. Žitný, in Advances in Food Rheology and Its Applications (Second Edition), 2017