| 词条 | Shear thinning |
| 释义 |
In rheology, shear thinning is the non-Newtonian behavior of fluids whose viscosity decreases under shear strain. It is sometimes considered synonymous for pseudoplastic behaviour,[1][2] and is usually defined as excluding time-dependent effects, such as thixotropy.[3] Shear-thinning behaviour is generally not seen in pure liquids with low molecular mass, or ideal solutions of small molecules like sucrose or sodium chloride, but is often seen in polymer solutions and molten polymers, and complex fluids and suspensions like ketchup, whipped cream, blood,[4] paint, and nail polish. Relationship with thixotropySome authors consider shear-thinning to be a special case of thixotropic behaviour, because the recovery of the microstructure of the liquid to its initial state will always require a non-zero time. When the recovery of viscosity after disturbance is very rapid however, the observed behaviour is classic shear-thinning or pseudoplasticity, because as soon as the shear is removed, the viscosity returns to normal. When it takes a measurable time for the viscosity to recover, thixotropic behaviour is observed.[5] When describing the viscosity of liquids, however, it is therefore useful to distinguish shear-thinning (pseudoplastic) behaviour from thixotropic behaviour, where the viscosity at all shear rates is decreased for some duration after agitation: both of these effects can often be seen separately in the same liquid.[6] Everyday examplesModern paints are examples of pseudoplastic materials. When modern paints are applied, the shear created by the brush or roller will allow them to thin and wet out the surface evenly. Once applied, the paints regain their higher viscosity, which avoids drips and runs. Ketchup is a shear-thinning fluid. See also
External links
References: 1. ^{{cite book|last1=Mezger|first1=Thomas G.|title=The rheology handbook : for users of rotational and oscillatory rheometers|date=2006|publisher=Vincentz Network|location=Hannover|isbn=9783878701743|page=34|edition=2., rev.}} 2. ^{{cite book|last1=Heldman|first1=R. Paul Singh, Dennis R.|title=Introduction to food engineering|date=2013|publisher=Elsevier|location=Amsterdam|isbn=9780124016750|page=160|edition=5th}} 3. ^{{cite book|last1=Bair|first1=Scott|title=High-pressure rheology for quantitative elastohydrodynamics|date=2007|publisher=Elsevier|location=Amsterdam|isbn=9780080475301|page=136|edition=1st|url=https://books.google.de/books?id=5rAHrLxdhRwC&pg=PA136|accessdate=24 May 2015}} 4. ^{{cite journal|last1=Tazraei|first1=P.|last2=Riasi|first2=A.|last3=Takabi|first3=B.|title=The influence of the non-Newtonian properties of blood on blood-hammer through the posterior cerebral artery|journal=Mathematical Biosciences|date=2015|volume=264|pages=119–127|url=http://www.sciencedirect.com/science/article/pii/S0025556415000802|doi=10.1016/j.mbs.2015.03.013}} 5. ^{{cite journal|last=Barnes|first=Howard A.|title=Thixotropy a review|journal=J. Non-Newtonian Fluid Mech., 70|year=1997|page=3|url=http://www.dfi.uchile.cl/~rsoto/docencia/FluidosNoNewton2008/trixotropia.pdf|accessdate=2011-11-30|deadurl=yes|archiveurl=https://web.archive.org/web/20160430015102/http://www.dfi.uchile.cl/~rsoto/docencia/FluidosNoNewton2008/trixotropia.pdf|archivedate=2016-04-30|df=}} 6. ^{{cite book|last1=editor|first1=David B. Troy,|title=Remington : The science and practice of pharmacy|date=2005|publisher=Lippincott, Williams & Wilkins|location=Philadelphia, PA|isbn=9780781746731|page=344|edition=21st|url=https://books.google.com/books?id=NFGSSSbaWjwC&pg=PA344|accessdate=24 May 2015}} 5 : Continuum mechanics|Rheology|Non-Newtonian fluids|Smart materials|Tribology |
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