Novel Shear Thickening and Magnetorheological Materials and Their Application in Controllable Electrolytes

Total Page:16

File Type:pdf, Size:1020Kb

Novel Shear Thickening and Magnetorheological Materials and Their Application in Controllable Electrolytes University of Wollongong Research Online University of Wollongong Thesis Collection 1954-2016 University of Wollongong Thesis Collections 2016 Novel shear thickening and magnetorheological materials and their application in controllable electrolytes Gangrou Peng University of Wollongong Follow this and additional works at: https://ro.uow.edu.au/theses University of Wollongong Copyright Warning You may print or download ONE copy of this document for the purpose of your own research or study. The University does not authorise you to copy, communicate or otherwise make available electronically to any other person any copyright material contained on this site. You are reminded of the following: This work is copyright. Apart from any use permitted under the Copyright Act 1968, no part of this work may be reproduced by any process, nor may any other exclusive right be exercised, without the permission of the author. Copyright owners are entitled to take legal action against persons who infringe their copyright. A reproduction of material that is protected by copyright may be a copyright infringement. A court may impose penalties and award damages in relation to offences and infringements relating to copyright material. Higher penalties may apply, and higher damages may be awarded, for offences and infringements involving the conversion of material into digital or electronic form. Unless otherwise indicated, the views expressed in this thesis are those of the author and do not necessarily represent the views of the University of Wollongong. Recommended Citation Peng, Gangrou, Novel shear thickening and magnetorheological materials and their application in controllable electrolytes, Doctor of Philosophy thesis, School of Mechanical, Materials and Mechatronic Engineering, University of Wollongong, 2016. https://ro.uow.edu.au/theses/4694 Research Online is the open access institutional repository for the University of Wollongong. For further information contact the UOW Library: [email protected] Novel Shear Thickening and Magnetorheological Materials and Their Application in Controllable Electrolytes PENG, GANGROU SCHOOL OF MECHANICAL, MATERIAL & MECHATRONIC FACULTY OF ENGINEERING INFORMATION SCIENCE UNIVERSITY OF WOLLONGONG 2016 Abstract Abstract Shear viscosity is used as a parameter that characterizes the energy dissipation rate under shear loading. For instance, shear viscosity for Newtonian fluid is an intrinsic material parameter and independent of shear rate. Through the method of suspending small particles inside of the Newtonian fluid, particle concentration is formed and exhibits a number of rheological phenomena, for instance, shear thinning, shear thickening, thixotropy, yielding, and shear induced aggregation. In some occasions, the energy dissipation rate decreases with the increasing shear rate, which means decreased shear viscosity and corresponding shear stress increases below linearity with the respect to shear rate, it is defined as shear thinning. To the other end of the spectrum, another type of non-Newtonian behavior, in which a steep rise in shear viscosity is observed and corresponding shear stress increases faster than linearity with respect to shear rate, it is defined as Shear Thickening (ST). Although this counter intuitive phenomenon of ST was initially viewed as a problem, for instance, complicating and limiting the rate of industrial processes which involved combination of high shear rates and highly concentrated suspensions such as paper coating and pumping of slurries, the unique material properties, such as increased energy dissipation together with increased elastic modulus, make the shear thickening materials very favorable candidates for damping and shock absorption applications. Consequently, engineers and colloid scientists have endeavored to study the science and practical problems of the shear thickening materials. More recently, it is widely proposed that when engineered into composite materials, Shear Thickening Fluids (STFs) can be controlled and harnessed, and thus triggers the development of large number of novel fluids or elastomer materials featuring shear thickening, which in turn broaden the horizon of shear thickening study, and the application of the shear thickening phenomenon is greatly widened as a result. Magnetorheology (MR) is a concept referred to as magnetic sensitive particles initiated reversible wide range change in mechanical properties and even phase i Abstract alternation through the formation of chain like alignments under external magnetic field. It has been intensively studied and widely applied in modern mechanical products and civil infrastructures, as it bears huge potential as a simple, quiet, and rapid-response interface between electronic control and mechanical systems. In this thesis, we propose a novel magnetorheological shear thickening fluid (MRSTF), which exhibits dual function of both magnetic controllable mechanical properties as well as shear thickening behavior in a unified system. As revealed by the systematic experimental study, including steady shear, oscillatory shear, stress relaxation and strain creep tests, the mechanical properties of MRSTF are investigated; and different working modes of the proposed MRSTF are clearly defined. Besides, the experimental results indicate that effective manipulation of shear thickening behaviour may be realized by adjusting magnetic force precisely, thanks to the adoption of magnetic sensitive components in MRSTF. Moreover, experiments have also been conducted to study the potential to apply both ST and MR concepts to new generation gelled or solid electrolyte that features controllability, safety, high conductivity and improved impact resistance together with the application of ionic liquids (ILs) An ionic liquid shear thickening fluid (ILSTF) is presented where obvious shear thickening behavior is achieved on top of the original Newtonian behaviour of the IL medium. An improved conductivity is also observed at certain condition. Thus, it indicates successful adoption of ST phenomenon to novel liquid electrolyte. A liquid form magnetorheological electrolyte (MR electrolyte) is also developed, where the phase of the material could be reversibly controlled by external magnetic field between liquid and semi-solid without negatively affecting conductivity, which is beneficial in protecting electro-chemical devices adopting such novel electrolyte against mechanical abuse. Lastly, an elastomeric counterpart of MR electrolyte, namely magnetorheological ionogel (MR ionogel), is presented as a novel solid electrolyte, which eliminates the necessity of in-use magnetic field thus streamlines the complexity of systems that ii Abstract adopt such material. This is due to the fact that MR ionogel exhibits affinity to specific fabrication condition, which allows pre-defined physical properties. On the whole, this research has contributed towards a better understanding of the mechanism and hybridisation of the concepts of magnetorheology and shear thickening, as well as being a worthy discussion of the application of novel smart materials in electrolyte study. The list of publication arising from the thesis is as following: Ding, J., Tracey, P. J., Li, W., Peng, G., Whitten, P. G., & Wallace, G. G. (2013). Review on shear thickening fluids and applications. Peng, G. R., Li, W., Tian, T. F., Ding, J., & Nakano, M. (2014). Experimental and modeling study of viscoelastic behaviors of magnetorheological shear thickening fluids. Korea-Australia Rheology Journal, 26(2), 149-158. Ding, J., Peng, G., Shu, K., Wang, C., Tian, T., Yang, W., & Li, W. (2015). Novel reversible and switchable electrolytes based on magnetorheology. Scientific reports, 5. Tailoring of physical properties of ionogel from magnetic prospective (in preparation) iii Acknowledgement Acknowledgement The Author wishes to express sincere gratitude and appreciation to the project principle supervisor Prof. Weihua LI for his invaluable advice, encouragement, and friendship throughout this research work. Without their help and support, it is impossible to complete this thesis. The gratitudes also extends to other supervisors Dr. Jie DING and Prof G. WALLACE, for their instruction, encouragement and kind support during the thesis work. Sincere appreciation to Dr. Tongfei TIAN, Dr. Jun ZHANG, Dr. Rahim MUTULU. and all the other researchers in the researching groups guided by Prof. Weihua LI and Prof. Gursel ALICI for kind sharing of knowledge and suggestion on the project. The experience of working with these most talented minds and the friendship forged in years of PhD research is the most valuable treasure for my future career. Special thanks to Dr. Caiyun WANG, Mr. Kewei SHU and Mr. Yu GE for their support, discussion and training in electro-chemical knowledge. My most sincere gratitude is given to my family for their constant dedication and support all through the years. Thanks also extend to University of Wollongong, MMM school of the Faculty of Engineering Information Science and AIIM for the use of facilities and kind support during my PhD research. Thank you for the kind examination of anonymous examiners, their comments are invaluable. i Contents Contents Novel Shear Thickening and Magnetorheological Materials and Their Application in Controllable Electrolytes ............................................................................................... 1 Abstract ...................................................................................................................
Recommended publications
  • Article Experimental Comparison of Static Rheological Properties of Non-Newtonian Food Fluids with Dynamic Viscoelasticity
    Nihon Reoroji Gakkaishi Vol.46, No.1, 1~12 (Journal of the Society of Rheology, Japan) ©2018 The Society of Rheology, Japan Article Experimental Comparison of Static Rheological Properties of Non-Newtonian Food Fluids with Dynamic Viscoelasticity † Kanichi SUZUKI and Yoshio HAGURA Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, 739-8528, Japan (Received : July 28, 2017) Correlations between static rheological properties (G: shear modulus, μ: viscosity, μapp: apparent viscosity) of four food fluids (thickening agent solution, yoghurt, tomato puree and mayonnaise) measured employing a newly developed non-rotational concentric cylinder (NRCC) method and dynamic viscoelastic properties (|G*|: complex shear modulus, G′: storage shear modulus, G″: loss shear modulus, |η*|: complex viscosity, tanδ: loss tangent, μapph: apparent viscosity) mea- sured by a conventional apparatus (HAAKE MARS III) were studied. μapp and μapph for each sample fluid agreed well. μapp≒|η*| obeying the Cox–Merz rule was obtained for the thickening agent solution, μapp < |η*| for mayonnaise and μapp << | η*| for tomato puree and yoghurt. μ was lower than μapp or μapph for all samples, and reached μapp with an increasing shear rate. Plotting G and |G*| against the shear rate and angular velocity respectively in the same figure revealed G < |G*| for tomato puree, G≒|G*| for yoghurt and G > |G*| for mayonnaise and thickening agent solution. The applicability of two-element models in analyzing the viscoelastic behavior of sample fluids was investigated by comparing two character- istic times τM = 1/(ωtanδ) and τK = tanδ/ω, corresponding to Maxwell and Kelvin–Voigt models respectively and evaluated from measurements of tanδ, with τ = µ/G and τapp = µapp /Gapp calculated from rheological properties measured by the NRCC method.
    [Show full text]
  • Carrageenans Carrageenans
    Carrageenans Carrageenans SOURCE & PROCESSING Carrageenan is a cell-wall hydrocolloid found in certain species of seaweeds belonging to red algae (class: Rhodophyceae). Carrageenans, extracted from seaweeds harvested throughout the world, have established their position within the food, household, and personal- care industries as uniform gelling, thickening, and texturizing agents of high quality. High-productivity sites are the waters off the coasts of Chile, Mexico, Spain, Philippines, and Japan. After harvesting the seaweed, the Carrageenans are extracted and simultaneously upgraded through the use of various cationic alkalis. After extraction and purification, the Carrageenan is either alcohol precipitated or drum dried. Alcohol precipitation is considered the SOURCE best method, since less thermal shock occurs, and the indigenous salts are left behind in the alcohol. All Colony Gums Carrageenans are alcohol precipitated. A cell-wall hydrocolloid extracted from certain species of seaweeds USES belonging to red algae. Dairy Carrageenans are widely used in the dairy industry for their water- binding and -suspending properties. The unique capabilities of Carrageenans to complex with proteins helps prevent wheying off in such products as cottage cheese and yogurt. The gelling properties QUALITIES of Carrageenans are used in cheeses and parfait-style yogurts. Carrageenans are the main component of ice-cream stabilizers. The ability to prevent wheying off and crystallization are Carrageenans’ ~ Uniform Gelling functions with these products. When chocolate milk or milk drinks are bottled, the cocoa or carob particles have a tendency to fall out ~ Thickening of solution. The gel structures that Carrageenans set up help keep ~ Texturizing Agent the cocoa particles in suspension without adding much viscosity.
    [Show full text]
  • Product Specification QUELLI THICKENING AGENT
    Product Specification QUELLI THICKENING AGENT/ BOX /2X2,5KG 2.03646.114 1. GENERAL INFORMATION Article number: 2.03646.114 Product denomination: Cold process thickener Product description: Cold process thickener for fruit juice, fruit pulp and water. 2. APPLICATION / DOSAGE Easy-to-cut, freeze- and bake-stable. Mix dry 100 - 120g DAWN Quelli with 200g sugar. Add 1 litre fruit juice. Whisk. Fold in drained fruit. Mix DAWN Quelli with sponge crumb. Scatter onto sponge bases before topping with fruit or cream fillings. Prevents moisture penetration. Roll frozen fruit in DAWN Quelli to prevent seppage of the juice. 3. SENSORY Taste: tasteless Odor: odourless Colour: white Texture: powder 4. INGREDIENT LIST Ingredients Description E-Nr. Source Modified starch Acetylated distarch adipate E1422 Waxy maize 5. NUTRITIONAL VALUES Nutritional data per 100g product Energy KJ 1.624 Energy Kcal 382 Fat total 0,1 g Saturated Fat 0,0 g Carbohydrates total 95,0 g Mono-Disaccharides 0,0 g Protein total 0,4 g Salt 0,7 g Sodium 250,0 mg Fiber 0,0 g 6. MICROBIOLOGICAL PARAMETERS 17.01.2017 - Version of specification: 4.4 - 04 Fi EN St - page 1 von 5 , , , Product Specification QUELLI THICKENING AGENT/ BOX /2X2,5KG 2.03646.114 Microbiological data Maximum Method Coliform bacteria 100/g QC1520 Moulds 1.000/g QC1520 7. PHYSICAL / CHEMICAL PARAMETERS Parameters Minimum Maximum Method Bulk density 500,0 g/l 600,0 g/l QC1521 Water content 7,0 % QC1508 8. PACKAGING / STORAGE CONDITIONS Primary packaging: Compound foil Secondary packaging: cardbox Shelf life: 24 months Storage conditions: 18 - 24°C 9.
    [Show full text]
  • Shear Thickening in Concentrated Suspensions: Phenomenology
    Shear thickening in concentrated suspensions: phenomenology, mechanisms, and relations to jamming Eric Brown School of Natural Sciences, University of California, Merced, CA 95343 Heinrich M. Jaeger James Franck Institute, The University of Chicago, Chicago, IL 60637 (Dated: July 22, 2013) Shear thickening is a type of non-Newtonian behavior in which the stress required to shear a fluid increases faster than linearly with shear rate. Many concentrated suspensions of particles exhibit an especially dramatic version, known as Discontinuous Shear Thickening (DST), in which the stress suddenly jumps with increasing shear rate and produces solid-like behavior. The best known example of such counter-intuitive response to applied stresses occurs in mixtures of cornstarch in water. Over the last several years, this shear-induced solid-like behavior together with a variety of other unusual fluid phenomena has generated considerable interest in the physics of densely packed suspensions. In this review, we discuss the common physical properties of systems exhibiting shear thickening, and different mechanisms and models proposed to describe it. We then suggest how these mechanisms may be related and generalized, and propose a general phase diagram for shear thickening systems. We also discuss how recent work has related the physics of shear thickening to that of granular materials and jammed systems. Since DST is described by models that require only simple generic interactions between particles, we outline the broader context of other concentrated many-particle systems such as foams and emulsions, and explain why DST is restricted to the parameter regime of hard-particle suspensions. Finally, we discuss some of the outstanding problems and emerging opportunities.
    [Show full text]
  • Modifying Food and Liquid 34 How To
    CH. 9|9E: MODIFYING FOOD AND LIQUID 9E: MODIFYING FOOD AND LIQUID 34 Some children have difficulty managing certain food textures in their mouths or safely swallowing certain liquids. When a child has a problem eating and drinking, changing the food textures or liquid consistencies offered is one way to make mealtimes safer and easier. Foods and liquids are either naturally a specific texture and consistency or they can be altered by caregivers to become a more well-suited texture or consistency that fits a child’s needs. Foods and liquids can be altered by using tools such as utensils, blenders, other foods and liquids or artificial thickening agents. HOW TO THICKEN FOOD AND LIQUID ① Thickening foods and liquids naturally using ordinary food or liquid thickening agents ② Thickening foods and liquids using artificial thickening agents NATURAL THICKENING AGENTS Foods and liquids that naturally create thickened consistencies when mixed in with other foods and liquids. NATURAL THICKENERS IMPORTANT PRECAUTIONS Dry infant cereal (rice, barley, oatmeal, mixed) – o Not flaked ground or pulverized o Not to be used with breast milk o For children younger than 12 months old Gelatin, guar gum, arrowroot starch, potato starch, tapioca starch, cornstarch, psyllium husk, o For children older than 12 months and who are not at flour, carrageenan (Irish moss) risk for allergies Mix liquids (milk, water, juice) with pureed foods o For children older than 12 months and who are not at to create thickened liquid risk for allergies ARTIFICIAL THICKENING AGENTS Artificial substances that can be used to create thickened consistencies when mixed in foods and liquids.
    [Show full text]
  • GUAR GUM POWDER Guar Gum Is Relatively Cost Effective As
    GUAR GUM POWDER Guar Gum is relatively cost effective as compared to other thickeners and stabilizers along with it being an effective binder, plasticizer and emulsifier. One of the important properties of guar gum, a polysaccharide, is that it is high on galactose and mannose. Guar gum is also known as guarkernmehl, guaran, goma guar, gomme guar, gummi guar and galactomannan. Endosperm of guar seeds are used in many sectors of industries like mining, petroleum, textile, food products, feed Products, Pet Food, pharmaceuticals, cosmetics, water treatment, oil & gas well drilling and fracturing, explosives, confectioneries and many more. Since a long time Guar Gum can be also named as a hydrocolloid, is treated as the key product for humans and animals as it has a very high nourishing property. Guar Gum Powder Number 1. HS-Code of Guar Gum Powder: 130.232.30 2. CAS No. of Guar Gum Powder: 9000-30-0 3. EEC No. of Guar Gum Powder: E412 4. BT No. of Guar Gum Powder: 1302.3290 5. EINECS No. of Guar Gum Powder: 232.536.8 6. Imco-Code: Harmless Guar Gum is mainly used as a Natural thickener Emulsifier Stabiliser Bonding agent Hydrocolloid Gelling agent Soil Stabiliser Natural fiber Flocculants Fracturing agent Applications - Guar Gum Powder Guar Gum for Food Industries Guar gum is one of the best thickening additives, emulsifying additives and stabilizing additives. In Food Industry Guar gum is used as gelling, viscosifying, thickening, clouding, and binding agent as well as used for stabilization, emulsification, preservation, water retention, enhancement of water soluble fiber content etc.
    [Show full text]
  • Incremental Adjustments to Amount of Thickening Agent in Beverages: Implications for Clinical Practitioners Who Oversee Nutrition Care Involving Thickened Liquids
    foods Article Incremental Adjustments to Amount of Thickening Agent in Beverages: Implications for Clinical Practitioners Who Oversee Nutrition Care Involving Thickened Liquids Jane Mertz Garcia 1,* and Edgar Chambers IV 2 1 Communication Sciences & Disorders, School of Family Studies & Human Services, Kansas State University, 1405 Campus Creek Road, Manhattan, KS 66506, USA 2 Center for Sensory Analysis and Consumer Behavior, 1310 Research Park Dr., Manhattan, KS 66502, USA; [email protected] * Correspondence: [email protected]; Tel.: +1-785-532-1493 Received: 3 January 2019; Accepted: 12 February 2019; Published: 14 February 2019 Abstract: This study examined the changes in viscosity in response to small alterations in the amount of a thickening agent mixed with three commonly thickened beverages. A total of 11 incremental adjustments in the amount of a starch-based thickening agent (5.0 g to 7.0 g) were made. The results showed that the incremental increases resulted in systematic changes to the liquid thickness, reflecting modifications that ranged from a nectar (mildly thick) to a honey-like (moderately thick) level of consistency. The findings emphasize the importance of the proper preparation of thickened beverages, highlighting the need for standards in training practices and the use of simple measurement tools for assuring the prescribed levels of consistency. Keywords: dysphagia; swallowing; thickened beverages; liquids; viscosity; quality of care 1. Introduction The nutritional care of patients with dysphagia who consume thickened beverages requires the careful preparation of drinks to their prescribed level of modification. Basic care staff (e.g., dietary aides, cooks, and certified nursing assistants) are typically tasked with preparing modifications even though they reportedly receive little or no formal instruction about thickened liquids [1,2].
    [Show full text]
  • GUAR GUM Chemical and Technical Assessment
    GUAR GUM Chemical and Technical Assessment Prepared by Yoko Kawamura, Ph.D., for the 69th JECFA 1. Summary Guar gum is mainly consisting of the high molecular weight (approximately 50,000-8,000,000) polysaccharides composed of galactomannans and is obtained from the endosperm of the seed of the guar plant, Cyamopsis tetragonaloba (L) Taub. (syn. Cyamopsis psoraloides). It is used as thickener, stabilizer and emulsifier, and approved in most areas of the world (e.g. EU, USA, Japan, and Australia). Guar gum were evaluated and ADI “not specified” was allocated at 19th JECFA (1975) and their specifications were prepared at 17th JECFA (1973) and published in FNP 4 (1978) and republished in FNP 52 “Compendium of food additive specification”. They were reviewed at 44th and 53rd JECFA, and their revised specifications were published in FNP 52 Add 3 and 7, and republished in FAO JECFA Monographs “Combined compendium of food additive specifications”. At 67th JECFA the Committee reviewed the specifications of “Guar gum” and noted that they were covered two grades of product. The Committee decided to prepare two specifications monographs, “Guar gum” and “Guar gum (clarified)”. Both monographs were designated tentative and published in FAO JECFA Monographs 3 (2006). Further information, data on gum content, solubility in water and a test method for methanol and isopropanol as residual solvents using capillary gas chromatography were requested before the end of 2007. 2. Description Guar gum, also known as Gum cyamopsis or guar flour, is derived from the ground endosperm of the seed of the guar plant, Cyamopsis tetragonaloba (L) Taub.
    [Show full text]
  • Impact of Thixotropy on Flow Patterns Induced in a Stirred Tank
    CORE Metadata, citation and similar papers at core.ac.uk Provided by Open Archive Toulouse Archive Ouverte Impact of thixotropy on flow patterns induced in a stirred tank: Numerical and experimental studies G. Couerbe a, D.F. Fletcher b, C. Xuereb a, M. Poux a,∗ a Universit e´ de Toulouse, Laboratoire de G enie´ Chimique, CNRS/INP/UPS, 5 rue Paulin Talabot, BP 1301, 31106 Toulouse Cedex, France b School of Chemical and Biomolecular Engineering, The University of Sydney, NSW 2006, Australia abstract Agitation of a thixotropic shear•thinning fluid exhibiting a yield stress is investigated both experimentally and via simulations. Steady•state experiments are conducted at three 1 impeller rotation rates (1, 2 and 8 s − ) for a tank stirred with an axial•impeller and flow•field measurements are made using particle image velocimetry (PIV) measurements. Three• dimensional numerical simulations are also performed using the commercial CFD code Keywords: ANSYS CFX10.0. The viscosity of the suspension is determined experimentally and is mod• Thixotropy elled using two shear•dependant laws, one of which takes into account the flow instabilities CFD of such fluids at low shear rates. At the highest impeller speed, the flow exhibits the famil• PIV iar outward pumping action associated with axial•flow impellers. However, as the impeller Stirred tank speed decreases, a cavern is formed around the impeller, the flow generated in the vicin• Impeller ity of the agitator reorganizes and its pumping capacity vanishes. An unusual flow pattern, Mixing where the radial velocity dominates, is observed experimentally at the lowest stirring speed. It is found to result from wall slip effects.
    [Show full text]
  • Celebrating the Rich History of Waxes Bladel, the Netherlands What’S Inside: Watertown, Connecticut, Usa
    CELEBRATING THE RICH HISTORY OF WAXES BLADEL, THE NETHERLANDS WHAT’S INSIDE: WATERTOWN, CONNECTICUT, USA 2-3 – HERITAGE 4-5 – INNOVATION 6-7 – WORLD RESOURCES 8-9 – NATURAL/ORGANIC 10-11 – SILICONYL WAXES 12-13 – CUSTOM BLENDS 14-15 – EMULSIFYING WAXES 16-17 – KESTER WAXES 18-19 – MILKS 20-41 – WAX SPECIFICATIONS 42 – WAX PROPERTIES KOSTER WAX FACT: Koster Keunen was founded in the Netherlands and is world renowned for supplying quality waxes. 1852 OUR HISTORY OF TRADITION AND INNOVATION Founded in 1852 as a family business, Koster Keunen has evolved into the world’s leading processor, refiner and marketer of natural waxes. From the early days of sun bleaching beeswax for the candle industry, we now specialize in processing and formulating quality waxes for cosmetics, pharmaceutical, food, coatings, and various other technical industries worldwide. For over 150 years we have sought perfection, constantly introducing new and innovative processes and waxes, while investing in experienced, knowledgeable people and the best equipment to help meet this goal. As a family business we believe very strongly in the need for developing 3 superior quality products, and supporting our customers with excellent service, throughout the formulation and marketing processes. From our two facilities, in the USA and Holland, we offer a huge range of natural waxes, synthetic waxes and wax derivatives, enabling our customers to produce thousands of products that look, feel and work superbly KOSTERKEUNEN.COM / 1 860.945.3333 KOSTER WAX FACT: Koster Keunen was the first natural wax company to manufacture waxes using a Sandvik Pastillator, starting in 1988. 1852 UNIQUELY KOSTER KEUNEN Our greatest strength is the experience and scientific expertise we have fostered for the development of new and innovative products.
    [Show full text]
  • ACRYSOL™ RM-7 Rheology Modifier
    Technical Data Sheet ACRYSOL™ RM-7 Rheology Modifier Description ACRYSOL™ RM-7 Rheology Modifier is a remarkably versatile hydrophobically modified alkali-soluble emulsion (HASE) thickening agent for latex coatings. Like other HASE modifiers, ACRYSOL RM-7 offers a nearly Newtonian rheology profile with lower viscosity in low-shear conditions and higher viscosity in high-shear conditions than cellulosic thickeners deliver (Figure 1). As a result, it can produce paints with a very desirable combination of good flow/leveling and film build properties. ACRYSOL RM-7 Rheology Modifier is distinguished by a capacity to generate high-shear viscosity very efficiently, a feature that makes it exceptionally well suited to use with all- acrylic emulsions—RHOPLEX™ SG-30 Emulsion in particular—being developed for low- VOC, nonflat waterborne paints. Exceptional ICI RHOPLEX™ SG-30 Emulsion and products like it have a surface treatment that gives them Efficiency a greater demand for associative thickeners than many conventional all-acrylic binders. As a result, more traditional HASE products do not provide high shear (ICI) viscosity at economical use levels in paints based on these new emulsions. ACRYSOL™ RM-7 Rheology Modifier addresses this problem through a unique design that helps make it much more efficient than previous HASE agents. This efficiency offers the opportunity for notable cost savings with the new low-VOC binders. Moreover, because ACRYSOL RM-7 permits lower thickener levels, paints form films with much improved resistance properties (Figure 2). – May be shared with anyone ®TM Trademark of The Dow Chemical Company (―Dow‖) or an affiliated company of Dow 884-00202-0113-NAR-EN-CDP Page 1 of 10 ACRYSOL™ RM-7 Rheology Modifier / Dow Coating Materials 03/2013, Rev.
    [Show full text]
  • Experimental Investigation Into Non-Newtonian Fluid Flow Through Gradual Contraction Geometries
    Experimental investigation into non-Newtonian fluid flow through gradual contraction geometries Thesis submitted in accordance with the requirements of the University of Liverpool for the degree of Doctor in Philosophy by Fiona Lee Keegan September 2009 Acknowledgements Acknowledgements I would like to start by thanking my two supervisors, Dr. R.J. Poole and Professor M.P. Escudier. Without their constant guidance, support and encouragement this thesis would not have been possible. I must also thank EPSRC for funding my research. I am grateful to have shared an office and a lab at various times in the last four years with Dr. A.K. Nickson, Dr. S. Rosa and Mrs. A. Japper-Jaafar. They have been a great source of moral support as well as providing technical help and asking challenging (but useful!) questions. Without the assistance of our excellent technical support team I would not have been able to perform any of the experiments needed to write this thesis. I’d particularly like to thank John Curran, John McCulloch, Steven Bode and Derek Neary. I would also like to thank Janet Gaywood, Nataly Jones and Elaine Cross for their support to our research group. I am thankful for an opportunity to visit Unilever in Port Sunlight and use one of their rheometers to perform some measurements. For this I must thank Dr. A Kowalski and Mr. G. Roberts for taking time out from their work to assist me and for making me feel very welcome there. All of my friends have constantly supported me throughout the last 4 years. Special thanks go to Claire Jones for listening, trying to understand and remembering what I’ve been doing and Claire Batty for keeping me sane nearly every Wednesday night for the last 2 years.
    [Show full text]