“Experimentation and modeling for the apparent elongation viscosity of polymer melts with the White–Metzner model”

The measurement of the apparent elongation viscosity (η_e) of several polyolefin melts was conducted in this study by using the isothermal fiber‐spinning method. The White–Metzner (W–M) model was used to analyze the spinning flow of the polymer melts and, thus, the elongation viscosity was predicted at elongation strain rates ranging from 0 to approximately 5 s^?1. The values of the model parameters required in the W–M model were obtained by curve fitting the experimental data obtained from the shear measurements. The elongation viscosity predicted using the W–M model was in good agreement with the experimental results of fiber spinning. In addition, η_e could also be estimated directly from the measured shear viscosity (η_S) with a formulation using the W–M model; the subsequently obtained elongation viscosity and Trouton ratio (T_R) were reasonable within a wide range of strain rates. Based on the experimental and theoretical results, the polyolefin with a high molecular weight was observed to have high elongation viscosity, and the polymer with a broad molecular weight distribution also possessed high η_e. The T_R value of the commercial polypropylene (PP‐1040) began to increase from 3 at a deformation rate of 0.1 s^?1 and grew up asymptotically to 10, whereas the T_R of high‐density polyethylene (HDPE‐606) remained nearly at 3 within the entire range of strain rates. Copyright © 2014 John Wiley & Sons, Ltd.     

The rheology of bread dough made from four commercial flours

 A selection of four commercial flours has been subjected to extensive rheological measurements as part of a comprehensive program of wheat improvement. The results have been used to determine which of the many types of rheological measurements provide significant discrimination between various types of modern baker's flours (including biscuit flours) and to procure data suitable for use in mathematical models describing the dough rheology. The rheological measurements undertaken include oscillatory shear at low amplitude, steady shear at a low shear rate, stress relaxation and extensional viscosity testing. Although oscillatory shear data show minor differences between these flours, the other tests show significant variations and these provide very good discrimination between the different flour types in comparison with conventional dough testing (e.g. by the extensograph). The current dough rheological measurements provide further insight into molecular structure. In the future, mathematical (constitutive) models are expected to provide a means of predicting processing and baking behaviour of bread dough. Received: 27 June 2001 Accepted: 28 August 2001     

磁针偏转佯谬与Trouton-Noble零实验

在均匀直线电荷附近本来平行静置的磁针，对于在其中运动的参考系却 “因受外力矩而偏转”。用等效磁荷观点不仅圆满地解决了这一表观佯谬，而且还给出了普适的Lorentz力矩张量表达式，后者可对Trouton-Noble零实验的“偏转”力矩作出直接描述。     

Arbitrary normal stress data and a fluid of differential type

A fairly simple generalization of the grade 2 fluid is described. However, unlike the grade 2 fluid, this fluid of differential type can accomodate extremely general viscometric data and still be consistent with commonly held ideas of energy dissipation and stability.     

Transient filament stretching rheometer

The Lagrangian specification is used to simulate the transient filament stretching rheometer. Simulations are performed for a dilute PIB-solution modeled as a four mode Oldroyd-B fluid and a semidilute PIB-solution modeled as a non-linear single integral equation. The simulations are used to investigate a sequence of filament stretching rheometers. The questions of special and temporal homogeneity of the experiment are investigated. The simulations are compared with data from a specific rheometer by Tirtaadmadja and Sridhar.Dedicated to Prof. John D. Ferry on the occasion of his 85th birthday.     

On the extensional viscosity of mobile polymer solutions

We describe experimental results on the extensional viscosity of mobile polymer solutions obtained from two instruments, the first being a commercial Spin Line Rheometer and the second a custom-built lubricated-die Converging Flow Rheometer. The interpretation of data in terms of Trouton ratios is facilitated by a simple analysis for the Generalized Newtonian Fluid model.Agreement between data from the two rheometers is satisfactory and we show that polymer solutions can be either tension stiffening or tension thinning. However, the Trouton ratios in both cases are greater than the Newtonian values and we anticipate that this will always be the case for polymer solutions.Invited paper, presented at the 2nd Conference of European Rheologists, Prague, June 17–20, 1986     

Molecular theory for moderately concentrated polymer solutions in shear flow

A molecular theory for the rheological properties of moderately concentrated polymer solutions is developed on the basis of a model of interacting dumbbells. The interaction is treated in a mean field approximation, leading to an effective one-particle potential and a Gaussian stationary distribution function. Various rheological functions such as birefringence, shear viscosity and first normal-stress coefficient for simple shear flow and the Trouton viscosity for simple extensional flow are calculated. Good qualitative agreement with experimental observations is found, especially at intermediate flow rates. It is predicted, for example, that the birefringence increases approximately linearly with shear rate at intermediate shear rates and that the concentration dependence of the gradient varies asc ^1/2. The typical non-Newtonian behaviour is obtained for the shear viscosity. For small concentrations the onset of shear rate dependence decreases asc ^–1/2. At intermediate shear rates an apparent power law is obtained with an exponent between – 0.5 and – 1.0, decreasing with concentration.