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Stress is a quantity that describes the magnitude of a force that causes deformation, generally defined as internal force per unit area. When forces pull on an object and cause its elongation, like the stretching of an elastic band, it is called tensile stress. When forces cause the compression of an object, it is known as compressive stress. When an object is being squeezed uniformly from all sides, like a submarine in the depths of the ocean, we call this kind of stress bulk stress (or volume...
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The shearing strain represents a cubic element's angular change when subjected to shearing stress. This type of stress can transform a cube into an oblique parallelepiped without influencing normal strains. The cubic element experiences a significant transformation when exposed solely to shearing stress. Its shape alters from a perfect cube into a rhomboid, clearly demonstrating the effect of shearing strain. The degree of this strain is considered positive if it reduces the angle between...
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Fluids can be classified into Newtonian and non-Newtonian fluids based on their response to shear stress. Newtonian fluids have a linear relationship between shear stress and the shear strain rate, following Newton's law of viscosity. Their viscosity remains constant regardless of the shear rate, making their behavior predictable and easier to analyze. Common examples include water, air, oil, and gasoline.
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This study reveals self-similar stress overshoots in gluten protein gels near the gel point, indicating stored elastic energy. These findings suggest mesoscopic dynamics dependent on gelation extent, observed through nonlinear rheology.

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Area of Science:

  • Rheology and Soft Matter Physics
  • Polymer Science and Engineering

Background:

  • Polymer gelling systems near the critical gel point exhibit complex behavior under shear.
  • Understanding the relationship between gelation extent and rheological properties is crucial for material design.

Purpose of the Study:

  • To investigate the nonlinear rheological response of model polymer gelling systems (gluten protein dispersions) at varying distances from the gel point.
  • To identify signatures of mesoscopic dynamics related to the extent of gelation.

Main Methods:

  • Utilizing nonlinear rheology to apply controlled shear rates to gluten protein dispersions.
  • Monitoring the time evolution of stress and stress relaxation after flow cessation.
  • Analyzing the self-similarity of stress overshoots and power-law decay of stress.

Main Results:

  • Observed an intermediate stress overshoot at high shear rates, preceding steady-state flow.
  • Demonstrated self-similarity of the stress overshoot with respect to shear rate, linked to stored elastic energy.
  • Measured a power-law decrease in stress after flow cessation, with relaxation time dependent on prior shear rate.

Conclusions:

  • The observed nonlinear rheological features, including stress overshoot and relaxation, suggest a mesoscopic dynamics.
  • These dynamics appear to be dependent on the extent of gelation in the polymer system.
  • The findings align with behaviors seen in glassy and jammed systems, highlighting universal aspects of soft matter under deformation.