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Hard granular materials -- sand, gravel, glass beads, and so on -- can flow, but, in narrow regions or under large forces, they can also jam up, essentially turning into a solid. Soft particles can also flow and jam, but do so under different conditions than hard particles. (Image credit: Girl with red hat; research credit: F. Tapia et al.; via APS Physics) Read the full article
In the art of Akiko Nakayama, colors branch and split in a tree-like pattern. In studying the process, researchers found the physics intersected art, soft matter mechanics, and statistical physics. (Image credit: A. Nakayama; research credit: S. Chan and E. Fried; via Physics World) Read the full article
Yeast is a key ingredient in many pizza doughs; as the yeast ferment sugars in the dough, they produce carbon dioxide which bubbles into the dough, creating the light and airy texture necessary for a good crust. It's a slow process, though, often requiring several hours for the dough to rise. Recently, researchers studied an alternative pizza-making method that generates bubbles in the dough via pressurization -- with no yeast required. (Image credit: B. Huff; research credit: P. Avallone et al.) Read the full article
The eel-like hagfish is a superpowered escape artist, thanks to its slime. When threatened, the hagfish releases long protein-rich threads that, when combined with turbulent sea water, unravel to form large volumes of viscoelastic slime that clog the gills of its predators. (Image credit: T. Winegard; research credit: Y. Zeng et al.; via Ars Technica; submitted by Kam-Yung Soh) Read the full article
Adding particles to a viscous fluid can create unexpected complications, thanks to the interplay of fluid and solid interactions. Here we see a dilute mixture of dark spherical particles suspended in a layer of fluid cushioned between the walls of an inner and outer cylinder. Initially, the particles are evenly distributed, but when the inner cylinder begins to rotate, it shears the fluid layer. Hydrodynamic forces assemble the particles together into loose conglomerates known as flocs. Once the particles form these log-like shapes, they remain stable thanks to the balance between viscous drag on particles and the attractive forces that pull particles toward one another. (Image and research credit: Z. Varga et al.; submitted by Thibaut D.)
Many of the products we use every day in our homes behave like solids until the right force is applied. These yield-stress fluids are like hand sanitizer - strong enough to suspend millimeter-sized particles when still but capable of flowing easily when pumped. In hand sanitizer, this is because the fluid is made up of swollen microgel particles that are jammed together. To rearrange, they need a certain amount of force applied. The weight of the sugars, capsules, and particulates added to the product aren’t heavy enough to move the jammed microgels, so they stay suspended.
But researchers found that if they add a salt crystal of the same size and weight (bottom image), it sinks steadily through the gel. The salt’s velocity is constant; it doesn’t change with size as we might expect. That’s because it’s not falling by forcing the microgel particles to move. Instead, its salinity forces the microgel to release its absorbed liquid; basically, it’s collapsing the jammed particles. It falls steadily because it takes a given amount of time to collapse each gel particle. (Image credits: microgel - N. Sharp; salt comet - A. Nowbahar et al.; research credit: A. Nowbahar et al.)
Anyone who’s tried to make chocolate confections at home can tell you that achieving that perfect smooth consistency isn’t easy. It was only after Rodolphe Lindt invented the process of conching in 1879 that anyone enjoyed smooth chocolate. Conching is what allows granular solids like sugar, milk and cocoa powders to mix with liquid cocoa butter into a smooth, homogeneous liquid. Although the process has been known for more than a century, it’s only recently that researchers have unraveled the underlying physics that enables it.
One of the key parameters to conching is the a mixture’s jamming volume fraction; in other words, the point where the fraction of solid particles in the mixture is too high for it to flow freely. In the first stage of conching, the solid particulates and a small amount of liquid are stirred and slowly heated. The mechanical action of stirring breaks up aggregates and raises the jamming volume fraction. By the end of the dry conche, the mixture could flow, in theory, except that it fractures at a lower stress than what’s necessary to flow.
At this point, chocolatiers add the remainder of the liquid ingredients. That infusion of moisture decreases the friction between solid particles and further raises the jamming volume fraction. With the system now far below that jamming point, the mixture transforms into a freely-flowing, smooth fluid. By understanding the intricacies of the process, scientists hope to reduce the energy necessary in chocolate production and similar industrial processes. (Image credit: A. Stein; research credit: E. Blanco et al.; via Physics World; submitted by Kam-Yung Soh)
Hagfish -- an eel-like species -- are known for their prodigious slime production, which helps them escape predators (and, in some cases, seriously muck up highways). Part of the hagfish’s slime consists of ~10 cm fibers that the creature deploys in tiny skeins (bottom) only a hundred microns across. To form the viscoelastic slime that thwarts its predators, those skeins of fiber have to unravel and do so in only tenths of a second. A new study shows that viscous drag plays a major role in that unraveling.
Most fish use a suction method to catch prey. In the hagfish’s case, that does the predator more harm than good because the very flow it creates to try and catch the hagfish pulls the slime skein apart and helps the slime expand 10,000 times in volume, creating a mess that chokes the gills of the attacking fish. (Image credit: top - L. Böni et al.; bottom - G. Choudhary et al., source; research credit: G. Choudhary et al.; via Ars Technica; submitted by Kam Yung Soh)
Over about 5 months of 2018, the summit of Mount Kilauea slowly collapsed as the volcano erupted. Seen in timelapse, it’s a remarkable reminder of the ancient Greek philosopher Heraclitus’s observation, “Everything flows.” All things change, so given enough time, just about everything can flow.
Fluid dynamicists actually capture this concept in a dimensionless ratio known as the Deborah number. Named for a Biblical prophet who states, “The mountains flow before the Lord,” the Deborah number is defined as the ratio between the time needed for a material to respond applied stress and the time over which the process is observed. In practice, a lower Deborah number indicates a more fluid-like material while a higher one represents more solid-like behavior.
Be sure to check out the full video. There’s some spectacular lava flow footage near the end - definitely a small Deborah number! (Video and image credit: USGS via Science; research credit: C. Neal et al.)
Swallowing -- whether of food, beverage, or medication -- is an important process for humans, but it’s one many struggle with, especially as they age. To help study the physics behind swallowing, one research group has built an artificial mouth and throat model, shown in the bottom row of images. The model uses rollers to imitate the wave-like motion of swallowing.
In our mouths, chewed food typically combines with saliva to form a soft ball we can move from our tongue and down our throat with a series of reflex actions. How easily we swallow something depends on its flow properties, our saliva, shape, and more.
In their early studies of model swallowing, researchers have focused on what it takes to swallow pills (suspended in liquid). What they found is probably consistent with your own experience: smaller pills are easier to swallow than large ones, and elongated pills are easier to swallow than round ones of the same volume. That seems to be a function of elongated pills’ smaller cross-section when aligned with flow going down the throat. As the research continues, scientists hope to explore what can be done to make food easier to swallow for those who struggle with it. (Image credits: meal - D. Shevtsova; model - M. Marconati; via APS Physics; submitted by Kam-Yung Soh)
Cheese fondue is a complex -- and delicious -- Swiss delicacy. The perfect fondue requires the right mix of ingredients and preparation to get the rheology -- the flow character -- just right. Fondue is a colloid, a fluid containing a mixture of suspended insoluble particles.
The major components, rheologically speaking, are fat globules and casein proteins from the cheese, ethanol from the wine, and some added starch. Left on their own, the fat and casein tend to separate, something that’s sure to ruin the fondue. Adding the right amount of starch prevents that separation and keeps the fondue together. The viscosity of fondue is very important as well. If it’s too runny or too gummy, the mouthfeel will be wrong and it may not stick to the bread when dipped. Adding wine decreases the viscosity.
All in all, the quality and perception of a good fondue relies heavily on its rheological character. Without the right proportion of ingredients to set the perfect viscous and chemical character, the dish literally comes apart. (Image credit: Pixabay; research credit and submission: P. Bertsch et al.)
In this month’s FYFD/JFM video, we explore some intersections between the animal kingdom and our own lives. Learn about designing better buildings with inspiration from termites; see the fascinating superpower of the star-nosed mole; and learn what goes into products like the toothpaste you (hopefully) use daily. All this and more in the latest video! Missed one of our previous ones? Good news: we’ve got you covered. (Image and video credit: N. Sharp and T. Crawford)
