AI Article Synopsis
- A new viscosity equation for concentrated solutions and suspensions extends Einstein's theory originally focused on dilute mixtures of spherical particles.
- The derivation involves calculating how mechanical energy converts to heat in the mixture and factoring out energy lost due to solutes or particles.
- The resulting equation fits well with viscosity-concentration data for solutions like glucose and sucrose, and can also be adapted for suspensions like bakers' yeast, suggesting broad applicability for various substances.
Article Abstract
A viscosity equation for concentrated solutions or suspensions is derived as an extension of Einstein's hydrodynamic viscosity theory for dilute dispersions of spherical particles. The derivation of the equation is based on the calculation of dissipation of mechanical energy into heat in the dispersion, subtracting the energy dissipation in the portion of solutes or particles. The viscosity equation derived thus was well fitted to the viscosity-concentration relationship of the concentrated aqueous solutions of glucose and sucrose. For the suspensions of bakers' yeast, the concentration dependency of viscosity was expressed well with some modification for the flow pattern around suspended particles. It is suggested that these viscosity equations can be widely applied to both diluted and concentrated dispersions of various solutes and particles.
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| http://dx.doi.org/10.1263/jbb.102.524 | DOI Listing |
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