Sliding friction across a thin soft lubricant film typically occurs by stick slip, the lubricant fully solidifying at stick, yielding and flowing at slip. The static friction force per unit area preceding slip is known from molecular dynamics (MD) simulations to decrease with increasing contact area. That makes the large-size fate of stick slip unclear and unknown; its possible vanishing is important as it would herald smooth sliding with a dramatic drop of kinetic friction at large size. Here we formulate a scaling law of the static friction force, which for a soft lubricant is predicted to decrease as f(m)+Δf/A(γ) for increasing contact area A, with γ>0. Our main finding is that the value of f(m), controlling the survival of stick slip at large size, can be evaluated by simulations of comparably small size. MD simulations of soft lubricant sliding are presented, which verify this theory.
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http://dx.doi.org/10.1103/PhysRevLett.110.085503 | DOI Listing |
Integr Comp Biol
January 2025
Department of Biology, Henson School of Science and Technology, Salisbury University, Salisbury, MD 21801, USA.
The mucus coating around a fish's body is essential to its survival. It contains antimicrobial properties, aids in drag reduction, and protects against physical damage. It is versatile in the aquatic environment but little is known about the role of mucus in amphibious fishes.
View Article and Find Full Text PDFLangmuir
January 2025
Department of Materials, ETH Zurich, 8093 Zurich, Switzerland.
Colloidal gels, ubiquitous in industrial applications, can undergo reversible solid-to-liquid transitions. Recent work demonstrates that adding surface roughness to primary particles enhances the toughness and influences the self-healing properties of colloidal gels. In the present work, we first use colloidal probe atomic force microscopy (CP-AFM) to assess the quantitative changes in adhesive and frictional forces between thermoresponsive particles as a function of their roughness.
View Article and Find Full Text PDFMaterials (Basel)
January 2025
Department of Mechanical Engineering, Faculty of Engineering, University of Isfahan, Isfahan 817467344, Iran.
Friction stir spot welding (FSSW) technology relies on the generation of frictional heat during the rotation of the welding tool in contact with the workpiece as well as the stirring effect of the tool pin to produce solid-state spot joints, especially for lightweight materials. Although FSSW offers significant advantages over traditional fusion welding, the oxidation of the interfacial bond line remains one of the most challenging issues, affecting the quality and strength of the joint under both static and cyclic loading conditions. In this experimental study, inert argon gas was employed to surround the joint, aiming to prevent or minimize the formation of the interfacial oxides.
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January 2025
Department of Orthodontics and Dentofacial Orthopaedics, Manipal College of Dental Sciences, Manipal Academy of Higher Education, Manipal, Karanataka, 576104, India.
Objectives: Good oral hygiene measures are important for successful orthodontic treatment. They involve various types of mouthwashes which have been reported to cause alteration of mechanical properties of archwires. This study aimed to evaluate the effects of a new kind of chlorine-dioxide-containing mouthwash on the mechanical properties and surface morphology of stainless steel orthodontic archwires against the already prevalent chlorhexidine mouthwash in the market.
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February 2025
School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China.
Water-in-oil high internal phase emulsions (W/O-HIPEs) typically rely on large amounts of surfactants to disperse water droplets and usually use crystalline saturated triacylglycerides (TAGs) to enhance processing properties. However, these practices conflict with consumer demands for 'natural' ingredients. This study seeks to develop novel crystal fractions similar to saturated TAGs for the preparation of W/O-HIPEs as low-calorie fat mimetics, focusing on their mechanical and mouthfeel properties, which have received little attention thus far.
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