Self-diffusion coefficients and shear viscosity coefficients of pure 1-alkanol liquids from methanol to 1-hexanol were predicted using molecular dynamics (MD) simulations. These coefficients have been calculated using the Green-Kubo and Einstein methods at a range of temperatures of 200-330 K with increments of 10 K. Two force fields, TraPPE-UA and OPLS-AA were applied. The predicted results were compared to the experimental data, and the activation energies for self-diffusion and shear viscosity were calculated using the Arrhenius equation. The Stokes-Einstein equation was used to examine its capability in predicting the relationship between self-diffusion and shear viscosity, and the effective hydrodynamic radius was determined using both the experimental data and the results from MD simulations. The TraPPE-UA force field showed better results for the transport properties of methanol, while the OPLS-AA force field performed well for predicting shear viscosity but weakly for self-diffusion, particularly at low temperatures and for 1-alkanol with higher methylene numbers. Using the mean squared displacement method for self-diffusion was found to be more accurate than the Green-Kubo method, while the Green-Kubo method was slightly better for calculating shear viscosity. The Stokes-Einstein equation is valid for pure 1-alkanol liquids with temperature-dependent effective hydrodynamic radius.
Download full-text PDF |
Source |
---|---|
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11261341 | PMC |
http://dx.doi.org/10.1039/d4ra03494e | DOI Listing |
Soft Matter
January 2025
Division of Physical Chemistry, Department of Chemistry, Lund University, PO Box 124, SE-221 00 Lund, Sweden.
Attempts to use colloid science concepts to better understand the dynamic properties of concentrated or crowded protein solutions are challenging due to the fact that globular proteins generally have heterogeneous surfaces that result in anisotropic or patchy contributions to their interaction potential. This is particularly difficult when targeting non-equilibrium transitions such as glass and gel formation in concentrated protein solutions. Here we report a systematic study of the reduced zero shear viscosity of the globular protein -crystallin, an eye lens protein that plays a vital role in vision-related phenomena such as cataract formation or presbyopia, and compare the results to the existing structural and dynamic data.
View Article and Find Full Text PDFJ Food Sci
January 2025
College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
Flaxseed gum (FSG) has promising applications in the field of nano/microencapsulation for its biocompatibility and excellent physicochemical properties. In this study, FSG-based nano-microcapsules (FSG NPs) were prepared using high-speed shear homogenization combined with ultrasound for efficient encapsulation of secoisolariciresinol diglucoside (SDG). The particle size of FSG stands for nano-microcapsules (NP) was determined to be 336.
View Article and Find Full Text PDFBiomacromolecules
January 2025
Cellulose Research Unit, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-cho, Fuchu, Tokyo 183-8509, Japan.
Hydroxypropyl cellulose (HpC) forms a liquid crystalline phase and is thought to have a rod-like shape in aqueous solution. The viscoelastic behaviors of aqueous solutions of HpC samples with average molar substitution numbers ( ∼ 3.8) and weight-average molar masses ( = 36-740 kg mol) were examined over a wide concentration () range, and the results were discussed based on a concept of rod particle suspension rheology.
View Article and Find Full Text PDFVet Med (Praha)
November 2024
Department of Veterinary Surgery, College of Veterinary Medicine, Jeonbuk National University, Republic of Korea.
This study aimed to measure the whole blood viscosity (WBV) in racehorses using a new viscometer and establish reference values, as well as to investigate the correlation between the WBV and the haematological parameters and serum chemistry. WBV measurements were conducted on 51 Thoroughbred horses using a novel U-shaped scanning capillary-tube viscometer. The reference values for the WBV were determined at various shear rates ranging from 1 s to 1 000 s.
View Article and Find Full Text PDFJ Sci Food Agric
January 2025
Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, ID, USA.
Background: Determining the optimum water absorption capacity of gluten-free flours for an improved breadmaking process has been a challenge because there is no standard method. In the present study, large amplitude oscillatory shear (LAOS) tests were performed to explore the impact of different levels of added water on non-linear viscoelastic response of soy flour dough in comparison to wheat flour dough at a consistency of 500 BU.
Results: Among the LAOS parameters, large strain modulus (G') and large strain rate viscosity (η') were found to better probe the impact of added water amount on non-linear viscoelastic properties of soy flour dough.
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!