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Dramatic effect of fluid chemistry on cornstarch suspensions: Linking particle interactions to macroscopic rheology

Loreto Oyarte Gálvez1, Sissi de Beer2, Devaraj van der Meer1, and Adeline Pons1,*

  • 1Physics of Fluids Group, University of Twente, P.O. Box 217, NL-7500 AE Enschede, The Netherlands
  • 2Materials Science and Technology of Polymers, University of Twente, P.O. Box 217, NL-7500 AE Enschede, The Netherlands

  • *adeline.pons@normalesup.org
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Phys. Rev. E 95, 030602(R) – Published 31 March, 2017

DOI: https://doi.org/10.1103/PhysRevE.95.030602

Abstract

Suspensions of cornstarch in water exhibit strong dynamic shear thickening. We show that partly replacing water with ethanol strongly alters the suspension rheology. We perform steady and nonsteady rheology measurements combined with atomic force microscopy to investigate the role of fluid chemistry on the macroscopic rheology of the suspensions and its link with the interactions between cornstarch grains. Upon increasing the ethanol content, the suspension goes through a yield-stress fluid state and ultimately becomes a shear-thinning fluid. On the cornstarch grain scale, atomic force microscopy measurements reveal the presence of polymers on the cornstarch surface, which exhibit a cosolvency effect. At intermediate ethanol content, a maximum of polymer solubility induces high microscopic adhesion which we relate to the macroscopic yield stress.

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Phys. Rev. E 95, 030602(R)– Published 31 March, 2017
  • Received 17 November 2016

©2017 American Physical Society

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