Rheology ·Rheology TXUTO [Greek rheos -"to flow"]is the study of deformation and flow of matter ·Name was coined by Dr. Marcus reiner instead of the more obscure “continuum mechanics' Motto of the Society of Rheology:“Panta Rhei'”or l “everything flows'” after Heraclitus
Rheology • Rheology [Greek rheos - “to flow”] is the study of deformation and flow of matter • Name was coined by Dr. Marcus Reiner instead of the more obscure “continuum mechanics” • Motto of the Society of Rheology:“Panta Rhei” or “everything flows” - after Heraclitus
Solid and Liquids Solids Elastic:Materials that can support a applied stress Liquids -Viscous:Materials that can not support an applied stress (that is they flow under stress)
Solid and Liquids • Solids - Elastic: Materials that can support a applied stress • Liquids - Viscous: Materials that can not support an applied stress (that is they flow under stress)
Units of Measure ·Force (Newton) ·Distance(meter) 。Time(second or derived measures Stress (N/m2 or Pascals) ·Velocity(m/s)
Units of Measure • Force (Newton) • Distance (meter) • Time (second) or derived measures • Stress (N/m2 or Pascals) • Velocity (m/s)
Table 2.6 Forces Exerted Between Teeth (in Pounds) Male Female Subject Mean Maximum Mean Maximum Eskimo 270 348 200 326 American(natural teeth) 120 200 85 165 American(dentures) -60 Data taken from Waugh(1937)and Klatsky(1942) 1 pound=0.45 Kg
Table 1.7 Relations Between Textural Parameters and Popular Nomenclature Mechanical characteristics Primary parameters Secondary parameters Popular terms Hardness Soft->firm->hard Cohesiveness Brittleness Crumbly->crunchy->brittle Chewiness Tender->chewy->tough Gumminess Short->mealy->pasty->gummy Viscosity Thin->viscous Elasticity Plastic->elastic Adhesiveness Sticky-tacky→gooey Geometrical characteristics Class Examples Particle size and shape Gritty,grainy,coarse,etc. Particle shape and Fibrous,cellular,crystalline,etc orientation Other characteristics Primary parameters Secondary parameters Popular terms Moisture content Dry->moist->wet->watery Fat content Oiliness Oily Greasiness Greasy