Macroscopic Discontinuous Shear Thickening versus Local Shear Jamming in Cornstarch

被引：97

作者：

Fall, A. ^{[1
]}

Bertrand, F. ^{[1
]}

Hautemayou, D. ^{[1
]}

Meziere, C. ^{[1
]}

Moucheront, P. ^{[1
]}

Lemaitre, A. ^{[1
]}

Ovarlez, G. ^{[1
]}

机构：

[1] Univ Paris Est, UMR CNRS 8205, Lab Navier, F-77420 Champs Sur Marne, France

来源：

PHYSICAL REVIEW LETTERS | 2015年 / 114卷 / 09期

关键词：

NON-BROWNIAN SUSPENSIONS; DENSE SUSPENSIONS; FLUID-MECHANICS; RHEOLOGY;

D O I：

10.1103/PhysRevLett.114.098301

中图分类号：

O4 [物理学];

学科分类号：

0702 ;

摘要：

We study the emergence of discontinuous shear thickening (DST) in cornstarch by combining macroscopic rheometry with local magnetic resonance imaging measurements. We bring evidence that macroscopic DST is observed only when the flow separates into a low-density flowing and a high-density jammed region. In the shear-thickened steady state, the local rheology in the flowing region is not DST but, strikingly, is often shear thinning. Our data thus show that the stress jump measured during DST, in cornstarch, does not capture a secondary, high-viscosity branch of the local steady rheology but results from the existence of a shear jamming limit at volume fractions quite significantly below random close packing.

引用

页数：5

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