Show simple item record

dc.creatorAment, Katherine A.
dc.creatorKessler, Michael
dc.creatorAkinc, Mufit
dc.date.accessioned2015-11-05T22:26:23Z
dc.date.available2015-11-05T22:26:23Z
dc.date.issued2014
dc.identifier.urihttp://hdl.handle.net/2376/5571
dc.descriptionThis article is under embargo until March 2016 per publisher policy.en_US
dc.description.abstractConcentrated aqueous alumina nanoparticle suspensions with addition of low molecular weight saccharides such as fructose, glucose, sucrose, and others were studied by rheometry and low temperature differential scanning calorimetry. The viscosity of the suspensions and melting behaviors of the frozen suspensions were used to develop a model based on particle clustering which describes the viscosity decrease seen with the addition of these saccharides. It appears that characteristics of particle clustering are dependent on the saccharide type and concentration. The proposed model is in qualitative agreement with the observed behavior and the model proposed earlier based on bound water.en_US
dc.languageEnglish
dc.publisherCeramics Internationalen_US
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectSuspensionen_US
dc.subjectViscosityen_US
dc.subjectAluminaen_US
dc.subjectNano particleen_US
dc.subjectSaccharideen_US
dc.titleShear thinning behavior of aqueous alumina nanoparticle suspensions with saccharides
dc.typeText
dc.description.citationK. A. Ament, M. R. Kessler, M. Akinc: Shear thinning behavior of aqueous alumina nanoparticle suspensions with saccharides, Ceramics International, 2014, 40(2), 3533-3542. doi:10.1016/j.ceramint.2013.09.075.


Files in this item

Thumbnail

This item appears in the following Collection(s)

  • Kessler, Michael
    This collection features research by Michael Kessler, professor in the School of Mechanical and Materials Engineering at Washington State University.

Show simple item record

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Except where otherwise noted, this item's license is described as Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International