In physics, a fluid is a liquid, gas, or other material that may continuously move and deform (flow) under an applied shear stress, or external force. They have zero shear modulus, or, in simpler terms, are substances which cannot resist any shear force applied to them.
Rheology is the study of the flow of matter, primarily in a fluid state but also as "soft solids" or solids under conditions in which they respond with plastic flow rather than deforming elastically in response to an applied force. Rheology is the branch of physics that deals with the deformation and flow of materials, both solids and liquids.
Ketchup or catsup is a table condiment with a sweet and sour flavor. "Ketchup" now typically refers to tomato ketchup, although early recipes for various different varieties of ketchup contained mushrooms, oysters, mussels, egg whites, grapes, or walnuts, among other ingredients.
A Newtonian fluid is a fluid in which the viscous stresses arising from its flow are at every point linearly correlated to the local strain rate — the rate of change of its deformation over time. Stresses are proportional to the rate of change of the fluid's velocity vector.
In continuum mechanics, a power-law fluid, or the Ostwald–de Waele relationship, is a type of generalized Newtonian fluid for which the shear stress, τ, is given by
Hemorheology, also spelled haemorheology, or blood rheology, is the study of flow properties of blood and its elements of plasma and cells. Proper tissue perfusion can occur only when blood's rheological properties are within certain levels. Alterations of these properties play significant roles in disease processes. Blood viscosity is determined by plasma viscosity, hematocrit and mechanical properties of red blood cells. Red blood cells have unique mechanical behavior, which can be discussed under the terms erythrocyte deformability and erythrocyte aggregation. Because of that, blood behaves as a non-Newtonian fluid. As such, the viscosity of blood varies with shear rate. Blood becomes less viscous at high shear rates like those experienced with increased flow such as during exercise or in peak-systole. Therefore, blood is a shear-thinning fluid. Contrarily, blood viscosity increases when shear rate goes down with increased vessel diameters or with low flow, such as downstream from an obstruction or in diastole. Blood viscosity also increases with increases in red cell aggregability.
In materials science and continuum mechanics, viscoelasticity is the property of materials that exhibit both viscous and elastic characteristics when undergoing deformation. Viscous materials, like water, resist both shear flow and strain linearly with time when a stress is applied. Elastic materials strain when stretched and immediately return to their original state once the stress is removed.
Thixotropy is a time-dependent shear thinning property. Certain gels or fluids that are thick or viscous under static conditions will flow over time when shaken, agitated, shear-stressed, or otherwise stressed. They then take a fixed time to return to a more viscous state. Some non-Newtonian pseudoplastic fluids show a time-dependent change in viscosity; the longer the fluid undergoes shear stress, the lower its viscosity. A thixotropic fluid is a fluid which takes a finite time to attain equilibrium viscosity when introduced to a steep change in shear rate. Some thixotropic fluids return to a gel state almost instantly, such as ketchup, and are called pseudoplastic fluids. Others such as yogurt take much longer and can become nearly solid. Many gels and colloids are thixotropic materials, exhibiting a stable form at rest but becoming fluid when agitated. Thixotropy arises because particles or structured solutes require time to organize.
A dilatant material is one in which viscosity increases with the rate of shear strain. Such a shear thickening fluid, also known by the initialism STF, is an example of a non-Newtonian fluid. This behaviour is usually not observed in pure materials, but can occur in suspensions.
In continuum mechanics, rheopecty or rheopexy is the rare property of some non-Newtonian fluids to show a time-dependent increase in viscosity ; the longer the fluid undergoes shearing force, the higher its viscosity. Rheopectic fluids, such as some lubricants, thicken or solidify when shaken. The opposite and much more common type of behaviour, in which fluids become less viscous the longer they undergo shear, is called thixotropy.
A rheometer is a laboratory device used to measure the way in which a viscous fluid flows in response to applied forces. It is used for those fluids which cannot be defined by a single value of viscosity and therefore require more parameters to be set and measured than is the case for a viscometer. It measures the rheology of the fluid.
Rheometry generically refers to the experimental techniques used to determine the rheological properties of materials, that is the qualitative and quantitative relationships between stresses and strains and their derivatives. The techniques used are experimental. Rheometry investigates materials in relatively simple flows like steady shear flow, small amplitude oscillatory shear, and extensional flow.
A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.
Fluid mechanics is the branch of physics concerned with the mechanics of fluids and the forces on them. It has applications in a wide range of disciplines, including mechanical, aerospace, civil, chemical, and biomedical engineering, as well as geophysics, oceanography, meteorology, astrophysics, and biology.
In rheology, shear thinning is the non-Newtonian behavior of fluids whose viscosity decreases under shear strain. It is sometimes considered synonymous for pseudo-plastic behaviour, and is usually defined as excluding time-dependent effects, such as thixotropy.
The viscosity of a fluid is a measure of its resistance to deformation at a given rate. For liquids, it corresponds to the informal concept of "thickness": for example, syrup has a higher viscosity than water. Viscosity is defined scientifically as a force multiplied by a time divided by an area. Thus its SI units are newton-seconds per square meter, or pascal-seconds.
Constant viscosity elastic liquids, also known as Boger fluids are elastic fluids with constant viscosity. This creates an effect in the fluid where it flows like a liquid, yet behaves like an elastic solid when stretched out. Most elastic fluids exhibit shear thinning, because they are solutions containing polymers. But Boger fluids are exceptions since they are highly dilute solutions, so dilute that shear thinning caused by the polymers can be ignored. Boger fluids are made primarily by adding a small amount of polymer to a Newtonian fluid with a high viscosity, a typical solution being polyacrylamide mixed with corn syrup. It is a simple compound to synthesize but important to the study of rheology because elastic effects and shear effects can be clearly distinguished in experiments using Boger fluids. Without Boger fluids, it was difficult to determine if a non-Newtonian effect was caused by elasticity, shear thinning, or both; non-Newtonian flow caused by elasticity was rarely identifiable. Since Boger fluids can have constant viscosity, an experiment can be done where the results of the flow rates of a Boger liquid and a Newtonian liquid with the same viscosity can be compared, and the difference in the flow rates would show the change caused by the elasticity of the Boger liquid.
In continuum mechanics, time-dependent viscosity is a property of fluids whose viscosity changes as a function of time. The most common type of this is thixotropy, in which the viscosity of fluids under continuous shear decreases with time; the opposite is rheopecty, in which viscosity increases with time.
Biofluid dynamics may be considered as the discipline of biological engineering or biomedical engineering in which the fundamental principles of fluid dynamics are used to explain the mechanisms of biological flows and their interrelationships with physiological processes, in health and in diseases/disorder. It can be considered as the conjuncture of mechanical engineering and biological engineering. It spans from cells to organs, covering diverse aspects of the functionality of systemic physiology, including cardiovascular, respiratory, reproductive, urinary, musculoskeletal and neurological systems etc. Biofluid dynamics and its simulations in computational fluid dynamics (CFD) apply to both internal as well as external flows. Internal flows such as cardiovascular blood flow and respiratory airflow, and external flows such as flying and aquatic locomotion. Biological fluid Dynamics involves the study of the motion of biological fluids. It can be either circulatory system or respiratory systems. Understanding the circulatory system is one of the major areas of research. The respiratory system is very closely linked to the circulatory system and is very complex to study and understand. The study of Biofluid Dynamics is also directed towards finding solutions to some of the human body related diseases and disorders. The usefulness of the subject can also be understood by seeing the use of Biofluid Dynamics in the areas of physiology in order to explain how living things work and about their motions, in developing an understanding of the origins and development of various diseases related to human body and diagnosing them, in finding the cure for the diseases related to cardiovascular and pulmonary systems.
Peanut butter is a viscoelastic food that exhibits both solid and fluid behaviors. It consists of ground up peanuts and may contain additional additives, such as stabilizers, sugars, or salt. Its characteristic soft, spreadable texture can be further defined through rheology – the study of flow and deformation of matter, affecting texture, consistency, and mouthfeel. Specifically for peanut butter, rheology can be used to more accurately define characteristics, such as spreadability and grittiness.
