The Impact of Crystalline Phase Morphology on the Water-Promoted Electrorheological Effect of Polysaccharides
Polysaccharides represent the world’s largest class of naturally occurring organic macromolecules and, as a result, potentially provide an excellent source of “particulate” materials for the design of electrorheological (ER) fluids. The ability of these polymers to exhibit an ER effect when dispersed in mineral, vegetable, or silicon oils has been well established1–3 although they generally require adsorbed water to promote activity which could limit their thermal range of useful application. As shown in Figure 1, typical polysaccharides contain glucose sugar monomeric residues which can interact readily with water via hydrogen bonding through a number of hydroxyl groups and ether oxygen atoms on the polymer.
KeywordsMagic Angle Spinning Ring Size Alcaligenes Faecalis Fluid Yield Stress Cyclodextrin Complex
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References and Notes
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