Ref HAL: hal-01370655_v1
Exporter : BibTex | endNote
Résumé:

We study the destabilization mechanism of thin liquid sheets expanding in air and show that dilute oilin-water emulsion-based sheets disintegrate through the nucleation and growth of holes that perforatethe sheet [1]. The velocity and thickness fields of the sheet outside the holes are not perturbed by holesand hole opening follows a Taylor-Culick law. We find that a pre-hole, which widens and thins out thesheet with time, systematically precedes the hole nucleation. The growth dynamics of the pre-holefollows the law theoretically predicted for a liquid spreading on another liquid of higher surfacetension due to Marangoni stresses. Classical Marangoni spreading experiments quantitativelycorroborate our findings.

Ref HAL: hal-01366306_v1
Ref Arxiv: 1607.02271
DOI: 10.1021/acsmacrolett.6b00516
WoS: 000385913800002
Ref. & Cit.: NASA ADS
Exporter : BibTex | endNote
6 Citations
Résumé:

We investigate the nucleation and propagation of cracks in self-assembled viscoelastic fluids, which are made of surfactant micellesreversibly linked by telechelic polymers. The morphology of the micelles can be continuously tuned, from spherical to rodlike towormlike, thus producing transient double networks when the micelles are sufficiently long and entangled and transient singlenetworks otherwise. For a single network, we show that cracks nucleate when the sample deformation rate involved is comparable tothe relaxation time scale of the network. For a double network, by contrast, significant rearrangements of the micelles occuras a crack nucleates and propagates. We show that birefringence develops at the crack tip over a finite length, ξ, whichcorresponds to the length scale over which micelle alignment occurs. We find that ξ is larger for slower cracks, suggesting anincrease of ductility.

Ref HAL: hal-01341661_v1
Exporter : BibTex | endNote
Résumé:

The mechanical properties of amorphous solids such as glasses or gels are currently a topic of intense research, with implications in material science as well in fundamental condensed matter physics. At the macroscopic scale, a distinctive feature of these materials is the slow plastic deformation that is observed when they are subject to a step stress. Remarkably, this slow creep regime is often interrupted by the sudden failure of the material, with no macroscopic precursors.Recent works focus on the interplay between irreversible rearrangements at the microscopic level, resulting from an applied deformation or stress, and the macroscopic mechanical behavior. In fact, even though material failure is ubiquitous in our everyday life, the underlying microscopic mechanisms are still not well understood, mainly because the direct observation of its precursors at the particle level is experimentally very challenging in atomic or molecular materials.In this work, we study the microscopic dynamics of a model colloidal gel under load, by coupling a small angle light scattering apparatus to a custom stress-controlled shear cell. We find that the gel creep consists of three regimes. Initially, non-affine displacements grow linearly with strain. These non-affine dynamics are fully reversible upon removing the applied stress, and are associated to heterogeneity of the local gel elasticity. In the second regime, non-affine displacements grow much slower with strain, but are associated to irreversible rearrangements. In the third regime, a sharp acceleration of the dynamics at small length scale is observed. These rearrangements are a dynamic precursor of material failure; remarkably they occur thousands of seconds before the macroscopic yielding of the gel.

Ref HAL: hal-01332389_v1
Exporter : BibTex | endNote
Résumé:

We propose a quantitative approach to probe the spatial heterogeneities of interactions in macromolecular gels, based on a combination of small angle X-ray (SAXS) and neutrons (SANS) scattering. We investigate the structure of model gluten protein gels and show that the gels display radically different SAXS and SANS profiles when the solvent is (at least partially) deuterated. The detailed analysis of the SANS signal as a function of the solvent deuteration demonstrates heterogeneities of sample deuteration at different length scales. The progressive exchange between the protons (H) of the proteins and the deuteriums (D) of the solvent is inhomogeneous and 60 nm large zones that are enriched in H are evidenced. In addition, at low protein concentration, in the sol state, solvent deuteration induces a liquid/liquid phase separation. Complementary biochemical and structure analyses show that the denser protein phase is more protonated and specifically enriched in glutenin, the polymeric fraction of gluten proteins. These findings suggest that the presence of H-rich zones in gluten gels would arise from thepreferential interaction of glutenin polymers through a tight network of non-exchangeable intermolecular hydrogen bonds.

Ref HAL: hal-01317647_v1
Ref Arxiv: 1605.05867
DOI: 10.1039/c6sm00710d
WoS: 000378934400011
Ref. & Cit.: NASA ADS
Exporter : BibTex | endNote
11 Citations
Résumé:

The structure of model gluten protein gels prepared in ethanol/water is investigated by small angle X-ray (SAXS) and neutrons (SANS) scattering. We show that gluten gels display radically different SAXS and SANS profiles when the solvent is (at least partially) deuterated. The detailed analysis of the SANS signal as a function of the solvent deuteration demonstrates heterogeneities of sample deuteration at different length scales. The progressive exchange between the protons (H) of the proteins and the deuteriums (D) of the solvent is inhomogeneous and 60 nm large zones that are enriched in H are evidenced. In addition, at low protein concentration, in the sol state, solvent deuteration induces a liquid/liquid phase separation. Complementary biochemical and structure analyses show that the denser protein phase is more protonated and specifically enriched in glutenin, the polymeric fraction of gluten proteins. These findings suggest that the presence of H-rich zones in gluten gels would arise from the preferential interaction of glutenin polymers through a tight network of non-exchangeable intermolecular hydrogen bonds.

Ref HAL: hal-01331931_v1
Exporter : BibTex | endNote
Résumé:

none

Ref HAL: hal-01304654_v1
DOI: 10.1615/AtomizSpr.2015013630
WoS: WOS:000375749100006
Exporter : BibTex | endNote
3 Citations
Résumé:

Agricultural spraying involves atomizing a liquid stream through a hydraulic nozzle, thus forming a liquid sheet that is subsequently destabilized into drops. Standard adjuvants such as dilute oil-in- water emulsions are known to influence the spray drop size distribution. Although being documented, the physical mechanisms at the origin of the size increase remain unclear. To elucidate the mechanisms causing the changes on the drop size distribution, we investigate the influence of dilute emulsions on the destabilization mechanisms of liquid sheets. Model laboratory experiments based on the collision of a liquid tear on a small solid target are used to produce and characterize liquid sheets. With dilute oil-in-water emulsions, the liquid sheet is destabilized during its expansion by the nucleation of holes that perforate the sheet and grow. The emulsion concentration and the size of the oil droplet of the emulsion are varied to rationalize their influence on the sheet destabilization mechanisms. The results obtained with the model laboratory experiments are compared to the measurement of the drop size distribution resulting from a conventional agricultural spray. The very good correlation between the number of perforation events and the volume fraction of small drops in the spray suggests (i) that the model experiment on liquid sheet is appropriate to investigate and gain an understanding of the physical mechanisms governing the spray drop size distribution and (ii) that the perforation destabilization mechanism of liquid sheets, which dominates for dilute emulsions, is at the origin of the increase of the size of the spray drops.

Commentaires: [Departement_IRSTEA]Ecotechnologies [TR1_IRSTEA]INSPIRE