Poisson's ratio and the fragility of glass-forming liquids
Poisson's ratio and the fragility of glass-forming liquids
复制标题
DOI：
10.1038/nature02947
复制
发表时间：
2004-10-21
期刊：
影响因子：
64.8
通讯作者：
Sokolov, AP
中科院分区：
文献类型：
--
作者：
Novikov, VN;Sokolov, AP
过冷液体“冻结”成玻璃的转变性质（玻璃化转变）是凝聚态物理 (1-3) 的核心问题，但也影响许多其他领域，包括生物学 (4)。过去二十年来，人们在理解这一现象方面取得了实质性进展，但仍然存在许多关键问题。特别是，当接近玻璃化转变时控制液相的温度依赖性松弛和粘性特性的因素（即玻璃形成液体是“脆”还是“强”(5-7)）仍不清楚。在这里，我们表明，玻璃形成液体的脆性与相应玻璃相的一个非常基本的特性密切相关：剪切和体积模量的相对强度，或泊松比。
The nature of the transformation by which a supercooled liquid 'freezes' to a glass-the glass transition-is a central issue in condensed matter physics(1-3) but also affects many other fields, including biology(4). Substantial progress has been made in understanding this phenomenon over the past two decades, yet many key questions remain. In particular, the factors that control the temperature-dependent relaxation and viscous properties of the liquid phase as the glass transition is approached (that is, whether the glass-forming liquid is 'fragile' or 'strong'(5-7)) remain unclear. Here we show that the fragility of a glass-forming liquid is intimately linked to a very basic property of the corresponding glass phase: the relative strength of shear and bulk moduli, or Poisson's ratio.