Career Program: Extensional Rheology of Polymer Solutions and Melts: Impact Processing

摘要 提案编号：9624293 PI：Koelling 本病房是一个综合性的职业发展计划，教育初中，高中，本科和研究生在复杂流体的流变行为领域，并进行研究聚合物的拉伸流变学。该研究将涉及四种不同的拉伸流变仪。 这些流变仪将用于研究聚合物溶液在一定温度范围内的拉伸性能。 这项研究的重点是确定必要的特性来表征粘弹性流体的行为。 它将解决一系列的问题，如什么是分子构象和稳态拉伸粘度的聚合物经历大Henky应变和现有的本构方程是否足以描述剪切和无剪切材料功能的粘弹性流体。 该信息对于许多聚合物加工操作（包括纤维纺丝、吹塑和注射成型）以及各种其它现象（包括湍流减阻、射流稳定性、防雾和流过多孔介质）具有根本重要性。 制定了雄心勃勃的教育计划。 将开发演示，向学生介绍流变学和材料在日常使用中的行为之间的关系。 例子包括橡皮筋的弹性，粘弹性流体如蛋糕面糊和炒鸡蛋中的韦森伯格效应，洗发水的模口膨胀和蛋黄酱和番茄酱中产生的屈服应力。 PI计划与高中学生合作开发科学博览会项目，并计划为对食品生物材料，胶体，乳液，泡沫，聚合物熔体，聚合物溶液，弹性体，复合材料，蜡和金属流变学感兴趣的本科生和研究生开发跨学科课程和实验室经验。

ABSTRACT Proposal Number: 9624293 PI: Koelling This ward is for an integrated career development plan to educate junior high, senior high, undergraduate, and graduate students in the field of rheolgical behavior of complex fluids and conduct research on the extensional rheology of polymers. The research will involve four different extensional rheometers. These rheometers will be used to study the extensional properties of polymer solutions over a range a range of temperatures. This research is focused on determining the properties necessary to characterize the behavior of viscoelastic fluids. It will address a range of issues such as what is the molecular conformation and steady-state extensional viscosity of a polymer undergoing large Henky strains and whether existing constitutive equations are adequate for describing shear and shear-free material functions of viscoelastic fluids. This information is of fundamental importance to many polymer processing operations including fiber spinning, blow molding, and injection molding and in a variety of other phenomena including turbulent drag reduction, jet stability, anti-misting and flow through porous media. An ambitious educational plan has been formulated. Demonstrations will be developed to introduce students to the relationship between rheology and the behavior of materials in everyday use. Examples include elasticity of rubber bands, Weissenberg effects in viscoelastic fluids such as cake batter and scrambled eggs, die swell with shampoos and yield stresses developed in mayonnaise and ketchup. The PI plans to work with high school students in developing science fair projects and also plans to develop an interdisciplinary course and laboratory experience for both undergraduate and graduate students interested in the rheology of foods bio-materials, colloids, emulsions, foams, polymer melts, polymer solutions, elastomers, composites, waxes and metals.