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A non-Newtonian fluid has properties that are dissimilar from those of Newtonian fluids. Most usually, the viscosity of non-Newtonian fluids are in need of shear rate. In this fluids, a constant coefficient of viscosity cannot be defined. Various salt solutions as well as melted polymers are non-Newtonian fluids substances such as ketchup, toothpaste, blood, and shampoo are frequently found substances.
The property of fetching less viscousity when exposed to an applied stress is termed as Thixotropy.Example Certain gels or fluids that are viscous under static conditions will flow over time when shaken or stirred for a moment.It is a time-dependent shear thinning property. It is a type of fluid which takes a finite time to obtain equilibrium viscosity when introduced to a phase modification in shear rate. Many gels and colloids are thixotropic materials, exhibiting a stable form at relaxation but becoming fluid when disturbed.
If a materials exhibit both elastic and viscous characteristics when undergoing deformation is termed as viscoelastic property.Viscous materials,such as honey resist shear flow and strain linearly with time when a stress is applied, on the other hand Elastic materials quickly return to their original state once the stress is removed.Viscoelastic materials have features of both of these properties, thus exhibit time-dependent strain.
Elasticity can be quantified as the ratio of the percentage change in one variable to the percentage change in another variable.Elasticity has the advantage of being a unitless ratio, independent of the type of quantities being varied.The capability of an object or material to remain its normal shape after being stretched or compressed is termed as ELASTICITY.
The amalgamation of several types of fillers into polymers is a means of reducing cost and to impart certain required mechanical, thermal, electrical and magnetic properties to the material. The advantages that filled polymer systems involved with an increased complexity in the rheological behavior. viscosity of filled systems usually increases with increasing filler fraction,and this can be progressed through broad particle size distributions.
Viscosity is defined as the ‘resistance to flow’ of a liquid or a gas.It is a property produced from collisions between adjacent particles in a fluid that are moving at different velocities.
For example, honey has a much complex viscosity than water.
The viscous forces that arise throughout fluid flow must not be jumbled with the elastic forces that arise in a solid in response to shear, compression or extension stresses.The viscosity of a fluid is an gesture of its fluidity. “thick” fluids such as heavy oils, are accepted as those having high viscosity.Water, cooking oils, coffee, and tea have low viscosities. Air is a fluid with very low viscosity.
Fluiddynamics is a branch of science which deals with fluid flow ,that is,study of fluids (liquids and gases) in motion.
Fluiddynamics has a extensive series of applications,as well as in calculating forces, determining the mass flow rate of petroleum through pipelines, and predicting weather patterns,Some important technological applications of fluid dynamics include rocket engines, wind turbines, oil pipelines and air conditioning systems.
Some fluids are anti-thixotropic,constant shear stress for a time causes an increase in viscosity or else solidification. Fluids which exhibit this property are usually called Rheopectic fluids.
Longer the shearing force of fluid, higher will be its viscosity.Therefore shearing force, is directly proportional to viscocity of fluid. Rheopexy is also termed as Rheopecty.
An interfacial shear rheological property provides significant information about interactions and molecular structure in the interfacial layer.Numerous measuring techniques have been futured in order to measure interfacial shear rheological properties and been applied to pure protein or mixed protein adsorption layers.Such systems play an important role as stabilizers in foams and emulsions.
Foodrheology deals with the rheological properties associated with food.That is, the consistency and flow of food under closely specified conditions.Food rheology is significant in quality control during food manufacture and processing.
Properties such as consistency, degree of fluidity, etc are important in understanding duration of food storage, and food texture, which inturn effect acceptiblity by consumers.Food can be classified according to its rheological state, such as a solid, liquid, gel, with their rheological behaviors, and their rheological properties can be measured.
Rheology: open access is impending journal and exclusive for those concerned with the applications of rheology.It deals with non-Newtonian flow of liquids and the plastic flow of solids and also about the deformation and flow of matter. This journal offers insight into both phenomenological and molecular theories, instrumentation, the study of diverse materials (such as polymers, rubber, paint, glass, foods, biological materials) and a wide range of practical applications.
• It is an Open Access journal and aims to publish complete source of information on the very advanced and latest discoveries in related fields.The Journal provides in-depth interdisciplinary coverage of theoretical and experimental issues drawn from industry and academia.
• It offers a unique forum to scientists to express their findings as research articles, review articles, and short communications on a wide array of rheology related topics such as (Gas dynamics, Plasticity, Electrohydrodynamics,Viscosity, Fluid jets, Viscoelasticity, Rheology techniques, Applied fluid dynamics, Fluid flows, Biological fluid dynamicS, Hydrodynamics, Flow instabilities, Flow boundary Chemically reactive flows).
• Articles submitted by authors are evaluated by a group of peer review experts in the field and ensures that the published articles are of high quality and that the information they contain is accurate and reliable. Open Access Publishing should be seen as a means of accelerating scientific discovery by providing free and unrestricted access of scientific knowledge via the Internet. Rheology Open Access Journals are freely accessible to everyone immediately after publication.