List of Figures

Chapter 1: Introduction to Complex Fluids

Figure 1.1: Mayonnaise ( left, 100) is a suspension of oil droplets in water. The tendency of oil and water to phase-separate ( top right) is suppressed in mayonnaise by lecithin molecules from egg yoke that coat the oil droplets. Lecithin is a natural surfactant that can dissolve in either oil or water. (From Kurti and This-Benckhard 1994, with permission.)
Figure 1.2: Low ( left) and high ( right) magnifications of scanning electron micrographs of mozzarella cheese samples. The protein fibers have an orientation roughly parallel to the stretch direction. (From Sharkasi and Kilara, MRS Bulletin, July 1994, p. 47. reprinted with permission.)
Figure 1.3: The "tumbling" motion of a red blood cell ( right) as it is sheared in a Poiseuille flow down a tube at shear rates < 20 sec ^?1 is similar to that of a rigid disk ( left). The tumbling rate is slowest in location 3. (From Goldsmith 1986, reprinted with permission from Academic Press.)
Figure 1.4: Network structure formed by an aqueous surfactant solution mixed with an associative thickening polymer hydroxyethylcellulose (HEC) with cetyl (16-carbon alkyl) side branches. (Reprinted from Clarke 1993, by courtesy of Marcel Dekker, Inc.)
Figure 1.5: Geometries for producing shearing flows. (Adapted from Macosko, Rheology Principles, Measurements and Applications, Copyright 1994. Reprinted by permission from John Wiley & Sons.)
Figure 1.6: Illustration of transient shear stress ?( t) for "liquid-like" and "solid-like"...

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The Structure and Rheology of Complex Fluids

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List of Figures

Chapter 1: Introduction to Complex Fluids

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