Extensional rheology and elastic instabilities of a wormlike micellar solution in a microfluidic cross-slot device

Wormlike micellar surfactant solutions are encountered in a wide variety of important applications, including enhanced oil recovery and ink-jet printing, in which the fluids are subjected to high extensional strain rates. In this contribution we present an experimental investigation of the flow of a model wormlike micellar solution (cetyl pyridinium chloride and sodium salicylate in deionised water) in a well-defined stagnation point extensional flow field generated within a microfluidic cross-slot device. We use micro-particle image velocimetry (m-PIV) and full-field birefringence microscopy coupled with macroscopic measurements of the bulk pressure drop to make a quantitative characterization of the fluid’s rheological response over a wide range of deformation rates. The flow field in the micromachined cross-slot is first characterized for viscous flow of a Newtonian fluid, and m-PIV measurements show the flow field remains symmetric and stable up to moderately high Reynolds number, Re z 20, and nominal strain rate, _3nom z 635 s1. By contrast, in the viscoelastic micellar solution the flow field remains symmetric only for low values of the strain rate such that _3nom # lM1, where lM ¼ 2.5 s is the Maxwell relaxation time of the fluid. In this stable flow regime the fluid displays a localized and elongated birefringent strand extending along the outflow streamline from the stagnation point, and estimates of the apparent extensional viscosity can be obtained using the stressoptical rule and from the total pressure drop measured across the cross-slot channel. For moderate deformation rates (_3nom $ lM1) the flow remains steady, but becomes increasingly asymmetric with increasing flow rate, eventually achieving a steady state of complete anti-symmetry characterized by a dividing streamline and birefringent strand connecting diagonally opposite corners of the cross-slot. Eventually, as the nominal imposed deformation rate is increased further, the asymmetric divided flow becomes time dependent. These purely elastic instabilities are reminiscent of those observed in crossslot flows of polymer solutions, but seem to be strongly influenced by the effects of shear localization of the micellar fluid within the microchannels and around the re-entrant corners of the cross-slot

Development of the drag coefficient of a sphere translating through a viscoelastic fluid

Presentation at 15th OpenFOAM Workshop, June 22-25, 2020, Arlington, VA, USA

Extensional rupture of model non-Newtonian fluid filaments

We present molecular dynamics computer simulations of filaments of model non-Newtonian liquid stretched in a uniaxial deformation to the point of breaking. The liquid consists of Lennard-Jones monomers bound into chains of 100 monomers by nonlinear springs, and several different constant velocity and constant strain rate deformations are considered. Generally we observe nonuniform extensions originating in an interplay between the stretching forces and elastic and capillary restoring mechanisms, leading to highly uneven shapes and alternating stretched and unstretched regions of liquid. Except at the fastest pulling speeds, the filaments continue to thin indefinitely and break only when depleted of molecules, rather than common viscoelastic rupture mechanisms.Comment: 7 pages text, 14 pages (eps) figure

Global survival trends for brain tumors, by histology: analysis of individual records for 556,237 adults diagnosed in 59 countries during 2000–2014 (CONCORD-3)

Background: Survival is a key metric of the effectiveness of a health system in managing cancer. We set out to provide a comprehensive examination of worldwide variation and trends in survival from brain tumors in adults, by histology. Methods: We analyzed individual data for adults (15–99 years) diagnosed with a brain tumor (ICD-O-3 topography code C71) during 2000–2014, regardless of tumor behavior. Data underwent a 3-phase quality control as part of CONCORD-3. We estimated net survival for 11 histology groups, using the unbiased nonparametric Pohar Perme estimator. Results: The study included 556,237 adults. In 2010–2014, the global range in age-standardized 5-year net survival for the most common sub-types was broad: in the range 20%–38% for diffuse and anaplastic astrocytoma, from 4% to 17% for glioblastoma, and between 32% and 69% for oligodendroglioma. For patients with glioblastoma, the largest gains in survival occurred between 2000–2004 and 2005–2009. These improvements were more noticeable among adults diagnosed aged 40–70 years than among younger adults. Conclusions: To the best of our knowledge, this study provides the largest account to date of global trends in population-based survival for brain tumors by histology in adults. We have highlighted remarkable gains in 5-year survival from glioblastoma since 2005, providing large-scale empirical evidence on the uptake of chemoradiation at population level. Worldwide, survival improvements have been extensive, but some countries still lag behind. Our findings may help clinicians involved in national and international tumor pathway boards to promote initiatives aimed at more extensive implementation of clinical guidelines

From firm to fluid – Structure-texture relations of filled gels probed under Large Amplitude Oscillatory Shear

Soft-solid foods show a progressive transition from a viscoelastic solid state to a flowing fluid state when subjected to a large load. The engineering properties and sensory texture of soft-solid foods depend strongly on the rheological properties that characterize this fluidization. In this paper we use Large Amplitude Oscillatory Shear (LAOS) rheometry to quantify the texture of emulsion-filled food gels in terms of measurable material properties. We provide unambiguous rheological definitions for the firmness, rubberiness, softening and fluidization of soft-solid food gels. We propose a new measure for the load-induced solid-fluid transition, the fluidizing ratio, which quantifies the progression of damage and the degree of plastic flow in the soft-solid gel. We use another dimensionless measure, the thickening ratio, to reveal and characterize the resulting sequence of flow regimes. We use our rheological definitions to quantify the texture of zero-fat, low-fat and full-fat semi-hard cheese respectively. Our data provides evidence that the rate of two physical processes, microcrack nucleation and microcrack propagation, are controlled by the amount of fat emulsion in the gel and govern the rubberiness and brittleness of semi-hard cheese. By translating texture terminology into quantitative material properties measured using Large Amplitude Oscillatory Shear, we augment the capabilities of LAOS as an analytical tool for structure-texture engineering of soft-solid food gels