Premium
Role of Bound Water on the Viscosity of Nanometric Alumina Suspensions
Author(s) -
Li Chuanping,
Akinc Mufit
Publication year - 2005
Publication title -
journal of the american ceramic society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.9
H-Index - 196
eISSN - 1551-2916
pISSN - 0002-7820
DOI - 10.1111/j.1551-2916.2005.00339.x
Subject(s) - viscosity , chemical engineering , differential scanning calorimetry , suspension (topology) , adsorption , dispersant , aqueous solution , thermogravimetry , fructose , rheology , particle (ecology) , chemistry , particle size , materials science , inorganic chemistry , organic chemistry , dispersion (optics) , composite material , thermodynamics , physics , mathematics , oceanography , optics , homotopy , pure mathematics , engineering , geology
Rheological properties of aqueous nanometric alumina suspensions with fructose as dispersant were investigated. Differential scanning calorimetry and thermogravimetry indicated that a significant fraction of the water is immobilized by the nanometric particles in the suspension. This in turn increased the viscosity of the suspensions. It was also shown that the addition of monosaccharides, fructose in particular, reduced the viscosity of the suspensions dramatically. Nuclear magnetic resonance experiments indicated that a monolayer of fructose was adsorbed on the particle surfaces. The reduction in viscosity could be attributed to release of water imposed by fructose adsorption on the alumina particles present.