Department of Chemistry, University of North Carolina at Chapel Hill, Chapel Hill, North Carolina 27599, USA.
J Chem Phys. 2018 Apr 14;148(14):144504. doi: 10.1063/1.5011968.
We performed molecular dynamics simulations to study how well some of the water models used in simulations describe shocked states. Water in our simulations was described using three different models. One was an often-used all-atom TIP4P/2005 model, while the other two were coarse-grained models used with the MARTINI force field: non-polarizable and polarizable MARTINI water. The all-atom model provided results in good agreement with Hugoniot curves (for data on pressure versus specific volume or, equivalently, on shock wave velocity versus "piston" velocity) describing shocked states in the whole range of pressures (up to 11 GPa) under study. If simulations of shocked states of water using coarse-grained models were performed for short time periods, we observed that data obtained for shocked states at low pressure were fairly accurate compared to experimental Hugoniot curves. Polarizable MARTINI water still provided a good description of Hugoniot curves for pressures up to 11 GPa, while the results for the non-polarizable MARTINI water substantially deviated from the Hugoniot curves. We also calculated the temperature of the Hugoniot states and observed that for TIP4P/2005 water, they were consistent with those from theoretical calculations, while both coarse-grained models predicted much higher temperatures. These high temperatures for MARTINI water can be explained by the loss of degrees of freedom due to coarse-graining procedure.
我们进行了分子动力学模拟,以研究在模拟中使用的一些水分子模型在描述冲击状态方面的表现如何。我们的模拟中使用了三种不同的模型。一种是常用的全原子 TIP4P/2005 模型,而另外两种是使用 MARTINI 力场的粗粒化模型:非极化和极化 MARTINI 水。全原子模型提供的结果与描述整个压力范围内(高达 11 GPa)冲击状态的冲击曲线(压力与比容的关系,或者等效地,冲击波速度与“活塞”速度的关系)非常吻合。如果使用粗粒化模型对水的冲击状态进行短时间的模拟,我们观察到,与实验冲击曲线相比,在低压下获得的冲击状态数据相当准确。极化 MARTINI 水仍然可以很好地描述高达 11 GPa 的压力下的冲击曲线,而非极化 MARTINI 水的结果则与冲击曲线有很大的偏差。我们还计算了冲击状态的温度,并观察到对于 TIP4P/2005 水,它们与理论计算的结果一致,而两种粗粒化模型都预测了更高的温度。MARTINI 水的这些高温可以通过粗粒化过程导致自由度的丧失来解释。