Physics and Physical Chemistry of Foods, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands; Multi Scale Mechanics (MSM), MESA+ Institute for Nanotechnology, University of Twente, P.O. Box 217, 7500 AE Enschede, the Netherlands.
Physics and Physical Chemistry of Foods, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands.
J Colloid Interface Sci. 2022 Dec;627:415-426. doi: 10.1016/j.jcis.2022.07.067. Epub 2022 Jul 14.
Capillary suspensions feature networks of particles connected by liquid bridges, which are obtained by adding a small amount of a second immiscible liquid to a suspension. It is possible to link the network formation as well as the rheological behaviour of capillary suspensions to the intermolecular interactions of their constituents.
Through a combination of experimental and numerical methods, we present a novel approach, based on Hansen solubility parameters computed from Molecular Dynamics (MD) simulations, to rationalize and predict the rheological behaviour of capillary suspensions. We investigated the formation of capillary suspensions for various combinations of bulk and secondary liquids mixed with hydrophilic silica particles. The predictions were confirmed experimentally by rheological analysis, interfacial tension measurements and microscopy (CLSM) imaging.
Numerical and experimental results show that the Hansen solubility parameters theory allows to predict the formation of capillary suspensions, whose strength exponentially decays with decreasing intermolecular interactions between the secondary liquids and the dispersed particles. High immiscibility between the bulk and secondary liquid strengthens the gel up to a critical immiscibility point, above which the strength of the gel remains mostly affected by the affinity between the secondary liquids and the dispersed particles. Furthermore, we find that hydrogen-bonding and polar interactions control the formation of capillary suspensions. This simple approach can guide the selection of adequate solvents and immiscible secondary liquids, allowing an easy formulation of new particulate-based gels.
悬浮液中的颗粒通过液体桥连接形成网络,这些液体桥是通过向悬浮液中添加少量第二种不混溶的液体而获得的。有可能将网络形成以及毛细管悬浮液的流变行为与它们的组成分子之间的相互作用联系起来。
通过结合实验和数值方法,我们提出了一种新的方法,该方法基于从分子动力学(MD)模拟计算的 Hansen 溶解度参数,用于合理化和预测毛细管悬浮液的流变行为。我们研究了各种与亲水性二氧化硅颗粒混合的主体和次要液体组合形成毛细管悬浮液的情况。通过流变分析、界面张力测量和显微镜(CLSM)成像对预测结果进行了实验验证。
数值和实验结果表明,Hansen 溶解度参数理论可用于预测毛细管悬浮液的形成,其强度随次要液体与分散颗粒之间的分子间相互作用的降低而呈指数衰减。主体和次要液体之间的高不混溶性会增强凝胶的强度,直到达到临界不混溶性点,在该点以上,凝胶的强度主要受次要液体与分散颗粒之间的亲和力影响。此外,我们发现氢键和极性相互作用控制着毛细管悬浮液的形成。这种简单的方法可以指导合适溶剂和不混溶的次要液体的选择,从而可以轻松地制备新型基于颗粒的凝胶。