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Slide-ring gels are polymer networks with cross-links that can slide along the chains. In contrast to conventional unentangled networks with cross-links fixed along the chains, the slide-ring networks are strain-softening and distribute tension much more uniformly between their strands due to the so-called “pulley effect”. The sliding of cross-links also reduces the elastic modulus in comparison with the modulus of conventional networks with the same number density of cross-links and elastic strands. We develop a single-chain model to account for the redistribution of monomers between network strands of a primary chain. This model takes into account both the pulley effect and fluctuations in the number of monomers per network strand. The pulley effect leads to modulus reduction and uniform tension redistribution between network strands, while fluctuations in the number of strand monomers dominate the strain-softening, the magnitude of which decreases upon network swelling and increases upon deswelling.
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Swelling, softening, and elastocapillary adhesion of cooked pasta
The diverse chemical and physical reactions encountered during cooking connect us to science every day. Here, we theoretically and experimentally investigate the swelling and softening of pasta due to liquid imbibition as well as the elastic deformation and adhesion of pasta due to capillary force. As water diffuses into the pasta during cooking, it softens gradually from the outside inward as starch swells and relaxes. The softening follows three sequential regimes: regime I, the hard-glassy region, shows a slow decrease in modulus with cooking time; regime II, the glassy to rubbery transition region, or leathery region, is characterized by a very fast, several orders of magnitude drop in elastic modulus and regime III, the rubbery region, has an asymptotic modulus about four orders of magnitude lower than the raw pasta. We present experiments and theory to capture these regimes and relate them to the heterogeneous microstructure changes associated with swelling. Interestingly, we observe a modulus drop of two orders of magnitude within the range of “al dente” cooking duration, and we find the modulus to be extremely sensitive to the amount of salt added to the boiling water. While most chefs can gauge the pasta by tasting its texture, our proposed experiment, which only requires a measurement with a ruler, can precisely provide an optimal cooking time finely tuned for various kinds of pasta shapes.
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- Award ID(s):
- 1825758
- PAR ID:
- 10365004
- Publisher / Repository:
- American Institute of Physics
- Date Published:
- Journal Name:
- Physics of Fluids
- Volume:
- 34
- Issue:
- 4
- ISSN:
- 1070-6631
- Page Range / eLocation ID:
- Article No. 042105
- Format(s):
- Medium: X
- Sponsoring Org:
- National Science Foundation
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