Universality of Osmotic Pressure throughout Gelation Process
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- Sakumichi Naoyuki
- 東京大学大学院工学系研究科
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- Sakai Takamasa
- 東京大学大学院工学系研究科
Bibliographic Information
- Other Title
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- ゲル化における浸透圧のユニバーサリティー
Abstract
<p>When making yogurt from milk, tofu from soymilk, and jelly from gelatin solution, liquid seeps out of the surface (e.g., whey from yogurt). This study has experimentally identified a universal law essentially governing liquid seeping from these soft and wet solids; the scaling function for linear-polymer solutions describes the osmotic pressure throughout such a gelation process involving both the sol and gel states. This scaling function relates to the O (n)-symmetric universal classes, as found in many systems, from the fields of soft/hard condensed-matter physics to high-energy physics. Our results further advance the foundation of polymer physics and provide a new system for demonstrating universality in statistical mechanics.</p>
Journal
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- Butsuri
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Butsuri 77 (8), 535-540, 2022-08-05
The Physical Society of Japan
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Details 詳細情報について
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- CRID
- 1390855920196306560
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- ISSN
- 24238872
- 00290181
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- Text Lang
- ja
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- Data Source
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- JaLC
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- Abstract License Flag
- Disallowed