Universality of Osmotic Pressure throughout Gelation Process

DOI

Bibliographic Information

Other Title
  • 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

  • Butsuri

    Butsuri 77 (8), 535-540, 2022-08-05

    The Physical Society of Japan

Details 詳細情報について

  • CRID
    1390855920196306560
  • DOI
    10.11316/butsuri.77.8_535
  • ISSN
    24238872
    00290181
  • Text Lang
    ja
  • Data Source
    • JaLC
  • Abstract License Flag
    Disallowed

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