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 | ELECTRORHEOLOGICAL FLUIDS, 22
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The Non-aqueous Suspensions
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By
Tian Hao, Cambridge, MA, USA
Included in series
Studies in Interface Science, 22
Description
An electrorheological (ER) suspension is made from an insulating liquid medium embodying either a semi-conductive particulate material
or a semi-conductive liquid material (usually a liquid crystal material). Since its mechanical properties can be easily controlled over
a wide range (almost from a pure liquid to a solid), the ER fluid can be used as an electric and mechanical interface in various industrial
areas, for example, in the automotive industrial for clutch, brake and damping systems and in robotic arm joints and hands.
In addition,
the ER technique can be used to fabricate advanced functional materials such as photonic crystals, smart inks, and heterogeneous polymer
composites.
The major objective of Electrorheological Fluids is to present a comprehensive survey on the ER suspensions
in term of screening high performance ER materials, physical mechanisms of the ER effect, and the applications of ER technology.
Audience
For those working in the ER fluids area/related application fields and informing those interested in non-aqueous systems including polymer and polymer composites
Contents
1. Colloidal suspensions and electrorheological fluids.
2. Viscosity of liquids and colloidal suspensions with and without an
external electric field.
3. The positive, negative, photo-ER, and electromagnetorheological (EMR) effects.
4. The electrorheological
materials.
5. Critical parameters to the electrorheological effect.
6. Physics of electrorheological fluids.
7. Dielectric property of non-aqueous heterogeneous systems.
8. Dielectric properties of ER suspensions.
9.
Mechanisms of the electrorheological effect.
10. Applications of the electrorheological fluids.
| Bibliographic details |
Hardbound, 578 pages, publication date: NOV-2005
ISBN-13: 978-0-444-52180-4
ISBN-10: 0-444-52180-1
Imprint: ELSEVIER
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| Price and Ordering |
Price:
GBP 170 USD 275 EUR 185
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Last update: 30 Jan 2010
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