shear thinning – Softbites

Original paper: Rheology of Entangled Active Polymer-Like T. Tubifex Worms (arXiv here)

If you speak to a soft matter physicist these days, within a few minutes the term “active matter” is bound to come up. A material is considered “active” when it burns energy to produce work, just like all sorts of molecular motors, proteins, and enzymes do inside your body. In this study, the scientists are focusing specifically on active polymers. These are long molecules which can burn energy to do physical work. Much of biological active matter is in the form of polymers (DNA or actin-myosin systems for example), and understanding them better would give direct insight into biophysics of all kinds. But polymers are microscopic objects with complex interactions, making them difficult to manipulate directly. To make matters worse, physicists have yet to fundamentally understand the behaviors of active materials, since they do not fit into our existing theories of so-called “passive” systems. In this study, Deblais and colleagues decided to entirely circumvent this problem by working with a much larger and easier-to-study system that behaves similarly to a polymer solution: a mixture of squirming worms in water.

The researchers focused on the viscous properties of this living material, which behaves somewhat like a fluid. Viscosity is a measure of a fluid’s resistance to gradients in the flow. Polymer fluids are highly viscous because the long molecules in a polymeric liquid get tangled up in one another. Physical descriptions of most fluids assume that viscosity is a constant (so called Newtonian fluids), but many materials exhibit what is called shear thinning. This is when a fluid flows more easily as one applies an increasing shear force, that is, a force pulling the system apart. We encounter shear thinning at the dinner table all the time when struggling to pour ketchup, another polymeric fluid, out of a bottle. If the bottle is shaken fast enough, increasing the shear force applied, the ketchup flows smoothly like a liquid. In polymer systems (like xanthan gum in the ketchup) shear thinning happens when polymers are pulled apart fast enough that they tend to align together, which loosens the entanglements that held the system together before.

In this study, the researchers asked: how does shear thinning behavior change if the polymers in question were alive? To answer this question, they set out to measure the shear thinning properties of a mixture of worms at various levels of worm activity. Here, “worm activity” refers to how fast the worm is wriggling, which is calculated by measuring how quickly the distance between the two ends of a given worm changes. This leads to two logistical questions: how is the level of worm activity being modified, and how is the viscosity being measured?

Figure 1. This movie shows two worms, one in water (left) and one in a water + alcohol mixture (right). The worm on the right shows a decrease in activity when they are exposed to alcohol, which is one of the two ways the researchers modified worm activity in this study. Video taken from the original article.

The answer to the first question should be familiar to many humans. To make the worms less active, they were put into a solution containing water and a small amount of ethanol, the same type of alcohol found in beer, wine, and spirits. Once the worms were nice and drunk, the researchers noticed that they squirmed about more slowly, as shown in Figure 1. Thankfully, when the ethanol was removed, the worms returned to their previous level of activity! To make sure the alcohol wasn’t doing anything funny to the worms, they found a second way to reduce the activity — by reducing the temperature of the worm solution. Colder temperatures made for more chilled out worms, no pun intended.

Figure 2. This movie shows the functioning of the rheometer. The worms are placed inside a chamber between two plates. The top plate rotates with respect to the bottom plate, and the response of the material is measured. Video taken from the original article.

The researchers used a device called a parallel-plate rheometer to understand the shear thinning behavior of this living polymer system. As seen in Figure 2, a parallel-plate rheometer sandwiches a sample in between two flat plates and viscosity is measured by determining how much force is necessary to rotate the top plate, effectively pushing the material by twisting its surface. The viscosity of the worm mixtures was first determined at three different temperatures, and for worms drunk on ethanol. The results were surprising! The rheological behaviour of the low-activity worm mixtures matched with theories of polymer shear thinning quite well. It seems the worms have the same alignment properties as passive polymer solutions under shear!

So what happens when the worms are sober, more active, and wriggling around? They saw that the required twisting rate needed to thin the mixture decreased. In this case, the worm activity allowed for easier and quicker rearrangement while the mixture was pulled apart by the rheometer’s twisting motion. One can imagine that instead of needing to pull all the worms to the point of alignment, it may have been enough to nudge them in that direction and their wriggling did the rest. We can now imagine that the same thing might be true for non-living polymers: if a polymer material with shear thinning behavior is given an extra source of activity, then its thinning behavior may become more significant.

The lesson to be learned here is partly about worms, polymers, and the adverse effects of ethanol, but really this experiment is a testament to the power and generality of physical descriptions. This study teaches us about the possible behavior of an active polymer system with processes that are relevant on the scale of a few micrometers, by studying real life worms that you can see with the naked eye! In general, it is usually possible to find analog systems that have the desired properties for your study, but which are easier to manipulate. Physics then gives you the bridge between the system of interest and your simpler analog, allowing you to harness the power of interdisciplinary science to ask questions previously unanswerable.

Featured image for the article is taken from the original article.

Original paper: Structural predictor for nonlinear sheared dynamics in simple glass-forming liquids

We’ve all been there. We try pouring ketchup onto our fries from the bottle, but it doesn’t come out. So we tap the back of the bottle a few times, and suddenly, the ketchup rushes out and your entire meal is covered with it. Why does the ketchup exhibit such behavior?

This behavior is called shear thinning, and only some special fluids exhibit it. For fluids, such as water and alcohol (these are called “classical” or “Newtonian” fluids) viscosity only depends on temperature. Therefore, if the temperature doesn’t change, the viscosity remains constant (see the red curve in Figure 1). However, in non-Newtonian fluids, viscosity depends on another variable called the shear stress. Shear stress is the stress felt by materials when they undergo deformation caused by slip or slide. In shear-thinning fluids, which are a type of non-Newtonian fluids, the viscosity decreases when the shear stress increases (see the blue curve in Figure 1). Ketchup, with other suspension fluids such as blood and nail polish, falls into this category of shear-thinning fluids. So, by tapping the ketchup bottle, we apply shear stress to the ketchup inside, causing the viscosity to drop and making the ketchup flow out of the bottle. But, even though this phenomenon has been on scientists’ radar for a long time, the microscopic mechanism for shear thinning is still unknown for certain fluids.

**Figure 1.** Shear stress vs. viscosity of Newtonian and shear-thinning fluids.

Another type of fluid that exhibits shear-thinning behavior is the “supercooled” liquids. As shown in Figure 2, when a liquid – any liquid – is rapidly cooled below its freezing point, instead of crystallizing and solidifying (like what we typically see when water freezes in an ice-cube tray), it forms a supercooled liquid. When the temperature of this highly viscous liquids drops even further below its glass-forming temperature, it turns into a disordered glass-like phase [1]. That is why supercooled liquids are also called glass-forming liquids.

**Figure 2.** The relationship between the volume of liquid and supercooled liquid. *T_f* and *T_g* indicate freezing point and glass-forming temperature, respectively.

To understand the flow behavior of supercooled liquids, Trond Ingebrigtsen and Hajime Tanaka of the Institute of Industrial Science at the University of Tokyo ran molecular dynamics simulations. Molecular dynamics simulation is a computational method for studying the interactions of atoms or molecules. From the simulations, Ingebrigtsen and Tanaka were able to confirm what other scientists had previously suspected: shear thinning is linked to the increase in structural disorder of the liquid molecules (as illustrated in Figure 3(a) and 3(b)). To be more specific, it is linked to the structural disorder of molecules in the flow direction.

As a model for supercooled liquids, the authors chose to simulate a colloidal system, where molecules interact in a similar way to realistic fluids. After verifying that the simulates system acts like a supercooled liquid (for example, its viscosity decreases with increasing shear rate), they investigated the origin of shear thinning using this model. The molecular simulation revealed that as the shear rate increases, the molecular structure becomes more disordered. This is illustrated in Figure 3(a) and 3(b). More notably, the structural disorder was more prominent in the direction of the fluid flow compared to the structural disorder measured in any other directions relative to the flow. This can be seen from the black line of Figure 4(a), where the steep decrease of structural order could be observed with increasing shear rate.

Indeed, the structural disorder turned out to be the culprit behind the shear-thinning behavior in supercooled liquids. As shown in Figure 4(b), when the molecular structure becomes more disordered, the viscosity of the liquid decreases, a behavior expected in shear-thinning fluids. To understand this result, let’s picture molecules in the fluid. The shear applied in the direction of the flow would open up more space for molecules to rearrange themselves as the fluid expands, like it is shown in Figure 3(c). This leads to the decreased viscosity and the easier fluid flow.

**Figure 3.** (a) Structurally ordered molecular system. (b) A molecular system with increased disorder. (c) System after shear deformation in the flow direction.

**Figure 4.** (a) Shear rate versus structural order of the supercooled liquid model used in the molecular simulation. The black line represents the flow direction (blue and red each represents other two directions relative to the flow.) (b) Structural order versus viscosity. (Note the log scale on the y-axis.) All figures are adapted from the original paper.

This study sheds light on the previously unknown mechanism of shear thinning in supercooled liquids. Ingebrigtsen and Tanaka, however, insert that the microscopic mechanism for their observation should be further studied to fully understand the shear-thinning behavior. So, next time a disaster happens on your fries, chill out and think that you are just carrying out a super cool non-newtonian experiment!

(This post was updated on March 4th, 2020 to answer a comment that was made on the French translation of this post.)

[1] Technically, glass isn’t a phase, though I used that word for simplicity. Glass is an amorphous solid that has a disordered molecular structure (unlike ice, which has a well-defined crystalline structure). See Figure 3(b) for a visualization of a disordered molecular structure.

Tag: shear thinning

Who needs polymer physics when you can get worms drunk instead?

Featured image for the article is taken from the original article.

The Ketchup Conundrum and Molecular Dynamics: Unraveling the Mystery of Shear Thinning