Rheology in the context of "Crystal mush"

A spinneret is a device used to extrude a polymer solution or polymer melt to form fibers. Streams of viscous polymer exit via the spinneret into air or liquid leading to a phase inversion which allows the polymer to solidify. The individual polymer chains tend to align in the fiber because of viscous flow. This airstream liquid-to-fiber formation process is similar to the production process for cotton candy. The fiber production process is generally referred to as "spinning". Depending on the type of spinneret used, either solid or hollow fibers can be formed.Spinnerets are also used for electrospinning and electrospraying applications. They are sometimes called coaxial needles, or coaxial emitters.

Spinnerets are usually made of metals with melting points too low to withstand the heating processes employed in industrial metallurgy, and thus are generally not used to form metallic fibers.

The teapot effect, also known as dribbling, is a fluid dynamics phenomenon that occurs when a liquid being poured from a container runs down the spout or the body of the vessel instead of flowing out in an arc.

Markus Reiner coined the term "teapot effect" in 1956 to describe the tendency of liquid to dribble down the side of a vessel while pouring. Reiner received his PhD at TU Wien in 1913 and made significant contributions to the development of the study of flow behavior known as rheology. Reiner believed the teapot effect could be explained by Bernoulli's principle, which states that an increase in the speed of a fluid is always accompanied by a decrease in its pressure. When tea is poured from a teapot, the liquid's speed increases as it flows through the narrowing spout. This decrease in pressure was what Reiner thought to cause the liquid to dribble down the side of the pot.However, a 2021 study found the primary cause of the phenomenon to be an interaction of inertia and capillary forces. The study found that the smaller the angle between the container wall and the liquid surface, the more the teapot effect is slowed down.

Particle agglomeration refers to the formation of assemblages in a suspension and represents a mechanism leading to the functional destabilization of colloidal systems. During this process, particles dispersed in the liquid phase stick to each other, and spontaneously form irregular particle assemblages, flocs, or agglomerates. This phenomenon is also referred to as coagulation or flocculation and such a suspension is also called unstable. Particle agglomeration can be induced by adding salts or other chemicals referred to as coagulant or flocculant.

Particle agglomeration can be a reversible or irreversible process. Particle agglomerates defined as "hard agglomerates" are more difficult to redisperse to the initial single particles. In the course of agglomeration, the agglomerates will grow in size, and as a consequence they may settle to the bottom of the container, which is referred to as sedimentation. Alternatively, a colloidal gel may form in concentrated suspensions which changes its rheological properties. The reverse process whereby particle agglomerates are re-dispersed as individual particles, referred to as peptization, hardly occurs spontaneously, but may occur under stirring or shear.

Hemorheology, also spelled haemorheology (haemo from Greek 'αἷμα, haima 'blood'; and rheology, from Greek ῥέω rhéō, 'flow' and -λoγία, -logia 'study of'), or blood rheology, is the study of flow properties of blood and its elements of plasma and cells. Proper tissue perfusion can occur only when blood's rheological properties are within certain levels. Alterations of these properties play significant roles in disease processes. Blood viscosity is determined by plasma viscosity, hematocrit (volume fraction of red blood cell, which constitute 99.9% of the cellular elements) and mechanical properties of red blood cells. Red blood cells have unique mechanical behavior, which can be discussed under the terms erythrocyte deformability and erythrocyte aggregation. Because of that, blood behaves as a non-Newtonian fluid. As such, the viscosity of blood varies with shear rate. Blood becomes less viscous at high shear rates like those experienced with increased flow such as during exercise or in peak-systole. Therefore, blood is a shear-thinning fluid. Contrarily, blood viscosity increases when shear rate goes down with increased vessel diameters or with low flow, such as downstream from an obstruction or in diastole. Blood viscosity also increases with increases in red cell aggregability.

A proppant is a solid material, typically sand, treated sand or man-made ceramic materials, designed to keep an induced hydraulic fracture open, during or following a fracturing treatment, most commonly for unconventional reservoirs. It is added to a fracking fluid which may vary in composition depending on the type of fracturing used, and can be gel, foam or slickwater-based. In addition, there may be unconventional fracking fluids. Fluids make tradeoffs in such material properties as viscosity, where more viscous fluids can carry more concentrated proppant; the energy or pressure demands to maintain a certain flux pump rate (flow velocity) that will conduct the proppant appropriately; pH, various rheological factors, among others. In addition, fluids may be used in low-volume well stimulation of high-permeability sandstone wells (20 to 80 thousand US gallons (76 to 303 kl) per well) to the high-volume operations such as shale gas and tight gas that use millions of gallons of water per well.

Conventional wisdom has often vacillated about the relative superiority of gel, foam and slickwater fluids with respect to each other, which is in turn related to proppant choice. For example, Zuber, Kuskraa and Sawyer (1988) found that gel-based fluids seemed to achieve the best results for coalbed methane operations, but as of 2012, slickwater treatments are more popular.

Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. The consistency, degree of fluidity, and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture. The acceptability of food products to the consumer is often determined by food texture, such as how spreadable and creamy a food product is. Food rheology is important in quality control during food manufacture and processing. Food rheology terms have been noted since ancient times. In ancient Egypt, bakers judged the consistency of dough by rolling it in their hands.