ER Effect in a Suspension Composed of Starch Particles and Liquid Crystal

作者：Negita Keishi^*; Inamasu Yoshiki

来源：Nihon Reoroji Gakkaishi, 2010, 38(2): 87-92.

DOI：10.1678/rheology.38.87

• Electrorheological effect
• Starch/5CB suspension
• Liquid crystal 5CB
• Dielectric properties
• Enhancement of ER effect

ER effects were studied in a suspension composed of starch particles and 5CB (4-n-pentyl-4'-cyanobiphenyl) having liquid crystalline nematic phase. To investigate the effects of dispersant 5CB, ER effects of starch/silicone oil and starch/5CB suspensions were explored, finding that the ER effect in starch/5CB suspension is about 3.5 times lamer than that of starch/silicone oil suspension. It was also clarified that the magnitude of the ER effect is hardly affected by the difference in the phase, nematic or isotropic phase, of the dispersant 5CB, suggesting that the enhancement of the ER effect is not due to the orientational order of the liquid crystal but to the larger value of the dielectric constant of 5CB. In addition, dielectric properties were measured to make clear the relationships between the relaxation time of the polarization and the magnitude of the ER effect in these suspensions.

• 出版日期2010