Magnetodielectric and Rheological Effects in Magnetorheological Suspensions Based on Lard, Gelatin and Carbonyl Iron Microparticles
Abstract
:1. Introduction
2. Preparation of MRSs
2.1. Materials
- Lard, produced by Elit (Alba Iulia, Romania), supplied through commercial stores.
- Animal gelatin, from Dr. Oetker SRL (Curtea de Arges, Romania), supplied through grocery stores. The gelatin is in the form of white granules (GP) with equivalent diameters less than or equal to 1 mm as shown in Figure 1a.
- CI microparticles, are produced by Sigma-Aldrich (St. Louis, MO, USA). Their sizes are between 4.5 m and 5.4 m.
2.2. Method
- The volume of lard, of CI microparticles, and of GP are measured. The corresponding values are listed in Table 2.
- In a Berzelius beaker, the volumes and corresponding to from Table 2 are introduced. The components, consisting of lard and CI microparticles, are mixed while heating (approximately at 250 °C) for about five minutes. The mixing continues until the liquid mixture reaches ambient temperature (approximately 27 °C). At the end of this stage, a dark-colored mixture, hereafter referred to as suspension, is obtained.
- Volumes of 3.2 of lard and 0.4 of GP are measured and introduced into a Berzelius beaker. In a second Berzelius beaker, are introduced 2.8 of lard and 0.8 of GP. The mixtures in the Berzelius beakers are homogenized by turn at a temperature of approximately 250 °C for about five minutes, after which the mixing continues until the liquid mixtures reach ambient temperature (approximately 27 °C). A film of the prepared mixture is deposited on a glass slide. The resulting image is shown in Figure 1b. It can be observed from this figure that the formed microparticles have micrometric dimensions with an average diameter of 6.94 ± 0.55 m (see Appendix A for details) and have a spherical shape.
- In the Berzelius beaker with 3.2 of lard and 0.4 of GP, are introduced 0.4 of CI microparticles, and the mixture is heated to approximately 150 °C for about five minutes. At the end of this period, the mixture is further homogenized until it reaches ambient temperature. At the end of this stage, the suspension is formed.
- In the Berzelius beaker with 2.8 of lard and 0.8 of GP, 0.4 of CI microparticles are introduced, and the mixture is heated to approximately 150 °C for about five minutes. At the end of this period, the mixture further homogenizes until it reaches ambient temperature. At the end of this stage, the suspension is formed.
3. Fabrication of PECs
3.1. Materials for PECs
- Laminated board (LB) based on epoxy resin, reinforced with fiberglass, with one side plated with copper, has a thickness of 0.35 m. The LB is obtained from HobbyMarket (Bucuresti, Romania) and is delivered in dimensions of 210 mm × 100 mm × 1.5 mm.
- Non-slip rubber pad (RP), type CAR-BOY (made in Japan) and supplied by Hornbach (Timisoara, Romania). The RP pad has a diameter of 40 mm and a thickness of 2 mm.
- Surgical adhesive tape Durapore (ST), manufactured by 3M EMEA GmbH (Langenthal, Switzerland), and supplied through Help Net (Bucuresti, Romania). The tape is 5 cm wide and 9 m long.
3.2. Method for Obtaining PECs
- LB is cut into six pieces. Each piece has dimensions of 30 mm × 30 mm × 1.5 mm.
- Three rings with an inner diameter of 20 mm are cut from the RP pad.
- On top of the MC filled with MRS (Figure 2b), the copper-coated side of the LB is fixed by pressing. The assembly thus realized is consolidated with ST tape. At the end of this stage, three capacitors denoted by , , and are obtained, as shown in Figure 3 (see details in Figure A2 in Appendix B).
4. Measurements of Electrical Properties
5. Theoretical Background
6. Results
6.1. Stability of PECs with Lard, GP and Respectively CI Microparticles
6.2. Electrical Properties of PECs
6.3. Theoretical Models and Fitting Procedures for Capacitance Data
6.4. Rheological Properties of MRSs and Relative Dielectric Permittivity
6.5. Magnetodielectric Effects in MRSs
7. Discussion
8. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Appendix A. Size Distribution of GPs
Appendix B. PECs with Lard, CP and GP Microparticles
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(g/) | (×) | D () | ||
---|---|---|---|---|
Lard | 0.8845 | 25.1483 | 8.09291 | 3.21807 |
GP | 0.9200 | 22.9860 | 5.091925 | 2.21523 |
CI | 7.8600 | 39.339 | 2.515722 | 0.63949 |
() | () | () | (vol.%) | (vol.%) | (vol.%) | |
---|---|---|---|---|---|---|
3.6 | 0.4 | 0.0 | 90 | 10 | 0 | |
3.2 | 0.4 | 0.4 | 80 | 10 | 10 | |
2.8 | 0.4 | 0.8 | 70 | 10 | 20 |
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Bunoiu, O.M.; Bica, I.; Anitas, E.M.; Chirigiu, L.M.E. Magnetodielectric and Rheological Effects in Magnetorheological Suspensions Based on Lard, Gelatin and Carbonyl Iron Microparticles. Materials 2024, 17, 3941. https://doi.org/10.3390/ma17163941
Bunoiu OM, Bica I, Anitas EM, Chirigiu LME. Magnetodielectric and Rheological Effects in Magnetorheological Suspensions Based on Lard, Gelatin and Carbonyl Iron Microparticles. Materials. 2024; 17(16):3941. https://doi.org/10.3390/ma17163941
Chicago/Turabian StyleBunoiu, Octavian Madalin, Ioan Bica, Eugen Mircea Anitas, and Larisa Marina Elisabeth Chirigiu. 2024. "Magnetodielectric and Rheological Effects in Magnetorheological Suspensions Based on Lard, Gelatin and Carbonyl Iron Microparticles" Materials 17, no. 16: 3941. https://doi.org/10.3390/ma17163941