Role of Bound Water on the Viscosity of Nanometric Alumina Suspensions

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Rheological properties of aqueous nanometric alumina suspensions with fructose as dispersant were investigated. Differential scanning calorimetry and thermogravimetry indicated that a significant fraction of the water is immobilized by the nanometric particles in the suspension. This in turn increased the viscosity of the suspensions. It was also shown that the addition of monosaccharides, fructose in particular, reduced the viscosity of the suspensions dramatically. Nuclear magnetic resonance experiments indicated that a monolayer of fructose was adsorbed on the particle surfaces. The reduction in viscosity could be attributed to release of water imposed by fructose adsorption on the alumina particles present.

Document Type: Research Article


Affiliations: Department of Materials Science and Engineering and Ames Laboratory, Iowa State University, Ames, Iowa 50011

Publication date: June 1, 2005

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