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Viscoelastic materials have elements of both of these properties and, as such, exhibit time-dependent strain. Whereas elasticity is usually the result of bond stretching along crystallographic planes in an ordered solid, viscosity is the result of the diffusion of atoms or molecules inside an amorphous material.
The rheologic properties of an OVD directly affect its clinical characteristics. An OVD can be chosen that best matches the requirements for a specific procedure, or part of a procedure, and combinations may be useful. [2] Viscoelasticity is the property of materials that exhibit both viscous and elastic characteristics when undergoing deformation.
A Maxwell material is the most simple model viscoelastic material showing properties of a typical liquid. It shows viscous flow on the long timescale, but additional elastic resistance to fast deformations. [1] It is named for James Clerk Maxwell who proposed the model in 1867.
This implies that a master curve at a given temperature can be used as the reference to predict curves at various temperatures by applying a shift operation. The time-temperature superposition principle of linear viscoelasticity is based on the above observation. [5] Moduli measured using a dynamic viscoelastic modulus analyzer.
A Kelvin–Voigt material, also called a Voigt material, is the most simple model viscoelastic material showing typical rubbery properties. It is purely elastic on long timescales (slow deformation), but shows additional resistance to fast deformation.
A Burgers material is a viscoelastic material having the properties both of elasticity and viscosity. It is named after the Dutch physicist Johannes Martinus Burgers.
This part of the viscous stress, usually called bulk viscosity or volume viscosity, is often important in viscoelastic materials, and is responsible for the attenuation of pressure waves in the medium. Bulk viscosity can be neglected when the material can be regarded as incompressible (for example, when modeling the flow of water in a channel).
Interfacial rheology enables the study of surfactant kinetics, and the viscoelastic properties of the adsorbed interfacial layer correlate well with emulsion and foam stability. Surfactants and surface active polymers used are for stabilising emulsions and foams in food and cosmetic industries.