Sedimentation in bidisperse and polydisperse colloids.
We introduce a simple force and flux balance model for sedimentation and creaming in high volume fraction, polydisperse colloidal suspensions. The model is set alongside monodisperse and bidisperse sedimentation data for latex spheres, and we suggest that the broadening of the larger species sedimentation profile observed in the bidisperse case is linked to the particle pressure gradient arising from the smaller species. The model gives a satisfactory qualitative description of real emulsion creaming data, but implies either that the effective droplet radius is larger than the measured droplet radius, or that the effective background viscosity is reduced. Increasing the particle pressure gradient results in interface broadening at short times. We propose that the smallest emulsion droplets contribute to this broadening.
Watson
Andrew D
AD
Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK. andrew.watson@bbsrc.ac.uk
Barker
Gary C
GC
Robins
Margaret M
MM