title: Effect of solvent transfer in agar gels on stress relaxation under large deformation.
abstract: We measured stress relaxation, volume of exuded water, and spatial distribution of stress in agar gels under large deformation. Gels with smaller sample size and lower concentration exuded water faster and had shorter stress relaxation time. Gels with the storage time of 3 days exuded more water and had shorter stress relaxation time than gels with the storage time of 1 day, and this tendency was remarkable for low-concentration gels. Examination of the spatial distribution of stress in a cylindrical gel under large deformation showed that the outer part of the gel had smaller stress than the inner part at an early stage, and the area with small stress gradually extended into the inner part. This result indicates that the inhomogeneity of water content caused by water exudation from the gel surface induces the stress distribution in the gel.
authors.affiliation: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan. Electronic address: matsukaw@kaiyodai.ac.jp.
authors.forename: Shingo
authors.initials: S
authors.lastname: Matsukawa
authors.affiliation: Department of Chemistry, East China Normal University, No.500, Dongchuan Road, Shanghai 200241, PR China.
authors.forename: Yichun
authors.initials: Y
authors.lastname: Ding
authors.affiliation: Department of Chemistry, East China Normal University, No.500, Dongchuan Road, Shanghai 200241, PR China.
authors.forename: Qiuhua
authors.initials: Q
authors.lastname: Zhao
authors.affiliation: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
authors.forename: Akiko
authors.initials: A
authors.lastname: Mogi
authors.affiliation: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
authors.forename: Yuri
authors.initials: Y
authors.lastname: Tashiro
authors.affiliation: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
authors.forename: Hiroo
authors.initials: H
authors.lastname: Ogawa
mesh_terms: D000362:Agar / Q000737:chemistry*; D019245:Compressive Strength; D004548:Elasticity; D005782:Gels; D012212:Rheology; D012997:Solvents / Q000737:chemistry; D013314:Stress, Mechanical; D014783:Viscosity; D014867:Water / Q000737:chemistry*
chemical_list: D005782:Gels; D012997:Solvents; D014867:Water; D000362:Agar
keywords: Agar; Hydrogel; Large deformation; Spatial distribution; Stress relaxation; Water transfer