Reference : Organization versus frustration: low temperature transitions in a gelatine-based gel
Scientific journals : Article
Physical, chemical, mathematical & earth Sciences : Physics
Engineering, computing & technology : Materials science & engineering
http://hdl.handle.net/10993/13488
Organization versus frustration: low temperature transitions in a gelatine-based gel
English
Philipp, Martine [University of Luxembourg > Faculty of Science, Technology and Communication (FSTC) > Physics and Materials Science Research Unit >]
Müller, Ulrich mailto [University of Luxembourg > Faculty of Science, Technology and Communication (FSTC) > Physics and Materials Science Research Unit >]
Sanctuary, Roland mailto [University of Luxembourg > Faculty of Science, Technology and Communication (FSTC) > Physics and Materials Science Research Unit >]
Baller, Jörg mailto [> >]
Krüger, Jan-Kristian [> >]
2008
New Journal of Physics
Institut of Physics
10
093028-093043
Yes (verified by ORBilu)
1367-2630
[en] A commercial physical gel composed of gelatine, water and glycerol shows a sol–gel transition which has been resolved by optical rotation measurements by step-wise heating the gel. This transition is not observable in the longitudinal acoustic mode measured at hypersonic frequencies with Brillouin spectroscopy. Depending on the thermal treatment of the investigated material during the sol–gel transition and within the gel state, Brillouin spectroscopy reflects tremendously different hypersonic dynamics. These distinct dynamics are responsible for the formation of different glassy states at low temperatures including that of a glass-ceramic. The large variety of super-cooled and glassy states is attributed to distinct distributions of the gel's constituents within the samples. Surprisingly, the same gel state can be produced either by annealing the gel over months or by the non-equilibrium effect of thermo-diffusion (Soret effect) in the course of some minutes.
http://hdl.handle.net/10993/13488
10.1088/1367-2630/10/9/093028

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