4.7 Article

Surface chemistry and rheology of Laponite dispersions - Zeta potential, yield stress, ageing, fractal dimension and pyrophosphate

期刊

APPLIED CLAY SCIENCE
卷 107, 期 -, 页码 36-45

出版社

ELSEVIER
DOI: 10.1016/j.clay.2015.01.033

关键词

Ageing; Surface chemical equilibrium state; Yield stress; Pyrophosphate; Zeta potential

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The ageing behaviour of Laponite gels at the phase boundary of attractive gel and flocculated state (ionic strength similar to 0.01 M 1:1 electrolyte) was investigated due to a lack of study in this region. Zeta potential and yield stress measurement revealed that freshly prepared Laponite dispersion took time to reach the surface chemical equilibrium (SCE) state. The higher the ionic strength, the shorter was the time needed. This well-defined structural state was employed at the commencement of ageing study. The ageing behaviour was characterised by a rapidly increasing yield stress region followed by a gradually increasing region and then by a plateau region. Both the initial and fully aged yield stress of Laponite gels increased with ionic strength and solid loading. Both the Leong and the two-parameter logarithmic time models described the ageing behaviour quite well. The relationship between the yield stress at the SCE state and at the fully recovered or rejuvenated state, and volume fraction obeyed a power law model. The fractal dimension of the two states was the same 2.0. This study also investigated the yield stress-pH behaviour of Laponite gel with and without pyrophosphate additive. Pure Laponite dispersion displayed a maximum yield stress at high pH. A drop in yield stress occurred at low pH region and eventually approaching zero yield stress. A totally opposite trend was observed with pyrophosphate additive. No yield stress was detected at high pH region and a maximum yield stress was located at pH 5 followed by a drop in yield stress until pH 2. This drop in the yield stress regardless of the presence of pyrophosphate, was due to the particle agglomeration promoted by low pH. (C) 2015 Elsevier B.V. All rights reserved.

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