Rheology
Rheology is the science of flow and deformation of materials. The rheological properties e.g. viscosity, are of pivotal importance in the manufacturing or processing of many materials including inks, foodstuffs, oils, slurries, gels and in determining the consistency of a final product. For example, the perception of the texture of foods arises from the interaction between the rheology of the food product and movement in the mouth – a final product must not be too thin, or too thick, in order to satisfy the consumer.
The rheological properties of biological materials such as human blood are of great significance. Differences in blood rheology can signify the onset of cardiovascular disease states. At the Centre for Nanohealth we have specific interests biomedical applications of rheology including its potential use as a tool for disease screening and therapeutic monitoring. We house state-of-the-art rheometrical equipment including two ARES-G2 controlled strain rheometers (TA instruments, UK) and four AR-G2 controlled stress rheometers (TA instruments, UK).
Furthermore we have successful collaborations, which have led to funded research projects, with several local SME’s working in the biomedical sector. The combination of CNH (in Vitro) and BRU (Hospital based) facilities enables companies to access the best equipment and expertise in Rheology research.