{"id":1142,"date":"2017-05-14T23:07:43","date_gmt":"2017-05-14T14:07:43","guid":{"rendered":"http:\/\/rheology.jp\/nagoya\/?p=1142"},"modified":"2017-09-17T17:18:19","modified_gmt":"2017-09-17T08:18:19","slug":"shear-thinning-of-chocolate","status":"publish","type":"post","link":"https:\/\/rheology.jp\/nagoya\/2017\/05\/shear-thinning-of-chocolate\/","title":{"rendered":"Shear thinning of chocolate (?)"},"content":{"rendered":"<p><a href=\"http:\/\/www.azom.com\/article.aspx?ArticleID=13829\">This article<\/a> reports  shear thinning data of a chocolate melt.  <a href=\"http:\/\/www.scielo.br\/pdf\/cta\/v30n4\/v30n4a02.pdf\">This article<\/a> is a nice review for the rheology of chocolates and it mentions that melting chocolates exhibit plastic behaviors with yield stress. <a href=\"https:\/\/chem-is-you.blogspot.jp\/2013\/02\/the-chemistry-of-chocolate.html\">This page<\/a> is also nice to present the physics and chemistry of chocolate, and it schematically shows the flow curve of chocolates with yielding.<\/p>\n<p>So my question is that chocolates are shear thinning liquids (pseudo-plastic), or plastic?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This article reports s [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1144,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/rheology.jp\/nagoya\/wp-content\/uploads\/2017\/05\/87b38be7b858bfc7bef8584420e1ae21_s.jpg?fit=640%2C480&ssl=1","_links":{"self":[{"href":"https:\/\/rheology.jp\/nagoya\/wp-json\/wp\/v2\/posts\/1142"}],"collection":[{"href":"https:\/\/rheology.jp\/nagoya\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rheology.jp\/nagoya\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rheology.jp\/nagoya\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rheology.jp\/nagoya\/wp-json\/wp\/v2\/comments?post=1142"}],"version-history":[{"count":4,"href":"https:\/\/rheology.jp\/nagoya\/wp-json\/wp\/v2\/posts\/1142\/revisions"}],"predecessor-version":[{"id":1523,"href":"https:\/\/rheology.jp\/nagoya\/wp-json\/wp\/v2\/posts\/1142\/revisions\/1523"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rheology.jp\/nagoya\/wp-json\/wp\/v2\/media\/1144"}],"wp:attachment":[{"href":"https:\/\/rheology.jp\/nagoya\/wp-json\/wp\/v2\/media?parent=1142"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rheology.jp\/nagoya\/wp-json\/wp\/v2\/categories?post=1142"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rheology.jp\/nagoya\/wp-json\/wp\/v2\/tags?post=1142"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}