World of Rheology – Everything Flows, But What is Behind it All?

Rheology is the science of the flow and deformation behavior of all kinds of materials. The new knowledge and information platform “World of Rheology” by Anton Paar is exclusively focused on this topic. Besides a comprehensive rheology glossary, videos and eLearning courses are available to explain the basics of rheology in a simple and understandable way. The “World of Rheology” also provides quick answers to questions like “How do I perform rheological measurements on materials like chocolate, wall paints, hair gel, etc. and for what purpose?”

Rheological effects are all around us. However, most of us do not know very much about a material’s flow and deformation behavior. Whenever materials flow, change or move, this has to do with rheology. The “World of Rheology” provides insights into this fascinating world and makes this knowledge accessible for those who are interested in the form of eLearning courses, videos, detailed explanations and a glossary. Furthermore, seminars, trainings and webinars are offered that can be attended online or directly at the corresponding Anton Paar subsidiary.

Rheology as a science is one thing, but how are the resulting findings useful? In the “World of Rheology” the possibilities and advantages of investigating and determining materials’ rheological properties are also illustrated. Different materials, from liquid to solid, can be measured with a rheometer. The results are especially useful for research and development and also for the quality control of various products. For industries which deal with the production or processing of polymers, food, paints, coatings, cosmetics, pharmaceuticals, petrochemicals, adhesives and sealants, etc. a rheometer is of great benefit.

Chocolate, for example, has to have certain rheological properties in order to meet the producers’ as well as the consumers’ needs. While the raw material has to flow smoothly during production, the finished product should only melt in the mouth and not at room temperature. Furthermore, the way chocolate sticks to the tongue and palate greatly affects the consumer’s experience of mouthfeel and taste. In this case it makes sense to determine rheological properties like viscosity and yield point with a rheometer. Details of these and many other investigations involving fluids and deformable materials from diverse industries can also be found in the “World of Rheology”. As the content is being constantly expanded, it is worth taking a look at the “World of Rheology” at regular intervals.