Sticky colloidal particles aggregate. When conditions are right, they can form a stringy, space-spanning structure – a ‘gel’ – which behaves in many ways like a solid even though the sample may contain more than 90% liquid. Many personal care products and foods (e.g. yoghurt) are such gels. Recent theoretical advances have suggested that gels can form through a variety of ‘kinetic pathways’, the precise one being chosen being sensitively ‘tuneable’ by varying external conditions. Using a combination of experimental techniques, including microscopy and mechanical measurements, you will test these theoretical ideas in a very well characterized ‘model colloid’ developed in Edinburgh (and now adopted by many groups worldwide). There may be opportunities to work with various industrial partners.
- Professor Wilson Poon (School of Physics & Astronomy, University of Edinburgh)
The project supervisor welcomes informal enquiries about this project.
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The links below summarise our research in the area(s) relevant to this project:
- Find out more about Soft Matter Physics.
- Find out more about the Institute for Condensed Matter and Complex Systems.
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- View and complete the application form (on the main University website).
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