The microscopic morphology of the printed powders and the samples was characterized by scanning electron microscopy (SEM, GeminiSEM 500, ZEISS). The magnetic hysteresis loop of materials was measured by using a Hysteresis Measurement of Soft and Hard Magnetic materials (HyMDC Metis, Leuven, Belgium). The uniaxial tension, bending, and compression test were conducted by a dynamic mechanical analyzer (DMA, ElectroForce 3200, TA Instruments, USA) and a commercial rheometer (Physical MCR 301, Anton Paar Co., Austria). The magnetic field was measured by a Tesla meter (HT20, Shanghai Hengtong Magnetic Technology Co., Ltd., China). Furthermore, the 3D printing process was completed by using a home‐built 3D printer.
Physical mcr 301
Manufactured by Anton Paar
Sourced in Austria, Germany
The Physical MCR 301 is a rheometer designed for the measurement and analysis of the rheological properties of materials. It provides precise control and measurement of shear stress, shear rate, and viscosity over a wide range of test conditions.
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9 protocols using physical mcr 301
1
Comprehensive Characterization of 3D Printed Powders
2
Rheology measurement of viscous solutions
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A Rheometer Physical MCR 301 (Anton Paar, Austria), equipped with a flat plate (PP50 Ti: diameter Φ = 50 mm; 1 mm gap), was used to measure the change of the apparent viscosity of solutions with the shear rate according to Lan et al. [8 (link)]. In brief, 2.3 mL samples were loaded onto the platform of the rheometer and equilibrated for 1 min at 25 °C. Set the shear rate of 0.1 to 100 s−1.
The flow behavior of the solutions was described by using the power-law model as follow [24 (link)].
where τ was the shear stress (Pa); K was the consistency index (Pa s); was the shear rate (s−1); n was the flow behavior index (dimensionless) which reflected the difference between the fluid and the Newtonian model.
The flow behavior of the solutions was described by using the power-law model as follow [24 (link)].
where τ was the shear stress (Pa); K was the consistency index (Pa s); was the shear rate (s−1); n was the flow behavior index (dimensionless) which reflected the difference between the fluid and the Newtonian model.
3
Rheological Properties of LS and LS-GMS Pastes
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The rheological properties of the LS and LS-GMS pastes were assessed using a rotational rheometer (Physical MCR 301; Anton Paar, Co., Ltd., Stuttgart, Germany) with a parallel plate sensor (60 mm diameter, 1 mm gap). The temperature was maintained at 25 °C during these rheological measurements.
4
Measuring Oil Viscosity with Rheometer
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Oil viscosity of each sample was measured using a Physical MCR301 rheometer (Anton Paar, Graz, Austria) with a parallel-plate (radius = 25 mm) geometry. The gap between the plates was 1.0 mm and the measurement was applied at 25 °C. Data were obtained using the shear rate from 0.1 to 1000 s−1. Each measurement was performed in quintuplicate to obtain an average value.
5
Rheological Characterization of Inks
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The rheological properties of the inks were measured by a rotational rheometer (Physical MCR 301, Anton Paar, Austria). Before each test, the inks were kept isothermally at 25 °C for 5 min. During the viscometry measurements, the shear rate was swept from 0.01 s−1 to 100 s−1. During the oscillatory measurements, shear stress was swept from 1 Pa to 1000 Pa at 1 Hz.
6
Characterization of Silver Nanoparticles and Hydrogels
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The SEM images were taken with a secondary-electron scanning electron microscope (EVO18, ZEISS), and the samples were subjected to supercritical drying and coated with a gold film for 120 s beforehand. The optical microscopy images were obtained using an inverted microscope (DMI 3000B, Leica). The thickness and roughness of the Ag NPs layer were measured by a commercial Atomic Force Microscope (MFP-3D Origin, Asylum Research). The mechanical property (Young’s modulus (E0)) of hydrogels with different components were measured by a Micromechanical Testing System (FemtoTools, FT-MTA02). The rheological properties of the hydrogels were measured by a rotational rheometer (Physical MCR 301, Anton Paar, Austria).
7
Evaluating Soy Yogurt's Water Holding and Texture
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The water holding capacity (WHC) evaluation of soy yogurt: The WHC of soy yogurt was measured according the method of Wang, Jin, Su, Lu, and Guo (2019) (link). The mass of empty centrifuge tube (50 mL) was recorded as W1. The soy yogurt (10 mL) was placed into the above centrifuge tube and the mass was recorded as W2, and the × sample in centrifuge tube was centrifuged at 6000 ×g and 25 °C for 10 min. The supernatant was removed and the mass was recorded as W3. The WHC was calculated according the equation as follows:
Texture evaluation of soy yogurt: Soy yogurt was cut to a columned sample of 10 mm height (Φ20 mm). The TPA was carried out at 25 °C with Texture Analyzer (TA. HD plus, Stable Micro Systems, UK) equipped with a 6 mm cylindrical probe. The speed before and after the test was 1.0 mm/s, the test distance was 50%, the relaxation time was 5 s, the trigger force was 5 N, and the trigger mode was automatic.
A rheometer (Physical MCR 301, Anton Paar, Austria) was used to determine the apparent viscosity of soy yogurt. The program temperature was set at 37 °C. Twenty milliliters of soymilk (with each stain, 7% sucrose, 0.8% gelatin) was added into the rheometer for time scanning. The storage modulus (G′) and loss modulus (G″) was conducted at the frequency sweep over the 0.1–100 Hz range. The loss factor (tan δ) was calculated.
Texture evaluation of soy yogurt: Soy yogurt was cut to a columned sample of 10 mm height (Φ20 mm). The TPA was carried out at 25 °C with Texture Analyzer (TA. HD plus, Stable Micro Systems, UK) equipped with a 6 mm cylindrical probe. The speed before and after the test was 1.0 mm/s, the test distance was 50%, the relaxation time was 5 s, the trigger force was 5 N, and the trigger mode was automatic.
A rheometer (Physical MCR 301, Anton Paar, Austria) was used to determine the apparent viscosity of soy yogurt. The program temperature was set at 37 °C. Twenty milliliters of soymilk (with each stain, 7% sucrose, 0.8% gelatin) was added into the rheometer for time scanning. The storage modulus (G′) and loss modulus (G″) was conducted at the frequency sweep over the 0.1–100 Hz range. The loss factor (tan δ) was calculated.
8
Coconut Milk Rheological Properties
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The rheological properties of the coconut milk were assessed using a rotational rheometer (Physical MCR 301; Anton Paar, Co., Ltd., Stuttgart, Germany) with a parallel plate sensor (60 mm diameter, 1 mm gap). The temperature was maintained at 25 °C during these rheological measurements.
9
Rheological Properties of Poly(amino acid) SAPs
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The storage modulus (G´) and loss modulus (G´´) of the poly (amino acid) SAPs were measured using an Anton Paar instrument (Physical MCR 301, Germany) equipped with a standard rotor (diameter 20 mm). The moduli were read under the strain sweep mode, the fixed frequency was 1 Hz, the strain was increased from 0.001 to 100%, and the moduli of the SAPs were determined. Subsequently, the moduli were read under the angular frequency sweep mode at a constant shear strain of 0.1%, and the angular frequency was increased from 1 to 100 rad/s.
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