Friction Dynamics of Hydrogel Substrates with a Fractal Surface: Effects of Thickness

Friction Dynamics of Foams under Nonlinear Motion

Foams are viscoelastic soft materials with complex mechanical properties. Here, we evaluated the friction dynamics of foams between acrylic plates using a sinusoidal motion friction evaluation system and we found some interesting characteristics under accelerated conditions. On a typical solid surface, a symmetrical friction profile, in which static and kinetic frictions are observed, is obtained under reciprocating nonlinear motion. Meanwhile, significant lubricant effects and velocity-dependent friction profiles without static friction were observed in foams. The friction force in foams increased in proportion to the power of velocity, with a power index of <1. These characteristic and dynamic phenomena in foams were observed in this study. They had been caused by the formation of a thick lubricant film and various dissipative modes including surfactant diffusion, viscous dissipation, and wall slip of bubbles. Moreover, the addition of a thickener increased the friction force and the delay time of friction response and improved the foam durability against normal force and shear. These findings are useful for understanding dynamic phenomena in soft materials.

Preparation, Characterization and Evaluation of Organogel-Based Lipstick Formulations: Application in Cosmetics

1,3:2,4-Dibenzylidene-D-sorbitol (DBS) and 12-hydroxystearic acid (12-HSA) are well-known as low-molecular-weight organogelators (LMOGs) capable of gelling an organic liquid phase. Considering their unique chemical and physical properties, we assessed their potential effects in new lipstick formulations by discrimination testing; in vitro measurements of the sun protection factor (SPF); and thermal, mechanical and texture analyzes. DBS and 12-HSA were used to formulate four types of lipsticks: L1 (1% DBS), L2 (10% 12-HSA), L3 (1.5% DBS) and L4 (control, no LMOGs). The lipsticks were tested for sensory perception with an untrained panel of 16 consumers. LMOG formulations exhibited higher UVA protection factor (UVA-PF) and in vitro SPF, particularly in the 12-HSA-based lipstick. Regarding thermal properties, the 12-HSA-based lipstick and those without LMOGs were more heat-amenable compared to thermoresistant DBS-based lipsticks. The results also showed the viscoelastic and thermally reversible properties of LMOGs and their effect of increasing pay-off values. In general, the texture analysis indicated that 12-HSA-based lipstick was significantly harder to bend compared to control, while the other formulations became softer and easier to bend throughout the stability study. This work suggests the potential use of LMOGs as a structuring agent for lipsticks, paving the way towards more photoprotective and sustainable alternatives.

Nonlinear Friction Dynamics of Oil-in-Water and Water-in-Oil Emulsions on Hydrogel Surfaces

In this study, the friction properties of emulsions in an oral environment were investigated to understand the food-texture recognition mechanisms occurring on biological surfaces. Numerous publications have suggested that the friction phenomena depend on friction conditions, such as the surface characteristics, as well as the shape and movement of contact probes. Traditional friction evaluation systems are unsuitable for mimicking the oral environment. Thus, in this study, the friction forces between two fractal agar gel substrates in an emulsion were examined using a sinusoidal motion friction evaluation system that effectively mimics the oral environment. The physical properties of the fractal agar gel, including the elasticity, hydrophilicity, and surface roughness, were analogous to those of the human tongue. Furthermore, the sinusoidal motion imitated the movements of living organisms. Depending on the samples, three friction profiles were observed. For water, the surfactant aqueous solution, and olive oil, the friction profiles of the outward and homeward processes were symmetric (stable pattern). Interestingly, for an oil-in-water (O/W) emulsion, friction behaviors with not only an asymmetric friction profile (unstable pattern I) but also a lubrication phenomenon, which temporarily decreased the friction force (unstable pattern II), were noted. The probability for the appearance of unstable patterns and adhesion force between the gel substrates increased with the oil content of the O/W emulsions. These characteristic friction phenomena were attributed to the strong adhesive force in the emulsion, which was sandwiched between the agar gel substrates. The findings obtained in this study would contribute significantly to understanding the food-texture recognition mechanisms and dynamic phenomena occurring on biological surfaces.