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Viscosity Measurements & Air Liquid Interface

RheoSense
October 16, 2014

Recent papers confirm that the interface between air and protein solutions can lead to major errors when it comes to getting accurate viscosity measurements of protein solutions and model synovial fluids! 

Air interface is the phenomena when it comes to air becoming mixed with measurements causing readings to be impacted. When it comes to viscosity, if air is impacted, often times you will see a greater % in error, higher viscosity results, and just overall inaccurate viscosity measurements that can potentially impact your work down the line.e

Scientific_VileA series of recent scientific reports indicates that the air/protein-solution interface introduces major errors into viscosity measurements. Traditional viscometers and rheometers require an air/solution interface for viscosity measurements. This often results in greater % in error and higher viscosity results in general (check out our webinar where we go over different types of viscosity). The protein molecules are adsorbed at the air interface to minimize overall free energy. Protein molecules rearrange at the interface and form a viscoelastic film, which in turn affects the apparent viscosity of the solution. The film leads to erroneously high viscosity measurements of protein solutions by an order of magnitude.

With RheoSense viscometers powered by VROC technology, all of our chips are enclosed in its own housing. The main reason for this is due to the fact that we understand the potential impact of air interface. With our viscometer solutions, you will be able to avoid this phenomena completely and get accurate, precise measurements.

V. Sharma, et. al.,” Rheology of globular proteins: apparent yield stress, high shear rate viscosity
and interfacial viscoelasticity of bovine serum albumin solutions,” Soft. Matt. , 2011

J. Pathak, et. al.,” Do clustering monoclonal antibody solutions really have a concentration dependence of viscosity?,” Biophys. J., 104, 1 (2013).

Z. Zhang, et. al.,” The role of protein content on the steady and oscillatory shear rheology of model synovial fluids,” Soft Matter, 10, 5965 (2014).

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