Experimental investigation of the mode III fracture of a soft bar
This project investigates the Mode 3 (tearing) fracture behaviour of soft materials, specifically focusing on agar agar gel, a commonly used hydrogel. Soft gels exhibit unique mechanical properties, making them ideal candidates for studying fracture mechanics in biomaterials and soft engineeri...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Final Year Project |
| Language: | English |
| Published: |
Nanyang Technological University
2024
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10356/181690 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Nanyang Technological University |
| Language: | English |
| Summary: | This project investigates the Mode 3 (tearing) fracture behaviour of soft
materials, specifically focusing on agar agar gel, a commonly used hydrogel.
Soft gels exhibit unique mechanical properties, making them ideal candidates
for studying fracture mechanics in biomaterials and soft engineering
applications. The primary objective of this research is to experimentally
investigate the fracture behaviour of agar agar gel under Mode 3 loading, where
the material is subjected to out-of-plane shear forces.
A custom-made experimental setup was developed to induce Mode 3 fractures,
and various tests were conducted to observe crack initiation, propagation, and
failure mechanisms in the gel specimens. Key parameters such as the critical
tearing force were also analysed.
The results provide valuable insights into the fracture mechanics of soft gels,
highlighting their deformation and fracture behaviour under shear stress. These
findings contribute to the broader understanding of soft material fractures, with
potential applications in biomedical engineering, food science, and material
design. |
|---|