Squeeze lubrication

The lubrication of leadscrews is similar in essence to that of slideways, but in some instances may be more critical. This is especially so when pre-load is applied to eliminate play and improve machining accuracy, since it tends to squeeze out the lubricant. Leadscrews and slideways often utilize the same lubricants. If the screw is to operate under high unit stresses - due to pre-load or actual working loads - extreme-pressure oil should be used. 

G., Squeeze Film Lubrication of a Short Porous Journal Bear- [38]... 

When the water film is squeezed out, the thick water layer is removed and the surfaces are separated by lubricant film of only molecular dimensions. Under these conditions, which are referred to as BL conditions, the very thin film of water is bonded to the substrate by very strong molecular adhesion forces and it has obviously lost its bulk fluid properties. The bulk viscosity of the water plays little or no part in the frictional behavior, which is influenced by the nature of the underlying surface. By comparing with the friction force of an elastomer sliding on a rigid surface in a dry state, Moore was able to conclude that for an elastomer sliding on a rigid surface under BL conditions, one can expect ... 

Hydropolymer gel has been considered as a possible candidate for an artificial articular cartilage in artificial joints because it exhibits very low friction when it is in contact with a solid. The origin of such low friction is considered to be associated with the water absorbed in the gel [83-86], some of which is squeezed out from the gel under the load and serves as a lubricant layer between the gel and solid surface, resulting in hydrodynamic lubrication [87, 88]. Although the structural information about the interfacial water is important to understand the role of water for the low frictional properties of hydrogel in contact with a solid and the molecular structure of lubricants other than water at solid/solid interfaces have been investigated theoretically [89-91] and experimentally [92-98], no experimental investigations on water structure at gel/solid interfaces have been carried out due to the lack of an effective experimental technique. 

Similar conclusions may be drawn from the experiments of Hardy on lubrication. Hardy has obtained very convincing data in support of the hypothesis that on the adsorption of a vapour such as octyl alcohol by a metal surface, whilst the first layer is held very tenaciously the thickness of the film of vapour condensed on the metal surface which is in equiUbrium with the free surfeice of the liquid is certainly multimolecular in character and those layers forming the secondary film may be squeezed out by application of sufficient pressure. 

In the past, various resin flow models have been proposed [2,15-19], Two main approaches to predicting resin flow behavior in laminates have been suggested in the literature thus far. In the first case, Kardos et al. [2], Loos and Springer [15], Williams et al. [16], and Gutowski [17] assume that a pressure gradient develops in the laminate both in the vertical and horizontal directions. These approaches describe the resin flow in the laminate in terms of Darcy s Law for flow in porous media, which requires knowledge of the fiber network permeability and resin viscosity. Fiber network permeability is a function of fiber diameter, the porosity or void ratio of the porous medium, and the shape factor of the fibers. Viscosity of the resin is essentially a function of the extent of reaction and temperature. The second major approach is that of Lindt et al. [18] who use lubrication theory approximations to calculate the components of squeezing flow created by compaction of the plies. The first approach predicts consolidation of the plies from the top (bleeder surface) down, but the second assumes a plane of symmetry at the horizontal midplane of the laminate. Experimental evidence thus far [19] seems to support the Darcy s Law approach. 

High-load, low-speed operation would squeeze out conventional lubricants. 

Analyze lubricated squeezing flow to determine biaxial extensional viscosity (T)R), which is calculated from biaxial stress (cB) and biaxial extensional strain rate (eB). 

Compression of a weakly structured food between parallel plates may achieve squeezing flow (Steffe, 1996). When lubricated parallel plates are used, the result is a form of biaxial extension. Biaxial extension may be used to measure biaxial viscosity, which is a reflection of resistance to radial stretching flow in a plane. Lubricated squeezing flow of a semi-solid... 

Figure H2.1.3 A force/deformation curve illustrating the lubricated squeezing flow of mozzarella cheese (2.3 cm length, 1.8 cm width, 1.8 cm height, 10 mm/min deformation rate), butter (2.1 cm diameter, 2.4 cm height, 5 mm/min deformation rate), and caramel (2.2 cm diameter, 1.9 cm height, 2 mm/min deformation rate) under uniaxial compression at room temperature.

Rigid specimens (e.g., apple, cheddar cheese) often exhibit a sudden decrease in force (stress) after a certain amount of deformation (maximum strain). At this point the specimen has fractured. Maximum stress and strain values may vary depending on the chosen specimen. Specimens that are weakly structured and tend to flow under lubricated compression (e.g., mozzarella cheese, marshmallow) demonstrate squeezing flow. As a result, the force (stress) continually increases as the specimen deformation (strain) increases. These materials do not fracture, but continue to stretch radially while under compression. Both rigid and soft specimens of the same material may exhibit varying characteristics depending on the deformation rate and the aspect ratio of each specimen. 

A helpful analysis of lubricated squeezing flow with... 

Here, a is a constant and r]o is the viscosity at zero pressure. Eq. (11.11) tells us that the higher the pressure becomes, the harder it becomes to squeeze the lubricant out of the gap. In addition, there may even be a phase change of the lubricant that leads to solidification. 

At low sliding velocities and high loads, the lubricating film is squeezed out of the gap. This leads to so-called boundary lubrication. Friction coefficients under these conditions are typically 100 times higher than under hydrodynamic lubrication conditions, but still substantially smaller than for dry friction under UHV conditions. This is due to the fact that the surfaces are still wetted by molecular layers of the lubricant, even under conditions where the local stress is high enough to deform the surface asperities. Under these conditions friction depends more on the chemical constitution of the lubrication layer than on its viscosity. 

Another set-up that can be used to measure extensional properties without clamping problems and without generating orientation during the measurement is the lubricating squeezing flow [12], which generates an equibiaxial deformation. A schematic of this apparatus is shown in Fig. 2.50. 

Example 6.14 Squeezing Flow between Two Parallel Disks This flow characterizes compression molding it is used in certain hydrodynamic lubricating systems and in rheological testing of asphalt, rubber, and other very viscous liquids.14 We solve the flow problem for a Power Law model fluid as suggested by Scott (48) and presented by Leider and Bird (49). We assume a quasi-steady-state slow flow15 and invoke the lubrication approximation. We use a cylindrical coordinate system placed at the center and midway between the plates as shown in Fig. E6.14a. 

The extensional viscosity of semi-solid fat-based products such as butter, ice cream and some cheeses can be measured by lubricated squeezing flow rheometry (Campanella and Peleg, 2002 Gunasekaran and Ak, 2002). 

Lubricated squeezing flow rheometry (and unlubricated squeezing flow rheometry, in which friction between the sample and discs results in radial shear flow) can be used also to measure Newtonian viscosity and the flow properties of non-Newtonian liquids (Campanella and Peleg, 2002). 

Rohm (1993a) obtained agreement between values of the elongational viscosity of butter measured using creep testing and those obtained using lubricated squeezing flow rheometry, as expected from theory. 

---