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Non-Newtonian Viscosity of Escherichia coli Suspensions

Jérémie Gachelin, Gastón Miño, Hélène Berthet, Anke Lindner, Annie Rousselet, and Éric Clément
Phys. Rev. Lett. 110, 268103 – Published 26 June 2013

Abstract

The viscosity of an active suspension of E. coli bacteria is determined experimentally as a function of the shear rate using a Y-shaped microfluidic channel. From the relative suspension viscosity, we identify rheological thickening and thinning regimes as well as situations at low shear rate where the viscosity of the bacteria suspension can be lower than the viscosity of the suspending fluid. In addition, bacteria concentration and velocity profiles in the bulk are directly measured in the microchannel.

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  • Received 5 October 2012

DOI:https://doi.org/10.1103/PhysRevLett.110.268103

© 2013 American Physical Society

Authors & Affiliations

Jérémie Gachelin, Gastón Miño, Hélène Berthet, Anke Lindner*, Annie Rousselet, and Éric Clément

  • PMMH-ESPCI, UMR 7636 CNRS-ESPCI-Universities Pierre et Marie Curie and Denis Diderot, 10 rue Vauquelin, 75005 Paris, France

  • *anke.lindner@espci.fr

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Vol. 110, Iss. 26 — 28 June 2013

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