Widely used in food- and bio-engineering as a reference material, Agar-Agar gel is the focus of an experimental investigation concerning the electro-osmosis phenomenon. After presenting the experimental methods, one trial is discussed in detail. A fair reproducibility of results is obtained, and the averaged electro-osmotic permeability is provided. This value lies in the range generally measured on various kind of soils, even if Agar-Agar gel does not share any micro-structural characteristics with soils.
Largement utilisé en bio-ingénierie comme un matériau modèle, le gel d'Agar-Agar est l'objet d'une étude expérimentale relative au phénomène d'électro-osmose. Après la présentation des méthodes expérimentales, un essai est discuté en détail. Une bonne reproductibilité des résultats est observée, et une valeur moyenne de la perméabilité électro-osmotique du gel d'Agar-Agar est proposée. Ce résultat est en accord avec la plage de valeurs mesurées sur une large gamme de géo-matériaux, même si les caractéristiques micro-structurales du gel d'Agar-Agar sont très éloignées de celles d'un sol.
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Mots-clés : Milieu poreux, gel d'Agar-Agar, électro-osmose
Fabien Cherblanc 1; Jérôme Boscus 1; Jean-Claude Bénet 1
@article{CRMECA_2008__336_10_782_0, author = {Fabien Cherblanc and J\'er\^ome Boscus and Jean-Claude B\'enet}, title = {Electro-osmosis in gels: {Application} to {Agar-Agar}}, journal = {Comptes Rendus. M\'ecanique}, pages = {782--787}, publisher = {Elsevier}, volume = {336}, number = {10}, year = {2008}, doi = {10.1016/j.crme.2008.09.004}, language = {en}, }
Fabien Cherblanc; Jérôme Boscus; Jean-Claude Bénet. Electro-osmosis in gels: Application to Agar-Agar. Comptes Rendus. Mécanique, Volume 336 (2008) no. 10, pp. 782-787. doi : 10.1016/j.crme.2008.09.004. https://comptes-rendus.academie-sciences.fr/mecanique/articles/10.1016/j.crme.2008.09.004/
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