Abstract
The effect of magnetic fields on the viscoelastic properties, the magnetorheological effect, ofcarrageenan gel containing iron oxide particles has been investigated using dynamicviscoelastic measurements under magnetic fields. The carrageenan concentration was variedin order to prepare magnetic gels with various storage moduli. Significant change in thestorage modulus was not observed when the carrageenan concentration was 2 wt%; however,the magnetorheological effect appeared on decreasing the concentration. Themaximum change in the relative storage modulus was 24 when the carrageenanconcentration was 0.6 wt%. The loss tangents of the magnetic gels also altered inresponse to the magnetic field as well as the storage moduli. The relationshipbetween the magnetorheology and the elasticity of magnetic gel is discussed.
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