Abstract
<abstract> <p>We investigated the shear thinning of normal and diabetic blood experimentally. The shear thinning of the blood has been analyzed using the Power-law model. Over the viscosity time course, the coagulation process of blood samples from diabetic and healthy subjects was observed. The shear thinning behavior of blood samples was examined in the shear rate ranging from 5 s<sup>−1</sup> to 222 s<sup>−1</sup>, and viscosity time-course was studied at a shear rate of 50 s<sup>−1</sup>. The consistency coefficients were 8.638 ± 0.4860 mPa·s, and 6.658 ± 0.3219 mPa·s for diabetic blood and control, respectively. This difference was statistically significant (p &lt; 0.0001). The parameters extracted from the viscosity–time curve were the time-to-gel point (TGP), maximum clot viscosity (MCV), and final clot viscosity (FCV). The diabetic blood exhibited a significantly high (p &lt; 0.0001) shorter TGP (148.8 ± 6.024 s) than control (199.1 ± 4.865 s). A considerably higher MCV for diabetic blood (26.39 ± 1.451 cP) than the control (17.54 ± 2.324 cP) was reported. FCV for diabetic blood (10.89 ± 1.12 cP) was significantly higher than control (7.6 ± 0.8 cP). The viscosity time course as well as features obtained via the power-law model reflected the flow state of diabetic blood.</p> </abstract>
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