Damping characteristics of electro-rheological fluid sandwich beams

A. Srikanta Phani, Karthik Venkatraman

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)

Abstract

This paper presents experiments aimed to critically examine the damping mechanisms in sandwich beams filled with electro-rheological (ER) fluids. ER fluids made from silicone oil and with different concentrations of starch are used in the present study. It is observed that loss factors increase with increase in the applied electric field and concentration of starch. It is also observed that the complex hysteresis behavior of ER fluids is less dominant in sandwich structures.
Original languageEnglish
Pages (from-to)195-201
Number of pages7
JournalActa Mechanica
Volume180
Issue number1-4
DOIs
Publication statusPublished - Dec 2005

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