| POLYMERS Vol.67 No.10 |
| >> Japanese | >> English |
COVER STORY
How to Enhance the Sense Feeling and Texture of Polymer Products |
| COVER STORY: Highlight Reviews |
| Rheology in Daily Life | Yuichi MASUBUCHI |
| <Abstract> Because rheology is the science of deformation and flow behaviors of matters, rheological evaluation of materials reflects our sensing in hands and mouth in some extent. In this review, some basics of rheology and relationships between some rheological measures and human sense are described. Keywords: Rheology / Viscosity / Modulus / Shear Thinning / Yield Stress / Foods / Cosmetics / Sensory Tests |
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| Objective Evaluation of Wearing Comfort | Mari INOUE |
| <Abstract> Fabric, which is the material of clothing, has the property of adapting to human sensibility that is due to its fiber assembly. A method for quantitatively evaluating the wearing comfort by using the clothing climate that brings comfortable thermal properties, ease of movement, and handling goodness from the material properties of fabrics will be outlined. Keywords: Wearing Comfort / Objective Evaluation / Fabrics / Mechanical Properties / Clothing Climate / Clothing Pressure / Handle |
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| Perspective on Haptics Research using 3D Printing Technologies | Masashi NAKATANI, Hiroya TANAKA |
| <Abstract> 3D printing technology enables us to fabricate an arbitrary structure with multiple functions (shape, electroconductive, thermally conductive, etc). On the other hand, a haptic aspect of 3D printed objects is still under exploration, because haptic science has not been able to present a complete picture of physical-perceptual space yet. This article discusses several 3D printing technologies which are possibly used for generating haptic feelings in printed objects. Keywords: Haptics / 3D Printing / Softness / Roughness / Thermal Properties |
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| COVER STORY: Topics and Products |
| Polymer with Normal Force Providing Moisture Feel of Lipsticks | Eiko TAMURA |
| <Abstract> Sense feeling is an important element of performance in cosmetics. However, it is difficult to evaluate this property by physical properties. Since lips are structually easy to become dry and are sensitive to external influences, moisture performance is important in lipsticks. We focused on lip-specific behavior that many women feel the moisture component of a lipstick when rubbing their lips. We have also discovered an ultra high molecular weight polyether as a polymer that imparts such performance. However, this polymer was required to reduce its spinnability property in order to be used. Although various studies were conducted on this polyether, spinnability could not be reduced. Therefore, focusing on rheological properties, it became clear that there is a correlation between the moisture feel and the first normal force difference. When we searched for a polymer with both low spinnability and the normal force, we found an alkylated cellulose derivative. We applied this polymer to a new liquid rouge product, launched as a specialized product for a good moisture feeel, and received high marks in the market. Keywords: Lipsticks / Normal Force Difference / Spinnability / Rheology / Moisture Feel / Alkylated-Cellulose Derivative |
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| Good Touch Feel Automotive Interior | Manabu TACHIBANA |
| <Abstract> Genuine leather and synthetic leather for automotive interior were developed with the same touch feel as in furniture and apparel and with a high durability for automotive interior by quantifying the touch feeling and making correlation between touch feel and design factor of the material. Keywords: Touch Feeling / Leather / Sensory Evaluation / Property of Finger / Automotive Interior |
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| Food Palatability and Food Texture | Takashi NAKAMURA |
| <Abstract> This report shows the importance of food texture in palatable food. Specifically, I focused on the classification of food texture, including the perceptual and cognitive representations. Perceptual food texture is composed of the mechanical and geometrical attributes. Cognitive food texture is “kansei”, which is similar to sensitivity, mostly represented by onomatopoeia. For example, the “Mochi-mochi” texture of a tapioca starch gel shows the typical cognitive representation. Cognitive food texture is represented by the combination of perceptual food texture during the mastication process. “Mochi-mochi” texture is soft in the first half and firm in the second half during the first bite, and this was maintained during repeated bites. Tapioca starch in the fracture process showed the extended structure and no cracked structure, when observed by an electron microscopy. In food development, an attractive and palatable food texture is desirable. I recommend that one approach to achieve palatable food texture is based on food structural engineering. Keywords: Food Texture / Food Structural Engineering / Perception / Cognition |
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| Polymer Science and I: A Personal Account |
| How to Survive as a Mercenary Researcher | Yusuke YONAMINE |
| <Abstract> Circumstance of a postdoctoral fellow has some analogy with that of “mercenary”. The researcher encounters tough situations to be handled cleverly. I would like to share with readers about lessons I have learned through four-time postdoctoral fellow experiences. |
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| Front-Line Polymer Science |
| New Development of Liquid Crystalline Polymer Research: Orientation Control and Application | Seiji UJIIE, Takeshi YOSHIMI, Masanori NATA |
| <Abstract> The new development of liquid crystalline polymer research is summarized. Furthermore, a chronicle of the liquid crystalline polymer research is touched on briefly. The synthesis and applications of liquid crystalline polymers and networks are described. The liquid crystalline polymers and networks were synthesized by bulk polymerization at liquid crystalline phases. Their photoresponse and thermal conductivity were focused. The control of the liquid crystalline orientations was important to realize high function and performance. The increase in an orientational order parameter led to enhanced thermal conductivity. Also, an infrared regulating system and a thermal energy storage system is introduced. Keywords: Liquid Crystalline Polymer / Liquid Crystalline Polymer Network / Liquid Crystalline Elastomer / Orientation Control / Photopolymerization / Photoresponse / Thermal Conductivity |
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