Interactions between colloidal particles have hitherto usually been fixed by the suspension composition. Recent experimental developments now enable the control of interactions \emph{in-situ}. Here we use Brownian dynamics simulations to investigate the effect of controlling interactions on gelation, by "quenching" the system from an equilibrium fluid to a gel. We find that, contrary to the normal case of an instantaneous quench, where the local structure of the gel is highly disordered, controlled quenching results in a gel with a higher degree of local order. Under sufficiently slow quenching, local crystallisation is found, which is strongly enhanced when a monodisperse system is used. The higher the degree of local order, the smaller the mean squared displacement, indicating an enhancement of gel stability.
@article{arxiv.1203.0664,
title = {The role of quench rate in colloidal gels},
author = {C. Patrick Royall and Alex Malins},
journal= {arXiv preprint arXiv:1203.0664},
year = {2017}
}