Particles trapped at a fluid-fluid interface by capillary forces can form a monolayer that jams and buckles when subject to uniaxial compression. Here we investigate experimentally the buckling mechanics of monolayers of millimeter-sized rigid plates trapped at a planar fluid-fluid interface subject to uniaxial compression in a Langmuir trough. We quantified the buckling wavelength and the associated force on the trough barriers as a function of the degree of compression. To explain the observed buckling wavelength and forces in the two-dimensional (2D) monolayer, we consider a simplified system composed of a linear chain of platelike particles. The chain system enables us to build a theoretical model which is then compared to the 2D monolayer data. Both the experiments and analytical model show that the wavelength of buckling of a monolayer of platelike particles is of the order of the particle size, a different scaling from the one usually reported for monolayers of spheres. A simple model of buckling surface pressure is also proposed, and an analysis of the effect of the bending rigidity resulting from a small overlap between nanosheet particles is presented. These results can be applied to the modeling of the interfacial rheology and buckling dynamics of interfacial layers of 2D nanomaterials.

Elevated humidity levels in medical, food, and pharmaceutical products may reduce the products' shelf life, trigger bacterial growth, and even lead to complete spoilage. In this study, we report a humidity indicator that mechanically bends and rolls itself irreversibly upon exposure to high humidity conditions. The indicator is made of two food-grade polymer films with distinct ratios of a milk protein, casein, and a plasticizer, glycerol, that are physically attached to each other. Based on the thermogravimetric analysis and microstructural characterization, we hypothesize that the bending mechanism is a result of hygroscopic swelling and consequent counter diffusion of water and glycerol. Guided by this mechanism, we demonstrate that the rolling behavior, including response time and final curvature, can be tuned by the geometric dimensions of the indicator. As the proposed indicator is made of food-grade ingredients, it can be placed directly in contact with perishable products to report exposure to undesirable humidity inside the package, without the risk of contaminating the product or causing oral toxicity in case of accidental digestion, features that commercial inedible electronic and chemo-chromatic sensors cannot provide presently.

Buckling induced by viscous flow changes the shape of sheetlike nanomaterial particles suspended in liquids. This instability at the particle scale affects collective behavior of suspension flows and has many technological and biological implications. Here, we investigated the effect of viscous hydrodynamic interactions on the morphology of flexible sheets. By analyzing a model experiment using thin sheets suspended in a shear cell, we found that a pair of sheets can bend for a shear rate ten times lower than the buckling threshold defined for a single sheet. This effect is caused by a lateral hydrodynamic force that arises from the disturbance flow field induced by the neighboring sheet. The lateral hydrodynamic force removes the buckling instability but massively enhances the bending deformation. For small separations between sheets, lubrication forces prevail and prevent deformation. Those two opposing effects result in a nonmonotonic relation between distances and shear rate for bending. Our study suggests that the morphology of sheetlike particles in suspensions is not purely a material property but also depends on particle concentration and microstructure.