Rigidity transitions in anisotropic networks: a crossover scaling analysis.

IF 2.9 3区 化学 Q3 CHEMISTRY, PHYSICAL
Soft Matter Pub Date : 2025-04-03 DOI:10.1039/d4sm01191k
William Y Wang, Stephen J Thornton, Bulbul Chakraborty, Anna R Barth, Navneet Singh, Japheth Omonira, Jonathan A Michel, Moumita Das, James P Sethna, Itai Cohen
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引用次数: 0

Abstract

We study how the rigidity transition in a triangular lattice changes as a function of anisotropy by preferentially filling bonds on the lattice in one direction. We discover that the onset of rigidity in anisotropic spring networks on a regular triangular lattice arises in at least two steps, reminiscent of the two-step melting transition in two dimensional crystals. In particular, our simulations demonstrate that the percolation of stress-supporting bonds happens at different critical volume fractions along different directions. By examining each independent component of the elasticity tensor, we determine universal exponents and develop universal scaling functions to analyze isotropic rigidity percolation as a multicritical point. Our crossover scaling approach is applicable to anisotropic biological materials (e.g. cellular cytoskeletons, extracellular networks of tissues like tendons), and extensions to this analysis are important for the strain stiffening of these materials.

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来源期刊
Soft Matter
Soft Matter 工程技术-材料科学:综合
CiteScore
6.00
自引率
5.90%
发文量
891
审稿时长
1.9 months
期刊介绍: Soft Matter is an international journal published by the Royal Society of Chemistry using Engineering-Materials Science: A Synthesis as its research focus. It publishes original research articles, review articles, and synthesis articles related to this field, reporting the latest discoveries in the relevant theoretical, practical, and applied disciplines in a timely manner, and aims to promote the rapid exchange of scientific information in this subject area. The journal is an open access journal. The journal is an open access journal and has not been placed on the alert list in the last three years.
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