The effect of the cooling rate on magnetorheological response was investigated for magnetic hydrogels consisting of carrageenan and carbonyl iron particles with a concentration of 50 wt.%. For magnetic gels prepared via natural cooling, the storage moduli at 0 and 50 mT were 3.7 × 104 Pa and 5.6 × 104 Pa, respectively, and the change in the modulus was 1.9 × 104 Pa. For magnetic gels prepared via rapid cooling, the storage moduli at 0 and 50 mT were 1.2 × 104 Pa and 1.8 × 104 Pa, respectively, and the change in the modulus was 6.2 × 103 Pa, which was 1/3 of that for the magnetic gel prepared by natural cooling. The critical strains, where G' is equal to G″ on the strain dependence of the storage modulus, for magnetic gels prepared by natural cooling and rapid cooling, were 0.023 and 0.034, respectively, indicating that the magnetic gel prepared by rapid cooling has a hard structure compared to that prepared by natural cooling. Opposite to this, the change in the storage modulus at 500 mT for the magnetic gel prepared by rapid cooling was 1.6 × 105 Pa, which was 2.5 times higher than that prepared by natural cooling. SEM images revealed that many small aggregations of the carrageenan network were found in the magnetic gel prepared by natural cooling, and continuous phases of carrageenan network with large sizes were found in the magnetic gel prepared by rapid cooling. It was revealed that magnetic particles in the magnetic gel prepared by rapid cooling can move and form a chain structure at high magnetic fields by breaking the restriction from the continuous phases of carrageenan.
Keywords: carrageenan; magnetic gel; magnetorheological effect; soft material; stimuli-responsive gel.