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Yun Seong Kim

Publications and source records attributed to Yun Seong Kim.

3 recordsLinked to original sources

Spatiotemporal Disk Packing for Directed Growth of Complex Geometries

Growing complex shapes requires control over both where growth begins and how it evolves in time. Here, we introduce a geometric framework for growing prescribed 2D shapes using a disk packing algorithm. In this approach, a target geometry is filled by disks whose centers define where growth is initiated and whose radii define how long each region is allowed to grow. The allowed disk sizes are constrained by the physics of the process, including the growth velocity, the time required to initiate each growth event, and the number of initiations that can occur in parallel. To generate physically realizable packings, we introduce the Largest Gap Algorithm (LGA), which sequentially fills the largest remaining gaps in a target shape with the largest disk that satisfies both geometric and kinetic constraints. We show that this method produces high coverage packings for a variety of geometries and that the resulting packings can be directly converted into spatiotemporal packing instructions. We then demonstrate that these instructions can be realized experimentally using multi-point initiation of frontal polymerization in viscosified dicyclopentadiene (DCPD) resin using CO$_2$ laser. Our results show that complex shapes can be grown by programming a small number of local initiation events, providing a simple connection between geometry and dynamics of growth.

cond-mat.soft↗

Embedded Direct Ink Writing of Thermoset and Elastomeric Polymers via Frontal Polymerization

Direct ink writing (DIW) using frontal ring-opening metathesis polymerization (FROMP) offers a compelling route to the rapid and energy-efficient fabrication of thermoset and elastomeric polymer architectures, leveraging a self-propagating exothermic curing reaction. While FP-DIW excels at freestanding path printing due to the rapid solidification, it is constrained by stringent rheological requirements, a lower bound on achievable feature size due to quenching, and the need for the reaction front to closely follow the nozzle during printing. Here, we overcome these constraints by leveraging embedded 3D printing to implement FP-DIW with delayed solidification, thereby decoupling shape retention and solidification from ink chemistry and rheology. The use of a yield-stress support medium enables extrusion of low-viscosity inks by suppressing gravitational and capillary instabilities, mitigating front quenching at small diameters, and allowing time-delayed solidification to fuse complex, overlapping, and mechanically interlinked features after deposition. Two complementary thermal initiation strategies are introduced:\ volumetric dielectric heating via microwaves and surface heating at the boundary of the support bath. Formulations based on dicyclopentadiene (DCPD), cyclooctadiene (COD), and mixtures thereof, result in tunable final mechanical properties with glass transition temperatures spanning $-50$ to $160 $$^\text{o}$C. The versatility of this approach is demonstrated through the fabrication of lattices, springs, mechanically interlocked, and multimaterial architectures. Compared to printing in air, this embedded approach introduces a substantially broader range of possible formulations, material properties, feature sizes, and architectures.

cond-mat.soft↗

Swelling, Softening and Elastocapillary Adhesion of Cooked Pasta

The diverse chemical and physical reactions encountered during cooking connect us to science every day. Here, we theoretically and experimentally investigate the swelling and softening of pasta due to liquid imbibition, as well as the elastic deformation and adhesion of pasta due to capillary force. As water diffuses into the pasta during cooking, it softens gradually from the outside inward as starch swells. The softening follows three sequential regimes: Regime I shows a slow decrease of modulus with cooking time; Regime II, the glassy to rubbery transition region, is characterized by very fast, several orders of magnitude drop in modulus; and regime III, the rubbery region, has an asymptotic modulus about four orders of magnitude lower than the raw pasta. We present experiments and theory to capture these regimes and relate them to the heterogeneous microstructure changes associated with swelling. Interestingly, we observe a modulus drop of two orders of magnitude within the range of 'al dente' cooking duration, and we find the modulus to be extremely sensitive to the amount of salt added to the boiling water. While most chefs can gauge the pasta by tasting its texture, our proposed experiment, which only requires a measurement with a ruler, can precisely provide an optimal cooking time finely tuned for various kinds of pasta shapes.

physics.pop-ph↗