ABSTRACT
In the preceding chapters, we have studied the motion of a single particle in a flowing fluid. In practice, the particle being seldom alone in the flow, is subjected to hydrodynamic interactions with its neighbours. When the particle concentration increases, these collective effects become important and may result in non-linear properties of the bulk suspension, which may be very different from the initial properties of the suspending liquid. For example, mayonnaise has a viscosity which is different from that of its components (oil, vinegar or egg yolk).
