Compaction of cereal grain
J. Wychowaniec, I. Griffiths, A. Gay, A. Mughal

TL;DR
This study investigates how shaking affects the packing density and surface structure of elongated oat grains, revealing increased compaction and nematic-like arrangements.
Contribution
It provides experimental insights into the compaction behavior of anisotropic, bimodal polydisperse grains under shaking conditions.
Findings
Packing fraction increases with shaking.
Surface exhibits nematic-like order.
Initial disordered state evolves to dense packing.
Abstract
We report on simple shaking experiments to measure the compaction of a column of Firth oat grain. Such grains are elongated anisotropic particles with a bimodal polydispersity. In these experiments, the particle configurations start from an initially disordered, low-packing-fraction state and under vertical shaking evolve to a dense state with evidence of nematic-like structure at the surface of the confining tube. This is accompanied by an increase in the packing fraction of the grain.
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