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Concept
Poisson's ratio
Summary
In materials science and solid mechanics, Poisson's ratio (nu) is a measure of the Poisson effect, the deformation (expansion or contraction) of a material in directions perpendicular to the specific direction of loading. The value of Poisson's ratio is the negative of the ratio of transverse strain to axial strain. For small values of these changes, is the amount of transversal elongation divided by the amount of axial compression. Most materials have Poisson's ratio values ranging between 0.0 and 0.5. For soft materials, such as rubber, where the bulk modulus is much higher than the shear modulus, Poisson's ratio is near 0.5. For open-cell polymer foams, Poisson's ratio is near zero, since the cells tend to collapse in compression. Many typical solids have Poisson's ratios in the range of 0.2–0.3. The ratio is named after the French mathematician and physicist Siméon Poisson.
Poisson's ratio is a measure of the Poisson effect, the phenomenon in which a material tends to expand in directions perpendicular to the direction of compression. Conversely, if the material is stretched rather than compressed, it usually tends to contract in the directions transverse to the direction of stretching. It is a common observation when a rubber band is stretched, it becomes noticeably thinner. Again, the Poisson ratio will be the ratio of relative contraction to relative expansion and will have the same value as above. In certain rare cases, a material will actually shrink in the transverse direction when compressed (or expand when stretched) which will yield a negative value of the Poisson ratio.
The Poisson's ratio of a stable, isotropic, linear elastic material must be between −1.0 and +0.5 because of the requirement for Young's modulus, the shear modulus and bulk modulus to have positive values. Most materials have Poisson's ratio values ranging between 0.0 and 0.5. A perfectly incompressible isotropic material deformed elastically at small strains would have a Poisson's ratio of exactly 0.5.
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