Molecular recognition during sol-gel and gel-sol transition of kappa-iota carrageenan mixtures

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dc.authorid0000-0002-6293-1359
dc.authorid0000-0001-8679-0530
dc.authorid0000-0002-0082-8209
dc.contributor.authorKara, Selimen_US
dc.contributor.authorArda, Ertanen_US
dc.contributor.authorPekcan, Mehmet Önderen_US
dc.date.accessioned2015-01-15T23:00:19Z
dc.date.available2015-01-15T23:00:19Z
dc.date.issued2005-12
dc.departmentIşık Üniversitesi, Fen Edebiyat Fakültesi, Fizik Bölümüen_US
dc.departmentIşık University, Faculty of Arts and Sciences, Department of Physicsen_US
dc.description.abstractSol-gel and gel-sol phase transitions of kappa-iota (kappa-iota) carrageenan mixtures in two types of salts were studied using photon transmission technique. Here, KCl and CaCl2 were chosen as the proper salts for the carrageenan mixtures. Coil-to-double helix (c-h) and double helix-to-dimer (h-d) phase transitions of carrageenan mixtures in monovalent and bivalent cation solutions were studied upon heating and cooling by using photon transmission technique. Photon transmission intensity, It, was monitored against temperature to determine the (c-h) and (h-d) transition temperatures (T-ch and T-nd). Two distinct transition regions were observed in both heating and cooling of the carrageenan-bivatent CaCl2 salt system. At the first step of heating process dimers decompose into double helices by making (d-h) transition. At the high temperature region (h-c) transition takes place. Carrageenan-monovalent KCl salt system presented only (c-h) and (h-c) transitions upon cooling and heating processes. Transition temperatures at the heating and cooling processes were obtained. A hysteresis was observed between (h-c)-(c-h) and (d-h)-(h-d) transitions for the monovalent and bivalent cations respectively.en_US
dc.description.versionPublisher's Versionen_US
dc.identifier.citationArda, E., Kara, S. & Pekcan, M. Ö. (2005). Molecular recognition during sol-gel and gel-sol transition of kappa-iota carrageenan mixtures. Phase Transitions, 78(12), 915-926. doi:10.1080/01411590500420766en_US
dc.identifier.doi10.1080/01411590500420766
dc.identifier.endpage926
dc.identifier.issn0141-1594
dc.identifier.issue12
dc.identifier.scopus2-s2.0-30344474034
dc.identifier.scopusqualityQ3
dc.identifier.startpage915
dc.identifier.urihttps://hdl.handle.net/11729/168
dc.identifier.urihttp://dx.doi.org/10.1080/01411590500420766
dc.identifier.volume78
dc.identifier.wosWOS:000234654300005
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakScience Citation Index Expanded (SCI-EXPANDED)en_US
dc.institutionauthorPekcan, Mehmet Önderen_US
dc.institutionauthorid0000-0002-0082-8209
dc.language.isoenen_US
dc.peerreviewedYesen_US
dc.publicationstatusPublisheden_US
dc.publisherTaylor & Francis ltden_US
dc.relation.ispartofPhase transitionsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPhoton transmission techniqueen_US
dc.subjectConformational transitionen_US
dc.subjectIndicative evidenceen_US
dc.subjectPhase-transitionsen_US
dc.subjectReal-timeen_US
dc.subjectGelationen_US
dc.subjectSystemsen_US
dc.subjectDynamicsen_US
dc.subjectCarrageenan mixtureen_US
dc.subjectPhase transitionen_US
dc.subjectTransition temperatureen_US
dc.subjectHysteresisen_US
dc.subjectSalt solutionen_US
dc.subjectDimersen_US
dc.subjectMixturesen_US
dc.subjectPotassium compoundsen_US
dc.subjectSaltsen_US
dc.subjectHeating processesen_US
dc.subjectPhoton transmissionen_US
dc.subjectSol-gelsen_US
dc.titleMolecular recognition during sol-gel and gel-sol transition of kappa-iota carrageenan mixturesen_US
dc.typeArticleen_US
dspace.entity.typePublication

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