Swelling activation energy of kappa-carrageenan in its gel state: A fluorescence study
Yükleniyor...
Dosyalar
Tarih
2007-12-15
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
John Wiley & Sons Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
A steady-state fluorescence technique was employed to study the swelling Of K-carrageenan gels at various temperatures. Pyranine was used as a fluorescence probe. The fluorescence intensity of pyranine was measured during the in situ swelling process of K-carrageenan gels. The fluorescence intensity increased exponentially as the swelling time increased. The increase in the fluorescence intensity was modeled with the Li-Tanaka equation, from which the swelling time constants and cooperative diffusion coefficients were determined. The swelling time constants decreased and the cooperative diffusion coefficients increased as the swelling temperature was increased. The swelling activation energies were measured to be 47.05 kJ/mol.
Açıklama
Anahtar Kelimeler
Activation energy, Fluorescence, Swelling, Fast transient fluorescence, Kinetics, Shrinking, Diffusion, Gel, Temperature effect, Cooperative diffusion, K-carrageenan gels, Li-Tanaka equation, Pyranine
Kaynak
Journal of Applied Polymer Science
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
106
Sayı
6
Künye
Tarı İlgin, Ö., & Pekcan, M. Ö. (2007). Swelling activation energy of kappa-carrageenan in its gel state: A fluorescence study. Journal of Applied Polymer Science, 106(6), 4164-4168. doi:10.1002/app.26980
