Universality of sol-gel phase transition of kappa-carrageenan in various salts: a steady state fluorescence study
Yükleniyor...
Dosyalar
Tarih
2007-08
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Thermal phase transitions of kappa-carrageenan in NaCl, KCl and CaCl2 solutions were studied using steady state fluorescence (SSF) technique. Pyranine was introduced as a fluorescence probe for studying sol-gel phase transitions. Scattered light, I-sc and fluorescence intensity, I was monitored against temperature to determine the sol-gel (T-sg) phase transition temperatures. It was observed that T-sg values are strongly correlated to NaCl, KCl and CaCl2 contents. The weight average degree of polymerization, DPw, and gel fraction G, exponents (gamma and beta) were measured and found to be in accord with the classical Flory-Stockmayer model, i.e., gamma and beta were found to be close to 1.0, independent of salt content.
Açıklama
Anahtar Kelimeler
Kappa-carrageenan, Sol-gel, Salts, Percolation, Critical exponents, Molecular-size distribution, Methyl-methacrylate, Iota-carrageenan, Gelation, Polymers, Polymerization, Helices, Model, Fluorescence, Light scattering, Percolation (fluids), Phase transitions, Sol-gel process, Pyranine, Salt content, Steady state fluorescence (SSF) technique
Kaynak
Phase Transitions
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
80
Sayı
8
Künye
Pekcan, M. Ö. & Tarı İlgin, Ö. (2007). Universality of sol-gel phase transition of kappa-carrageenan in various salts: A steady state fluorescence study. Phase Transitions, 80(8), 799-812. doi:10.1080/01411590701284417
