Universality of sol-gel phase transition of kappa-carrageenan in various salts: a steady state fluorescence study

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dc.authorid0000-0002-0082-8209
dc.authorid0000-0001-7127-5915
dc.contributor.authorPekcan, Mehmet Önderen_US
dc.contributor.authorTarı İlgin, Özlemen_US
dc.date.accessioned2015-01-15T23:00:49Z
dc.date.available2015-01-15T23:00:49Z
dc.date.issued2007-08
dc.departmentIşık Üniversitesi, Fen Edebiyat Fakültesi, Fizik Bölümüen_US
dc.departmentIşık University, Faculty of Arts and Sciences, Department of Physicsen_US
dc.description.abstractThermal 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.en_US
dc.description.versionPublisher's Versionen_US
dc.identifier.citationPekcan, 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:10.1080/01411590701284417en_US
dc.identifier.doi10.1080/01411590701284417
dc.identifier.endpage812
dc.identifier.issn0141-1594
dc.identifier.issn1029-0338
dc.identifier.issue8
dc.identifier.scopus2-s2.0-34547284237
dc.identifier.scopusqualityQ2
dc.identifier.startpage799
dc.identifier.urihttps://hdl.handle.net/11729/248
dc.identifier.urihttp://dx.doi.org/10.1080/01411590701284417
dc.identifier.volume80
dc.identifier.wosWOS:000248376800001
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.subjectKappa-carrageenanen_US
dc.subjectSol-gelen_US
dc.subjectSaltsen_US
dc.subjectPercolationen_US
dc.subjectCritical exponentsen_US
dc.subjectMolecular-size distributionen_US
dc.subjectMethyl-methacrylateen_US
dc.subjectIota-carrageenanen_US
dc.subjectGelationen_US
dc.subjectPolymersen_US
dc.subjectPolymerizationen_US
dc.subjectHelicesen_US
dc.subjectModelen_US
dc.subjectFluorescenceen_US
dc.subjectLight scatteringen_US
dc.subjectPercolation (fluids)en_US
dc.subjectPhase transitionsen_US
dc.subjectSol-gel process
dc.subjectPyranineen_US
dc.subjectSalt contenten_US
dc.subjectSteady state fluorescence (SSF) techniqueen_US
dc.titleUniversality of sol-gel phase transition of kappa-carrageenan in various salts: a steady state fluorescence studyen_US
dc.typeArticleen_US
dspace.entity.typePublication

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