Universal behaviour of gel formation from acrylamide-carrageenan mixture around the gel point: A fluorescence study

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dc.authorid0000-0003-2352-9129
dc.authorid0000-0003-2210-5842
dc.authorid0000-0002-0082-8209
dc.contributor.authorKaya Aktaş, Demeten_US
dc.contributor.authorEvingür, Gülşen Akınen_US
dc.contributor.authorPekcan, Mehmet Önderen_US
dc.date.accessioned2015-01-15T23:00:34Z
dc.date.available2015-01-15T23:00:34Z
dc.date.issued2006-08
dc.departmentIşık Üniversitesi, Fen Edebiyat Fakültesi, Fizik Bölümüen_US
dc.departmentIşık University, Faculty of Arts and Sciences, Department of Physicsen_US
dc.description.abstractThe steady state fluorescence (SSF) technique was used to study the sol-gel transition, for the solution free radical crosslinking copolymerization of acrylamide (AAm) with various carrageenan content. N, N'- methylenebis (acrylamide) (BIS) and ammonium persulfate (APS) are used as crosslinker and an initiator, respectively. Pyranine (8-hydroxypyrene-1, 3,6-trisuffonic acid, trisodium salt, HPTS) was added as a floroprobe for monitoring the polymerization. Pyranine molecules start to bind to acrylamide polymer chains upon the initiation of the polymerization; thus, the spectra of the bonded pyranines shift to the shorter wavelengths. Fluorescence spectra from the bonded pyranines allows one to monitor the sol-gel transition, without disturbing the system mechanically, and to test the universality of the sol-gel transition as a function of some kinetic parameters like polymer concentration. Observations around the critical point show that the gel fraction exponent P obeyed the percolation result for low carrageenan concentrations (< 2.0%) however classical results were produced at higher carrageenan concentration (> 2.0%).en_US
dc.description.versionPublisher's Versionen_US
dc.identifier.citationPekcan, M. Ö., Kaya Aktaş, D. & Evingür, G. (2006). Universal behaviour of gel formation from acrylamide-carrageenan mixture around the gel point: A fluorescence study. Journal of Biomolecular Structure and Dynamics, 24(1), 83-90. doi:10.1080/07391102.2006.10507102en_US
dc.identifier.doi10.1080/07391102.2006.10507102
dc.identifier.endpage90
dc.identifier.issn0739-1102
dc.identifier.issn1538-0254
dc.identifier.issue1
dc.identifier.pmid16780379
dc.identifier.scopus2-s2.0-33746518525
dc.identifier.scopusqualityQ2
dc.identifier.startpage83
dc.identifier.urihttps://hdl.handle.net/11729/216
dc.identifier.urihttp://dx.doi.org/10.1080/07391102.2006.10507102
dc.identifier.volume41
dc.identifier.wosWOS:000239334300010
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_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 Groupen_US
dc.relation.ispartofJournal of Biomolecular Structure and Dynamicsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAcrylamide-carrageenan mixtureen_US
dc.subjectGel pointen_US
dc.subjectCritical phenomenaen_US
dc.subjectFluorescenceen_US
dc.subjectMolecular-size distributionen_US
dc.subjectCross-linking copolymerizationen_US
dc.subjectPhoton transmission techniqueen_US
dc.subject3-dimensional polymersen_US
dc.subjectReal-timeen_US
dc.subjectMethyl-methacrylateen_US
dc.subjectBranched polymersen_US
dc.subjectProbesen_US
dc.subjectPolymerizationen_US
dc.subjectTransitionen_US
dc.titleUniversal behaviour of gel formation from acrylamide-carrageenan mixture around the gel point: A fluorescence studyen_US
dc.typeArticleen_US
dspace.entity.typePublication

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