Phase transitions of kappa-carrageenan gels in various types of salts

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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.authorKavzak, Burhanen_US
dc.contributor.authorPekcan, Mehmet Önderen_US
dc.date.accessioned2015-01-15T23:00:34Z
dc.date.available2015-01-15T23:00:34Z
dc.date.issued2006-11-05
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 K-carrageenan in various types of salts were studied using photon transmission technique. Here, LiCl, NaCl, KCl, MgCl2, CaCl2, and SrCl2 were chosen as the proper salts for the K-carrageenan-water system. Photon transmission intensity, I-tr was monitored against temperature to determine the sol-gel and gel-sol temperatures (T-sg and T-gs) and activation energies (Delta E-sg and Delta E-gs). It was observed that T-gs temperatures were notably higher than T-sg due to the hysteresis on the phase transition loops. It was observed that stronger carrageenan gels are formed in the presence of KCl compared to the others.en_US
dc.description.versionPublisher's Versionen_US
dc.identifier.citationKara, S., Arda, E., Kavzak, B. & Pekcan, M. Ö. (2006). Phase transitions of kappa-carrageenan gels in various types of salts. Journal of Applied Polymer Science, 102(3), 3008-3016. doi:10.1002/app.24662en_US
dc.identifier.doi10.1002/app.24662
dc.identifier.endpage3016
dc.identifier.issn0021-8995
dc.identifier.issn1097-4628
dc.identifier.issue3
dc.identifier.scopus2-s2.0-33750335589
dc.identifier.scopusqualityQ2
dc.identifier.startpage3008
dc.identifier.urihttps://hdl.handle.net/11729/207
dc.identifier.urihttp://dx.doi.org/10.1002/app.24662
dc.identifier.volume102
dc.identifier.wosWOS:000240923900125
dc.identifier.wosqualityQ2
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.publisherJohn Wiley & Sons Incen_US
dc.relation.ispartofJournal of Applied Polymer Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectActivation energyen_US
dc.subjectGelationen_US
dc.subjectPhase separationen_US
dc.subjectPolysaccharidesen_US
dc.subjectSol-gelen_US
dc.subjectPhoton transmissionen_US
dc.subjectAggregationen_US
dc.subjectGelationen_US
dc.subjectModelen_US
dc.subjectHysteresisen_US
dc.subjectPhase transitionsen_US
dc.subjectSaltsen_US
dc.subjectColloiden_US
dc.subjectGelen_US
dc.subjectTemperature effecten_US
dc.subjectCarrageenan gelsen_US
dc.subjectCarrageenan-water systemen_US
dc.titlePhase transitions of kappa-carrageenan gels in various types of saltsen_US
dc.typeArticleen_US
dspace.entity.typePublication

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