3 sonuçlar
Arama Sonuçları
Listeleniyor 1 - 3 / 3
Yayın Temperature effect on drying and swelling of kappa carrageenan gels: A steady state fluorescence study(Wiley-V C H Verlag GMBH, 2008) Tarı İlgin, Özlem; Pekcan, Mehmet ÖnderA novel technique based on in situ steady state fluorescence (SSF) measurements is introduced for studying drying and swelling Of kappa(-) carrageenan (kappa carrageenan) gels at various temperatures. kappa(-) carrageenan gels were completely dried and then swelled in water vapor. Pyranine was embedded in kappa(-) carrageenan and used as a fluorescence probe. Scattered light intensities, I-SC and fluorescence intensities, I were monitored during the drying and swelling Of kappa(-) carrageenan gels. it was observed that the fluorescence intensity decreased linearly as drying time was increased. A simple model consisting of Case II diffusion was used to quantify the drying processes of the kappa(-) carrageenan gels. This moving boundary model provided packing constant, kappa(o). During swelling, fluorescence intensity increased exponentially as time is increased. The increase in I, was modeled using Li-Tanaka equation from which swelling time constants, tau(c) and cooperative diffusion coefficients, D-c were determined. It was observed that swelling time constants, tau(c) decreased and diffusion coefficients, D-c increased as the swelling temperature was increased. Activation energies for drying and swelling were also obtained and found to be 53.9 and 47.2 kJ mol(-1), respectively.Yayın Cation effect on gel-sol transition of kappa carrageenan(Springer, 2008-04) Pekcan, Mehmet Önder; Tarı İlgin, ÖzlemThe steady state fluorescence (SSF) technique was employed to study gel - sol transitions of kappa carrageenan in NaCl, KCl and CaCl2 solutions. Pyranine was used as a fluorescence probe for monitoring these transitions. Scattered light, I-sc and fluorescence intensity, I was monitored against temperature to determine the gel - sol (T-gs) transition temperatures and exponents. It was observed that T-gs values are strongly correlated to the 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.Yayın Universality of sol-gel phase transition of kappa-carrageenan in various salts: a steady state fluorescence study(Taylor & Francis Ltd, 2007-08) Pekcan, Mehmet Önder; Tarı İlgin, ÖzlemThermal 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.
