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Critical Exponents of Thermal Phase Transitions of kappa-Carrageenan in Various Salt Solutions

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Critical Exponents of Thermal Phase Transitions ofκ‐Carrageenan in Various Salt Solutions.pdf (345.5Kb)
Date
2009
Author
Tarı, Özlem
Pekcan, Önder
Abstract
The steady state fluorescence (SSF) technique was employed to study the phase transitions Of kappa-carrageenan in NaCl and KCl solutions. Pyranine was used as a fluorescence probe for monitoring these transitions. Scattered light I(sc) and fluorescence intensity 1 was monitored against temperature to determine transition temperatures and exponents. It was observed that transition temperatures are strongly correlated with the NaCl and KCl contents. The weight-average degree of polymerization DP(w) and gel fraction G exponents (gamma and beta) were measured and found to be in accord with the classical Flory-Stockmayer model.

Source

Macromolecular Symposia
Special Issue: Polymer Colloids: From Design to Biomedical and Industrial Applications

Volume

281

Pages

160-167

URI

https://hdl.handle.net/20.500.12469/1124
https://doi.org/10.1002/masy.200950721

Collections

  • Araştırma Çıktıları / Scopus [1565]
  • Araştırma Çıktıları / WOS [1518]
  • Biyoinformatik ve Genetik / Bioinformatics and Genetics [220]

Keywords

Carrageenan
Critical exponents
Fluorescence
Gelation
Percolation

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