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dc.contributor.authorTarı, Özlem
dc.contributor.authorPekcan, Önder
dc.date.accessioned2019-06-27T08:05:50Z
dc.date.available2019-06-27T08:05:50Z
dc.date.issued2009
dc.identifier.issn1022-1360
dc.identifier.urihttps://hdl.handle.net/20.500.12469/1124
dc.identifier.urihttps://doi.org/10.1002/masy.200950721
dc.description.abstractThe 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.
dc.language.isoEnglish
dc.publisherWiley-VCH Verlag GmbH
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCarrageenan
dc.subjectCritical exponents
dc.subjectFluorescence
dc.subjectGelation
dc.subjectPercolation
dc.titleCritical Exponents of Thermal Phase Transitions of kappa-Carrageenan in Various Salt Solutions
dc.typeProceedings Paper
dc.identifier.startpage160
dc.identifier.endpage167
dc.relation.journalMacromolecular Symposia
dc.relation.journalSpecial Issue: Polymer Colloids: From Design to Biomedical and Industrial Applications
dc.identifier.volume281
dc.identifier.wosWOS:000268989100022
dc.identifier.doi10.1002/masy.200950721
dc.contributor.khasauthorPekcan, Önder


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