Modelling of Swelling by the Fluorescence Technique in Kappa Carrageenan Gels

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Date

2011

Authors

Tari, Özlem
Pekcan, Önder

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Amer Inst Physics

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Abstract

Kappa (-kappa) carrageenan gels prepared with various carrageenan concentrations in pure water were completely dried and then swelled in water vapor. Steady state fluorescence measurements were performed using a spectrometer equipped with temperature controller. Pyranine was embedded in kappa-carrageenan gels as a fluorescence probe during gel preparation. The fluorescence intensity I increased exponentially as swelling time is increased for all gel samples. The increase in I was modelled using Li-Tanaka equation from which swelling time constants tau(c) and cooperative diffusion coefficients D-c were determined. It was observed that D-c increased as the swelling temperature was increased. On the other hand at each temperature it was seen that D-c decreased as kappa carrageenan concentration was increased. Activation energies for swelling were obtained and found to be 57.4 58.3 and 62.73kJ mol(-1) for the gels with increasing amount of kappa-carrageenan content.

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Swelling, Fluorescence, Carrageenan

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4

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N/A

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Volume

1400

Issue

Start Page

470

End Page

475