کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7786029 | 1500614 | 2016 | 29 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Impact of solvent quality on the network strength and structure of alginate gels
ترجمه فارسی عنوان
تاثیر کیفیت حلال بر قدرت شبکه و ساختار ژل آلژینات
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کلمات کلیدی
اتانول، مخلوط آب اتانول، پراکندگی اشعه ایکس با زاویه کوچک، ویسکوزیته ذاتی، حجم هیدرودینامیک، رئوئولوژی،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
چکیده انگلیسی
The influence of the mixture of water and alcohols on the solubility and properties of alginate and its calcium-induced gels is of interest for the food, wound care and pharmaceutical industries. The solvent quality of water with increasing amounts of ethanol (0-20%) on alginate was studied using intrinsic viscosity. The effect of ethanol addition on the rheological and mechanical properties of calcium alginate gels was determined. Small-angle X-ray scattering and transmission electron microscopy were used to study the network structure. It is shown that the addition of ethanol up to 15% (wt) increases the extension of the alginate chain, which correlates with increased moduli and stress being required to fracture the gels. The extension of the polymer chain is reduced at 20% (wt) ethanol, which is followed by reduced moduli and stress at breakage of the gels. The network structure of gels at high ethanol concentrations (24%) is characterized by thick and poorly connected network strands.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 144, 25 June 2016, Pages 289-296
Journal: Carbohydrate Polymers - Volume 144, 25 June 2016, Pages 289-296
نویسندگان
Elin Hermansson, Erich Schuster, Lars Lindgren, Annika Altskär, Anna Ström,