Hysteresis during sol-gel and gel-sol phase transitions of kappa-carrageenan: A photon transmission study

Kara S., Tamerler C., Bermek H., Pekcan O.

JOURNAL OF BIOACTIVE AND COMPATIBLE POLYMERS, cilt.18, sa.1, ss.33-44, 2003 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 18 Sayı: 1
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1177/088391103032793
  • Dergi Adı: JOURNAL OF BIOACTIVE AND COMPATIBLE POLYMERS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.33-44
  • İstanbul Teknik Üniversitesi Adresli: Hayır

Özet

Photon transmission techniques were used to study sol-gel and gel-sol transitions in kappa-carrageenan-water systems with various carrageenan contents. The photon transmission intensity, I-tr was monitored against temperature to determine critical phase transition temperatures and transition rates. It was observed that the sol-gel transition temperatures, T-sg, were found much lower than the gel-sol, T-gs, transition temperatures based on the hysteresis of the phase transition loops. Sol-gel and gel-sol activation energies were determined and it was found that a carrageenan-water system required less energy for the gel-sol transition than for the sol-gel transition.