Synthesis, characterization and rheological properties of three different associative polymers obtained by micellar polymerization

2006 ◽  
Vol 58 (2) ◽  
pp. 425-433 ◽  
Author(s):  
Ana C. Lara-Ceniceros ◽  
Claudia Rivera-Vallejo ◽  
Enrique J. Jiménez-Regalado
Keyword(s):  
Rheological Properties ◽  
Associative Polymers ◽  
Micellar Polymerization

Influence of hydrophobe fraction content on the rheological properties of hydrosoluble associative polymers obtained by micellar polymerization

e-Polymers ◽  
2012 ◽  
Vol 12 (1) ◽  
Author(s):  
Enrique J. Jiménez-Regalado ◽  
Elva B. Hernández-Flores
Keyword(s):  
Relaxation Time ◽  
Rheological Properties ◽  
Polymer Concentration ◽  
Water Soluble ◽  
Polymer Chains ◽  
Associative Polymers ◽  
Hydrophobically Modified ◽  
Viscosity Increase ◽  
Increase Rate ◽  
Micellar Polymerization

AbstractThe synthesis, characterization and rheological properties in aqueous solutions of water-soluble associative polymers (AP’s) are reported. Polymer chains consisting of water-soluble polyacrylamides, hydrophobically modified with low amounts of N,N-dihexylacrylamide (1, 2, 3 and 4 mol%) were prepared via free radical micellar polymerization. The properties of these polymers, with respect to the concentration of hydrophobic groups, using steady-flow and oscillatory experiments were compared. An increase of relaxation time (TR) and modulus plateau (G0) was observed in all samples studied. Two different regimes can be clearly distinguished: a first unentangled regime where the viscosity increase rate strongly depends on hydrophobic content and a second entangled regime where the viscosity follows a scaling behavior of the polymer concentration with an exponent close to 4.

Physical Principles Underlying the Complex Biology of Intracellular Phase Transitions

2020 ◽  
Vol 49 (1) ◽  
pp. 107-133 ◽  
Author(s):  
Jeong-Mo Choi ◽  
Alex S. Holehouse ◽  
Rohit V. Pappu
Keyword(s):  
Phase Transitions ◽  
Rheological Properties ◽  
Recent Work ◽  
Driving Forces ◽  
Rna Molecules ◽  
Associative Polymers ◽  
Different Types ◽  
Condensate Formation ◽  
The Impact ◽  
Physical Principles

Many biomolecular condensates appear to form via spontaneous or driven processes that have the hallmarks of intracellular phase transitions. This suggests that a common underlying physical framework might govern the formation of functionally and compositionally unrelated biomolecular condensates. In this review, we summarize recent work that leverages a stickers-and-spacers framework adapted from the field of associative polymers for understanding how multivalent protein and RNA molecules drive phase transitions that give rise to biomolecular condensates. We discuss how the valence of stickers impacts the driving forces for condensate formation and elaborate on how stickers can be distinguished from spacers in different contexts. We touch on the impact of sticker- and spacer-mediated interactions on the rheological properties of condensates and show how the model can be mapped to known drivers of different types of biomolecular condensates.

A Novel Associative Polymer Network based on Cyclodextrin Inclusion with Tunable Rheological Properties

2006 ◽  
Vol 947 ◽  
Author(s):  
Lin Fu ◽  
Xuhong Guo ◽  
Stephen Lincoln ◽  
Robert K. Prud'homme
Keyword(s):  
Rheological Properties ◽  
Polymer Network ◽  
Sodium Dodecylsulfate ◽  
Titration Calorimetry ◽  
Temperature Sensitive ◽  
Associative Polymers ◽  
Alkyl Chains ◽  
Alkyl Groups ◽  
Dynamic Rheological Properties ◽  
Associative Polymer

ABSTRACTA novel associative polymer network with tunable rheological properties is developed based on cyclodextrin-hydrophobe inclusion. The network is formed from mixtures of two polyacrylic acid (PAA) backbone polymers, one with pendant cyclodextrin groups and one with pendant hydrophobic alkyl groups. The lifetime of the cyclodextrin-hydrophobe inclusion can be well controlled by the length of alkyl chains inserted into the cyclodextrins; also, the binary nature of cyclodextrin-hydrophobe inclusion prevents hydrophobes from forming non-stoichiometric multiple associations. This system can serve as a model associative polymer network to test associative polymers theories. Dynamic rheological properties of this mixture solution can be tuned by adding free cyclodextrins or sodium dodecylsulfate (SDS) to displace polymer to polymer associations. Dynamic moduli change three orders of magnitude from a gel state to a sol state. This polyelectrolyte system is also pH sensitive, salt sensitive and temperature sensitive. The phase behavior of this mixture solution is experimentally studied by light scattering measurements and rheology. The thermodynamics of the cyclodextrin-hydrophobe interaction is independently studied using isothermal titration calorimetry and surface plasmon resonance study.

scholarly journals Rheological Properties of Hydrophobically Associative Copolymers Prepared in a Mixed Micellar Method Based on Methacryloxyethyl-dimethyl Cetyl Ammonium Chloride as Surfmer

2014 ◽  
Vol 2014 ◽  
pp. 1-14 ◽  
Author(s):  
Rui Liu ◽  
WanFen Pu ◽  
Hu Jia ◽  
XiaoPei Shang ◽  
Yue Pan ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Ammonium Chloride ◽  
Mixed Micelles ◽  
Aggregation Number ◽  
Conductivity Measurement ◽  
Water Soluble ◽  
Experimental Conditions ◽  
Micellar Polymerization ◽  
Insight Into ◽  
Micelle System

A novel cationic surfmer, methacryloxyethyl-dimethyl cetyl ammonium chloride (DMDCC), is synthesized. The micellar properties, including critical micelle concentration and aggregation number, of DMDCC-SDS mixed micelle system are studied using conductivity measurement and a steady-state fluorescence technique. A series of water-soluble associative copolymers with acrylamide and DMDCC are prepared using the mixed micellar polymerization. Compared to conventional micellar polymerization, this new method could not only reasonably adjust the length of the hydrophobic microblock, that is,NH, but also sharply reduce the amount of surfactant. Their rheological properties related to hydrophobic microblock and stickers are studied by the combination of steady flow and linear viscoelasticity experiments. The results indicate that both the hydrophobic content and, especially the length of the hydrophobic microblock are the dominating factors effecting the intermolecular hydrophobic association. The presence of salt influences the dynamics of copolymers, resulting in the variation of solution characters. Viscosity measurement indicates that mixed micelles between the copolymer chain and SDS molecules serving as junction bridges for transitional network remarkably enhance the viscosity. Moreover, the microscopic structures of copolymers at different experimental conditions are conducted by ESEM. This method gives us an insight into the preparation of hydrophobically associative water-soluble copolymers by cationic surfmer-anionic surfactant mixed micellar polymerization with good performance.

Influence of Surfactant and Charged Monomer Concentrations on Micro-Block Length of Associative Polymers by Micellar Polymerization

2015 ◽  
Vol 37 (8) ◽  
pp. 1083-1088
Author(s):  
Jian-xin Liu ◽  
Tian-jie Peng ◽  
Jun-ru Zhang ◽  
Wei-yu Chen ◽  
Ke-quan Meng ◽  
...  
Keyword(s):  
Block Length ◽  
Associative Polymers ◽  
Micellar Polymerization

Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Mathematical Statistics ◽  
Intended Purpose ◽  
The Future ◽  
Relationship Of ◽  
The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

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