Viscoelasticity of Dental Tissue Conditioners during the Sol-gel Transition

2005 ◽  
Vol 84 (4) ◽  
pp. 376-381 ◽  
Author(s):  
H. Murata ◽  
H. Chimori ◽  
T. Hamada ◽  
J.F. McCabe
Keyword(s):  
Molecular Weight ◽  
Sol Gel ◽  
Influential Factor ◽  
Rheological Parameters ◽  
Dental Tissue ◽  
Ethanol Content ◽  
Composition And Structure ◽  
Wide Range ◽  
Sol Gel Transition ◽  
Gel Transition

Formation of tissue conditioners is a process of polymer chain entanglements. This study evaluated the influence of composition and structure on dynamic viscoelasticity of concentrated polymer solutions based on poly(ethyl methacrylate) (PEMA) used as tissue conditioners through the sol-gel transition. The hypothesis was that the ethanol content is the most influential factor in determining gelation speed. Rheological parameters were determined with the use of a controlled-stress rheometer. Analysis of variance by orthogonal array L16(45) indicated that the strong polar bonding of ethanol (contribution ratio ρ = 53.8%; confirming the hypothesis) and molecular weight of polymer powders (ρ = 26.7%) had a greater influence on the gelation times of PEMA-based systems than did the molar volume of plasticizers (ρ = 9.0%) and concentration of polymers ( i.e., powder/liquid ratio) (ρ = 4.5%). The results suggest that the gelation of tissue conditioners based on PEMA can be controlled over a wide range by varying the polymer molecular weight, and especially ethanol content.

scholarly journals Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 652
Author(s):  
Floriane Doudiès ◽  
Anne-Sophie Arsène ◽  
Fabienne Garnier-Lambrouin ◽  
Marie-Hélène Famelart ◽  
Antoine Bouchoux ◽  
...  
Keyword(s):  
Equilibrium Dialysis ◽  
Sol Gel ◽  
Casein Micelle ◽  
New Information ◽  
Wide Range ◽  
Sol Gel Transition ◽  
The Cost ◽  
Micelle Hydration ◽  
Gel Transition

The objective of this work is to bring new information about the influence of temperatures (7 °C and 20 °C) on the equation of state and sol–gel transition behavior of casein micelle dispersions. Casein micelle dispersions have been concentrated and equilibrated at different osmotic pressures using equilibrium dialysis at 7 °C and 20 °C. The osmotic stress technique measured the osmotic pressures of the dispersions over a wide range of concentrations. Rheological properties of concentrated dispersions were then characterized, respectively at 7 °C and at 20 °C. The essential result is that casein micelle dispersions are less compressible at 7 °C than at 20 °C and that concentration of sol–gel transition is lower at 7 °C than at 20 °C, with compressibility defined as the inverse to the resistance to the compression, and that is proportional to the cost to remove water from structure. From our interpretations, these two features were fully consistent with a release of soluble β-casein and nanoclusters CaP and an increased casein micelle hydration and apparent voluminosity at 7 °C as compared with 20 °C.

scholarly journals A Multiple Stimuli-Sensitive Low-Molecular-Weight Gel with an Aggregate-Induced Emission Effect for Sol-Gel Transition Detection

ChemistryOpen ◽  
2018 ◽  
Vol 7 (6) ◽  
pp. 457-462 ◽  
Author(s):  
Hao Wang ◽  
Qihong Liu ◽  
Yalong Hu ◽  
Miaochang Liu ◽  
Xiaobo Huang ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Sol Gel ◽  
Low Molecular Weight ◽  
Emission Effect ◽  
Sol Gel Transition ◽  
Stimuli Sensitive ◽  
Gel Transition

scholarly journals Rheological Properties of Fish Gelatin Modified with Sodium Alginate

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 743
Author(s):  
Svetlana R. Derkach ◽  
Daria S. Kolotova ◽  
Nikolay G. Voron’ko ◽  
Ekaterina D. Obluchinskaya ◽  
Alexander Ya. Malkin
Keyword(s):  
Elastic Modulus ◽  
Transition Temperature ◽  
Sodium Alginate ◽  
Rheological Behavior ◽  
Sol Gel ◽  
Rheological Parameters ◽  
Fish Gelatin ◽  
Mass Ratio ◽  
Sol Gel Transition ◽  
Gel Transition

Polyelectrolyte complexes of sodium alginate and gelatin obtained from cold-blooded fish were studied for potential application as structure-forming agents in food hydrogels. The mass ratio of sodium alginate to gelatin plays a decisive role in the sol-gel transition and rheological behavior of the complexes. Differences in the sol-gel transition temperature were observed upon heating and cooling, as is typical for such materials. We investigated the characteristics of this transition by measuring the isothermal changes in the elastic modulus over time at a constant frequency and the transition temperature at a range of frequencies. The kinetic nature of this transition depends on the composition of the complexes. A characteristic alginate-gelatin mass ratio is the ratio at which maximum transition temperature as well as elastic modulus and viscosity (rheological parameters) values are obtained; the characteristic mass ratio for these complexes was found to be 0.06. Calculation of the ionic group ratios in the biopolymers that form complexes and comparison of these data with the turbidimetric titration results clarified the origin of these maxima. Measuring the viscoelastic properties and the creep-elastic recoil of the samples allowed us to characterize these materials as viscoelastic media with a viscosity in the order of 103–104 Pa·s and an elastic modulus in the order of 102–103 Pa. These values drastically decrease at a certain stress threshold, which can be treated as the gel strength limit. Therefore, the observed rheological behavior of gels formed by fish gelatin modified with sodium alginate characterizes them as typical viscoelastic soft matter.

Viscoelastic behavior of high molecular weight polyimide/cyclohexanone solution during sol-gel transition

Polymer ◽  
2020 ◽  
Vol 190 ◽  
pp. 122250
Author(s):  
Hongxiang Chen ◽  
Wei Liu ◽  
Mei Hong ◽  
Ensong Zhang ◽  
Xuemin Dai ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Sol Gel ◽  
Viscoelastic Behavior ◽  
Sol Gel Transition ◽  
Gel Transition
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