scholarly journals Compositional and Temperature Effects on the Rheological Properties of Polyelectrolyte–Surfactant Hydrogels

Polymers ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 927 ◽  
Author(s):  
Jiří Smilek ◽  
Sabína Jarábková ◽  
Tomáš Velcer ◽  
Miloslav Pekař
Keyword(s):  
Ionic Strength ◽  
Rheological Properties ◽  
Surfactant Concentration ◽  
Background Electrolyte ◽  
Effect Of Temperature ◽  
Physical Interactions ◽  
Chain Conformations ◽  
Oppositely Charged ◽  
Electrolyte Ph ◽  
Positively Charged

The rheological properties of hydrogels prepared by physical interactions between oppositely charged polyelectrolyte and surfactant in micellar form were studied. Specifically, hyaluronan was employed as a negatively charged polyelectrolyte and Septonex (carbethopendecinium bromide) as a cationic surfactant. Amino-modified dextran was used as a positively charged polyelectrolyte interacting with sodium dodecylsulphate as an anionic surfactant. The effects of the preparation method, surfactant concentration, ionic strength (the concentration of NaCl background electrolyte), pH (buffers), multivalent cations, and elevated temperature on the properties were investigated. The formation of gels required an optimum ionic strength (set by the NaCl solution), ranging from 0.15–0.3 M regardless of the type of hydrogel system and surfactant concentration. The other compositional effects and the effect of temperature were dependent on the polyelectrolyte type or its molecular weight. General differences between the behaviour of hyaluronan-based and cationized dextran-based materials were attributed to differences in the chain conformations of the two biopolymers and in the accessibility of their charged groups.

Effect of Temperature and Ionic Strength on Micellar Aggregates of Oppositely Charged Thermoresponsive Block Copolymer Polyelectrolytes

Langmuir ◽  
2019 ◽  
Vol 35 (42) ◽  
pp. 13614-13623 ◽  
Author(s):  
Bence Fehér ◽  
Kaizheng Zhu ◽  
Bo Nyström ◽  
Imre Varga ◽  
Jan Skov Pedersen
Keyword(s):  
Ionic Strength ◽  
Block Copolymer ◽  
Effect Of Temperature ◽  
Micellar Aggregates ◽  
Oppositely Charged

Effect of ionic strength on assembly behaviors and rheological properties of rice glutelin based fibrils

2021 ◽  
pp. 103224
Author(s):  
Ting Li ◽  
Li Wang ◽  
Xinxia Zhang ◽  
Peibin Yu ◽  
Zhengxing Chen
Keyword(s):  
Ionic Strength ◽  
Rheological Properties

scholarly journals Solubilization of Charged Porphyrins in Interpolyelectrolyte Complexes: A Computer Study

Polymers ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 502
Author(s):  
Karel Šindelka ◽  
Zuzana Limpouchová ◽  
Karel Procházka
Keyword(s):  
Dissipative Particle Dynamics ◽  
Water Soluble ◽  
Coarse Grained ◽  
Core Shell ◽  
Computer Study ◽  
Interpolyelectrolyte Complex ◽  
The Core ◽  
Porphyrin Derivatives ◽  
Oppositely Charged ◽  
Positively Charged

Using coarse-grained dissipative particle dynamics (DPD) with explicit electrostatics, we performed (i) an extensive series of simulations of the electrostatic co-assembly of asymmetric oppositely charged copolymers composed of one (either positively or negatively charged) polyelectrolyte (PE) block A and one water-soluble block B and (ii) studied the solubilization of positively charged porphyrin derivatives (P+) in the interpolyelectrolyte complex (IPEC) cores of co-assembled nanoparticles. We studied the stoichiometric mixtures of 137 A10+B25 and 137 A10−B25 chains with moderately hydrophobic A blocks (DPD interaction parameter aAS=35) and hydrophilic B blocks (aBS=25) with 10 to 120 P+ added (aPS=39). The P+ interactions with other components were set to match literature information on their limited solubility and aggregation behavior. The study shows that the moderately soluble P+ molecules easily solubilize in IPEC cores, where they partly replace PE+ and electrostatically crosslink PE− blocks. As the large P+ rings are apt to aggregate, P+ molecules aggregate in IPEC cores. The aggregation, which starts at very low loadings, is promoted by increasing the number of P+ in the mixture. The positively charged copolymers repelled from the central part of IPEC core partially concentrate at the core-shell interface and partially escape into bulk solvent depending on the amount of P+ in the mixture and on their association number, AS. If AS is lower than the ensemble average ⟨AS⟩n, the copolymer chains released from IPEC preferentially concentrate at the core-shell interface, thus increasing AS, which approaches ⟨AS⟩n. If AS>⟨AS⟩n, they escape into the bulk solvent.

Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: Effect of temperature and concentration

2011 ◽  
Vol 103 (2) ◽  
pp. 197-210 ◽  
Author(s):  
Mustafa Tahsin Yılmaz ◽  
Safa Karaman ◽  
Hasan Cankurt ◽  
Ahmed Kayacier ◽  
Osman Sagdic
Keyword(s):  
Rheological Properties ◽  
Oscillatory Shear ◽  
Effect Of Temperature ◽  
Processed Cheese

Gel filtration studies of oxyhemerythrin. II. Effect of temperature and ionic strength on the association-dissociation equilibriums

Biochemistry ◽  
1975 ◽  
Vol 14 (19) ◽  
pp. 4286-4291 ◽  
Author(s):  
Kim Hock Tan ◽  
Steven Keresztes-Nagy ◽  
Allen Frankfater
Keyword(s):  
Ionic Strength ◽  
Gel Filtration ◽  
Effect Of Temperature

scholarly journals Effect of Temperature and Used Ingredients on Rheological Parameters of Pancake Dough

2013 ◽  
Vol 16 (3) ◽  
pp. 63-66
Author(s):  
Peter Hlaváč ◽  
Monika Božiková
Keyword(s):  
Rheological Properties ◽  
Dynamic Viscosity ◽  
Kinematic Viscosity ◽  
Fat Content ◽  
Effect Of Temperature ◽  
Rheological Parameters ◽  
Rotational Viscometer ◽  
Two Samples ◽  
Dynamic And Kinematic Viscosity ◽  
Temperature Dynamic

Abstract This paper presents the selected rheological properties of pancake dough such as dynamic and kinematic viscosity and fluidity. The effect of used ingredients and temperature on rheological properties is investigated. Measurements were performed on three pancake dough samples. In two samples, there was used milk with a different fat content, and in the third sample, all ingredients were in a powder state. A digital rotational viscometer Anton Paar DV-3P was used for measuring the rheological properties. The principle of viscometer measurement is based on the dependence of sample resistance to probe rotation. Results of measurements are shown as graphical dependencies of rheological parameters on temperature. Exponential functions were used to express the dependencies of all rheological parameters on temperature. Dynamic and kinematic viscosity decreased, and fluidity increased with temperature. The highest values of dynamic viscosity were obtained for pancake dough from powder ingredients. A higher fat content of used milk caused higher values of dynamic viscosity.

scholarly journals Modeling the effect of temperature on rheological properties of red wine

2018 ◽  
Author(s):  
Anisa Dhroso ◽  
Hasime Manaj ◽  
Ilirjan Malollari ◽  
Berisha Varvara
Keyword(s):  
Rheological Properties ◽  
Red Wine ◽  
Effect Of Temperature
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