Swelling of poly(methacrylic acid) gels and adsorption of L-lysine and its polymer on the gels

Poly (methacrylic acid) gels (PMAA gels) of various degrees of crosslinking were prepared and the dissociation behavior of these gels was examined; the swelling behavior was investigated as a function of the solution pH values. A reentrant phenomenon of swelling was observed and interpreted based on the Flory-Huggins equation and the Donnan equilibrium formula. Moreover, adsorption of L-lysine, oligo(L-lysine)s (Lys-n,n=3, 9, and 19) and poly(L-lysine) onto PMAA gels from aqueous solutions was investigated under different conditions of pH and concentration of adsorbate. The adsorption ratio of L-lysine onto PMAA gel is dependent on both the pH of solution and the degree of crosslinking. In a pH range between 8 and 9, the protonated form of L-lysine is strongly adsorbed on the PMAA gel by electrostatic interactions. Oligomers and polymer of L-lysine are adsorbed in a somewhat different way from the monomeric L-lysine. In addition, the desorption behavior of L-lysine from PMAA gels by a change in pH was also investigated.     

Adhesion of molded polyethylene using polyethylene gels by microwave heating

Adhesive effect of polyethylene gels on the molded polyethylene by heating with microwaves has been investigated. Polyethylene gels in polar organic solvents such aso-xylene, chlorobenzene,o-dichlorobenzene,m-dichlorobenzene, 1,1,1,2-tetrachloroethane, and 1,1,2,2-tetrachloroethane were used as adhesives. All of these gels showed adhesive effect when heated with microwaves. In particular, the gels in 1,1,2,2-tetrachloroethane showed such strong adhesion that polyethylene plates of 3 mm in thickness and 20 mm in width gave rise to necking by heating for 8 min in a 500 W (2450 MHz) microwave oven.     

Relation between syneresis and rheological properties of particle gels

The relation between the tendency to exhibit syneresis of rennet (pH 6.65) and acid (pH 4.6) skim-milk gels and the rheological properties of these gels is discussed. Based on the syneresis model for milk gels of Van Dijk and Walstra [1, 4, 14, 19] it is reasoned that the average lifetime of the protein-protein bonds in the casein strands forming the gel network, the fracture force of these strands, and their flexibility are the main mechanical properties of importance. It is argued that the ratio of the loss modulus to the storage modulus (tan δ) as a function of the time scale of the measurement in dynamic experiments is a good measure of the first property. Results are given for rennet skim-milk gels at 25, 30, and 40°C and for an acid skim-milk gel at 30°C. Moreover, the stress strain relation and fracture behavior of both gels were assessed in creep measurements as a function of the duration of the applied stress. Rennet skim-milk gels have a lower fracture stress σ _f and therefore probably a lower fracture force per strand and a higher tan δ over long time periods than acid gels, while tan δ increases with temperature. As predicted, low fracture stresses and high tan δ correlated with an increased tendency to exhibit syneresis.     

Thermochromism of polypropylene gels

It is found that polypropylene gels in some solvents of benzene-derivatives show a striking change of colour. The colour changes from blue to yellow as the temperature rises from the melting point of the solvent to around 70–80 °C. The apparent characteristic of the phenomenon resembles the thermochromism of cholesteric liquid crystals although polypropylene itself is colourless and has no asymmetric carbons in the molecules. Polypropylene flakes swelled in these solvents also show similar thermochromism.     

Adhesive effect of high density polyethylene gels on polyethylene moldings

Adhesive effect of polyethylene moldings by use of high density polyethylene gels in organic solvents such as decalin, tetralin, ando-dichlorobenzene was investigated by shearing tests, electron microscope, and DSC measurements. All of the gels showed such a strong adhesive strength over 36 kg/cm² that polyethylene plates of 3 mm in thickness gave rise to necking sufficient for practical use, when heated at 120 °C for 2 h. In particular, the gel in tetralin showed a strong adhesive strength when heated at 110 °C. It was found that adhesive strength increases with the heating temperature; the temperatures at which adhesive strength begins to increase differ depending on the type of polyethylene sample and solvent. It is apparent that polyethylene gels exhibit an adhesive effect when they are heated at higher temperatures than the gel melting temperatures, and that the closer the SP values of solvents used for the gelation are to the molded polyethylene, the stronger the adhesion of the polyethylene molding.     

Adhesive effect of low-density polyethylene gels on polyethylene moldings

Adhesive effect of low density polyethylene (LDPE) gels in organic solvents such as decalin, tetralin, ando-dichlorobenzene on high density polyethylene (HDPE) moldings has been investigated by shearing tests, electron microscopy, and DSC measurements. When heated at 110°C for 2 h, all of the gels showed strong adhesive strengths around 30 kg/cm², which is sufficiently strong for practical uses. It has been found that the adhesive strength increases with the heating temperature and that the temperature at which the heated gel begins to exhibit the adhesive effect depends upon solvents and is about 30° lower than that of the HDPE gels.     

Swelling of sodium acrylate gels

The swelling process of sodium acrylate gel is experimentally investigated. It is found that sodium acrylate gels weakly crosslinked with N,N-methylene-bis-acrylamide may undergo volume phase transition and that different kinds of mechanical instabilities occur in sequence at the transition. Peculiar wrinkle patterns appear on the free surface of an unstable gel and are changed in geometry as swelling proceeds. Cellular patterns seen at various instances in the late period of swelling are ascertained to be geometrically similar to each other and different only in size. The radii of spherical acrylate gels allowed to swell in water are measured as functions of time. The results are discussed and compared with the kinetic theories of swelling. As a result, these theories are proved to be unsatisfactory to fully describe the experimental facts.     

Hydration of synthetic polypropylenephosphate (PPP) — a simplified model for natural teichoic acids Part 3. Bound (nonfreezing) water in PPP gels by the pulsed Fourier transform NMR method

The structure and properties of bound water, nonfreezing at low temperature, in polypropylenephosphate (PPP) gels have been studied by the pulsed Fourier transform NMR method. The amount of hydrate water in gels depends strongly on the type of counterions. For PPP in acid and magnesium salt forms this amount was found to be three and eight moles per one mole of phosphate groups, respectively. The shape of a resonance line of bound water protons at low temperature was approximated by the curve of the system of proton pairs of statistically distributed orientations. The distance between two interacting protons in a pair, calculated from NMR spectrum, corresponds to the H-H distance in an isolated water molecule. This means that hydrate water molecules are fixed at hydration sites of polymer phosphate groups at a distance limiting intermolecular proton-proton interaction. The analysis of the NMR signal shape confirms that the structures of the primary hydration layer of phosphodiester groups, proposed in our previous theoretical studies, exist in PPP gels.     

Adhesion of a pair of polyethylene moldings by polyethylene gels

It was found that polyethylene gels in solvents such as benzene, toluene, xylene, decalin, tetralin, tetrachloroethylene, 1,1,2,2-tetrachloroethane, and chlorobenzene are effective for adhesion of a pair of polyethylene plates. In particular, the adhesion strength of polyethylene gels in decalin, tetralin and tetrachloroethylene was strong enough for practical use.Adhesive effect appears due to local dissolution of the surface of polyethylene plate in contact with the gel with increasing temperature, and subsequent recrystallization.     

Thermochromism of poly-1-butene gels

Poly-1-butene gels in some solvents of benzene-derivatives show a colouring phenomenon. The colour changes from blue to yellow under irradiation of natural light as the temperature rises from the melting point of the solvent to the sol-gel transition temperature. The colouring phenomenon is due to selective scattering, but not to optical absorption. The apparent characteristics of the phenomenon resemble the thermochromism of cholesteric liquid crystals, although poly-1-butene itself is colourless and has no asymmetric carbons.     

Organogels from water-in-oil microemulsions

A new family of organogels is described. They originate from water-in-oil microemulsions, from which the name microemulsion gels or microemulsion-based gels is derived. Two different types of such gels are presented here, referred to asgelatine gels andlecithin gels, respectively. In the case of gelatine gels, the initial ternary system typically consists of isooctane, AOT (bis 2-ethylhexyl sodiumsuccinate) and water; gelation is induced by solubilization of gelatine in the water microphase above a critical concentration. In the case of lecithin gels no polymeric material is needed. Starting from a reverse micellar solution of lecithin (50–200 mM) in an organic solvent, gelation is induced by the addition of a small amount of water. The molar ratio of water to lecithin typically varies between 1 and 12 for the 50 different solvents investigated to date. These gels are isotropic, thermoreversible and optically transparent.For both microemulsion gels the influence of the concentration of the components on gelation is presented in the form of preliminary phase diagrams.The physico-chemical properties of these organogels were characterized using a variety of techniques such as NMR, DSC, dynamic shear viscosity measurements, and light scattering. Based on these measurements, preliminary models for the structure of these novel systems were developed.It is possible to co-solubilize a variety of reactive molecules in these gels. Therefore, it may be possible to use these organogels for a number of chemical, pharmaceutical, and cosmetic applications.Paper presented at the Workshop on Ringing Gels and Cubic Phases, Bayreuth, October 25–26, 1988.     

On Tanaka-Fillmore's kinetics swelling of gels

Tanaka and Fillmore treated the swelling of a gel as a process where a crosslinked polymer network having been initially under uniform stress is expanded by osmotic pressure, sucking up the surrounding fluid medium. We point out that their physical reasoning is unnatural and leads to an unacceptable conclusion; we propose a more sound approach to the same problem. Our treatment assumes that the gel network is extended not by the osmotic pressure of the gel, but rather by the swelling pressure which is generated by the excess fluid penetrating in against the real nature of a polymer network that tends to shrink. The diffusion equation of the fluid, hence, plays a dominant role and gives the distribution of fluid concentration in contrast to Tanaka-Fillmore's scheme. The expression for the distribution of local strain in a spherical gel is deduced from the relation of mechanical balance between two forces, the one is due to the elasticity of the network and the other due to the gradient in the chemical potential of the fluid. The results obtained have forms analytically similar to Tanaka-Fillmore's, but are differ in the physical meanings.     

Rheological properties of viscoelastic biofilm extracellular polymeric substances and comparison to the behavior of calcium alginate gels

In this publication we present a detailed study of viscoelastic biofilms of Pseudomonas aeruginosa. Sample solutions were extracted from biofilm layers grown on Pseudomonas isolation agar. This aqueous solutions of extracellular polymeric substances exhibit weak elastic effects caused by entanglements and a small number of permanent junction points formed by calcium ions. The cross-linking mechanisms are confirmed by the Cox–Merz rule and dynamic frequency sweep tests, which result in an average lifetime of junction points of the order of 17 ms. The experimental data reveal 3.4×10¹⁷ elastically effective chains per liter of solution and no significant temperature effects in the regime between 2 and 24 °C. This result coincides pretty well with the concentration of dissolved polymer chains (2.9×10¹⁷ molecules/l). Upon addition of calcium ions, one observes the formation of stable supermolecular networks with permanent junction points. These cross-linking points did not show thermal fluctuations in time zones between 10 ms and several hours. The entanglement density of these gels is of the same order as observed in the non-cross-linked sol state (entrapped entanglements). In spite of the different molecular composition alginate gels show the same type of cross-linking mechanism as gels of extracellular polymeric substances.     

The spinnability of viscoelastic solutions of tetradecyl- and hexadecyl-trimethylammonium salicylates

The spinnability was measured for aqueous viscoelastic solutions of tetradecyl- and hexadecyltrimethylammonium salicylates (C₁₄TASal, C₁₆TASal) in the absence and presence of sodium salicylate (NaSal) and sodium bromide (NaBr). The spinnability is classified into two types, D and C. While the intrinsic drawing length in type D is proportional to the drawing velocity, the drawing intrinsic length in type C decreases with the drawing velocity or is independent of it. The spinnability changes from type D to C, as the drawing velocity and the surfactant concentration increase, and the temperature lowers. The effect of salt is different between NaSal and NaBr. It can be assumed that a pseudo-network structure composed of rod-like micelles is formed in viscoelastic and spinnable surfactant solutions. Then, the spinnability depends on the balance between the elasticity and the viscosity in which the structure results.     

Ringing gels: Their structure and macroscopic properties

The phase diagram of the ternary surfactant system which consists of dimethyltetradecylaminoxide, hydrocarbon, and water contains a highly elastic gel phase which borders on the micellarL ₁-phase. This gel phase is transparent, optically isotropic, and shows the ringing phenomena when it is excited to mechanical vibrations. From SANS and light-scattering measurements it is shown that this phase consists of the same spherical microemulsion droplets which are present in the adjacent micellar solution. Even in the micellar solution the droplets are fairly monodisperse and in the SANS scattering functions a second scattering maximum was observed. Both the light scattering and SANS data can be described quantitatively on the basis of hard sphere interactions between the particles. Furthermore, it is shown that elasticity and shear modulus of the gel phase, which were determined experimentally, correlate with the compressibility modulus as calculated from the scattering data. The elasticity modulus and hence the osmotic compressibility modulus are related to the Laplace pressure inside the globules. For the calculation of this pressure it is possible to take the interfacial tension, which is obtained from a dilute micellar solution against the hydrocarbon which is used for the system. The radius of the particles and the hydrocarbon content in the system can be increased when some of the dimethyltetradecylaminoxide is replaced by dimethyltetradecylphosphinoxide.     

Thermotropic gelation of ovalbumin 1. Viscoelastic properties of gels as a function of heating conditions and protein concentration at various pH values

A study has been undertaken of stress relaxation in ovalbumin thermotropic gels with a concentration of 8–20%, depending on time and temperature of heating (respectively, 20–60 min, 70°–110°C), at pH 2.5–10.0. In all instances, the dependence of the initial gel elasticity modulus on heating has a single maximum. Gelation conditions corresponding to this maximum are considered optimal. Optimal gelation time is 30 min, regardless of pH. On the other hand, the optimal heating temperature depends on pH. To the right and left of the isoelectric point of protein (2.5pH<4.0 and 5.5G) of gels on heating conditions, pH and protein concentration (X ₁,X ₂,X ₃,X ₄), as well as on time of relaxation (t) may be generally described asG(X ₁,X ₁,X ₁,X ₁,t)=G _e(X ₁,X ₂,X ₃,X ₄)f(t), whereG _e is the equilibrium value of the elasticity modulus, and f(t) the relaxation function. Thus, a change in the parameters only affects the value of the equilibrium elasticity modulus, and exerts no effect on the relaxation time spectrum. For this reason, all the relaxation curves obtained may be transformed into two normalized relaxation functions:f(t)=f(t)/f(1)=G(X ₁,X ₂,X ₃,X ₄,t)/G(X ₁,X ₂,X ₃,X ₄, 1)Each of these normalized functions corresponds to one of the homologous groups. Rheological similarity of gels in each homologous group evidently points to their structural similarity. Invariance of the gel relaxationproperties with regard to protein concentration, leads to a concentration dependence of the equilibrium modulus at various pH values. These dependences are curvilinear on a double logarithmic scale. The slope of the curve exceeds 2 in the entire concentration interval studied. In other words, the dependences obtained cannot be described by the usual law of squares. On the other hand, they adequately match Hermans theoretical relation for a network formed by random association of identical polyfunctional particles without cyclization. This simple model evidently gives a true picture of the major regularities of thermotropic gelation for ovalbumin. An agreement between this theory and experiment was achieved for a protein concentration ofC ^*=6.0±1.0% at the gel point regardless of pH. Invariance of gelpoint position with regards to pH demands further confirmation.List of symbols T _h,t _h heating temperature and time - T _h ^* ,t _h ^* optimal heating temperature and time - C protein concentration - C ^* protein concentration in gel-point - G relaxation modulus - G _e equilibrium modulus - f(t) relaxation function - t time of relaxation - f(t) normalized relaxation function - fT _A (t), f _B (t) normalized relaxation functions of groups A and B - G ₁ T _h,t _h-reduced modulus - G ₂ T _h,t _h, pH-reduced modulus - G ₃ C-reduced modulus - b ₁ T _h, t_h reduction parameter of modulus - b ₂ pH reduction parameter of modulus - b ₃ C reduction parameter of modulus - W_g gel-fraction     

Formation of functional phosphosilicate gels from phytic acid and tetraethyl orthosilicate

Phosphosilicate gels with high phosphorus content (P mol% > Si mol%) have been prepared using phytic acid as the phosphorus precursor, with tetraethyl orthosilicate (TEOS). It is shown that the structure of phytic acid is maintained in both the sols and those gels dried at a low temperature (i.e. ≤120 °C). Solid state ²⁹Si and ³¹P NMR suggest that the gel network is primarily based on tetrahedral silicon and that phosphorus is not chemically incorporated into the silicate network at this point. X-ray diffraction shows the gel to be amorphous at low temperatures. After heat treatment at higher temperatures (i.e. up to 450 °C), P–O–Si linkages are formed and the silicon coordination changes from tetrahedral to octahedral. At the same time, the gel crystallizes. Even after this partial calcination, ³¹P NMR shows that a large fraction of phytic acid remains in the network. The function of phytic acid as chelating agent is also maintained in the gels dried at 120 °C such that its ability to absorb Ca²⁺ from aqueous solution is preserved.     

The structure of water and methanol adsorbed on silica gel by FT-NIR spectroscopy

The NIR adsorption spectra were analyzed quantitatively on the fundamental, combination and first overtone region of OH vibrations of silanol groups, water and methanol adsorbed on mesoporous silica gels. Adsorbed methanol constitutes first layer of about 3 molecules/um^–2 and second layer, the structure of which is similar to that of bulk methanol liquid. Adsorbed water consists of a first layer of about 3 molecules/nm^–2, the second layer of about 9 molecules/nm^–2 and the third layer has a structure similar to the that of bulk water. The molecular configuration at the interface is discussed.     

The role of precursors in the structure of SiO2-Al2O3 sols and gels by the sol-gel process

Binary sols and gels of SiO₂-Al₂O₃ were prepared using tetraethyl orthosilicate and each of four aluminum compounds; aluminum di (sec-butoxide) ethylacetoacetic ester chelate (AC), aluminum nitrate nonahydrate (AN), aluminum formoacetate (AF), and boehmite sol (BS) made from aluminum i-propoxide. The structure and the evolution of the Si-O-Al bonds in SiO₂-Al₂O₃ sols and gels were investigated by ²⁷Al nuclear magnetic resonance (NMR), Infrared absorption spectra, DTA, and X-ray diffraction. The formation of Si-O-Al bonds differs depending on the aluminum compounds used as raw materials. The ratio of Al(IV) to {Al(IV) + Al(VI)} is related to the microstructural homogeneity of the gels. When AC is used as a raw material, the Si-O-Al bonds are formed in the sol state and resultant gel shows good microstructural homogeneity. In case of AN, the Si-O-Al bonds are not formed either in the sol or the wet gel state. The bonds are formed by drying the gel before heat-treatment temperature reaches 300 400°C, resulting in good microstructural homogeneous gel. When AF is used, the Si-O-Al bonds are formed in the sol state but the ratio of Al(IV) to {Al(IV) + Al(VI)} is lower than when using AC. Microstructural homogeneity of the gel is ranked between AC or AN and BS. Using BS, the Si-O-Al bonds are not formed in the sol solution, and the change in the coordination number of the gel is similar to that of boehmite gel. The Microstructural homogeneity of the gel is the worst among the BS gels, which were prepared by using the four aluminum raw materials.     

Black foam and emulsion films from nonionic surfactant solutions: rupture by hole formation

The concept that rupture of bilayer films is caused by nucleation of holes was checked for foam and emulsion films stabilized by the same nonionic surfactant. Newtonian black (NB) films were formed in a ring-cell from a biconcave drop with air or nonane, respectively, as the ambient phase. The lifetime of the foam and emulsion films increases with surfactant concentration. This relation is analysed on the basis of above mentioned theory.Dedicated to Prof. Dr. A. Weiss on the occasion of his 60th birthday.