Thermoreversible gels of polyacrylonitrile

Polyacrylonitrile (PAN) is soluble at room temperature in some ionic aqueous media and in many polar organic liquids such as dimethyl sulfoxide, but the polymer will not crystallize from these solvents. It is known, however, that PAN will from single crystals from dilute propylene carbonate (PC) solutions. It was found that on cooling concentrated PAN-PC solutions, thermoreversible gels were formed. The gels showed x-ray diffraction peaks and calorimetry indicated first-order dissolution endotherms and crystallization exotherms. Thus, on cooling, crystallization of the polymer from this solvent was identified as the cause for gelation of concentrated solutions. © 1992 John Wiley & Sons, Inc.     

Thermoreversible gelation strongly coupled to coil-to-helix transition of polymers

This paper theoretically studies thermoreversible gelation driven by aggregation of helices formed on the polymer chains. Two fundamentally different cases of (i) multiple association of single helices and (ii) association by multiple helices with multiplicity k (such as double helices (k=2), triple helices (k=3), etc.) are treated on the basis of different equations. The helix length distribution on a polymer chain (or assemble of chains for multiple helices) is derived as a function of polymer concentration and temperature. Theoretical calculation of the total helix content in the solution is compared with experimental data of optical rotation in iota-carrageenan solutions at different polymer concentrations. It is shown that at low temperature there is a sharp transition from network to bundle state (pair, triplet, etc.). To confirm such a network/pairing transition, we carried out Monte Carlo simulation of polymer solution in which hydrogen-bonded zipper-like cross-links are formed.     

Effects of added surfactants on thermoreversible gelation of associating polymer solutions

The influence of added surfactants on physical properties of associating polymer solutions was examined by a new statistical‐mechanical theory of associating polymer solutions with multiple junctions and by computer simulation. The sol–gel transition line, the spinodal line, and the number of elastically effective chains in the mixed networks were calculated as functions of the concentration of added surfactants. All of them exhibited nonmonotonic behavior as a result of the following two competing mechanisms. One was the formation of new mixed micelles by binding surfactants onto the polymer associative groups. These micelles serve as crosslink junctions and promote gelation. The other was the replacement of polymer associative groups in the already formed network junctions by added surfactants. Such replacement lowers connectivity of junctions and destroys networks. The critical micelle concentration was also calculated. The results are compared with the reported experimental data on poly(ethylene oxide)‐based associating polymers and hydrophobically modified cellulose derivatives. © 2004 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 42: 733–751, 2004     

Mechanical selfsimilarity of polymers during chemical gelation

Network polymers near their gel point exhibit selfsimilar mechanical behavior, as expressed by power law relaxations. The range of selfsimilarity is defined by two limiting length scales. The upper limit is the correlation length, defined by the linear size of the typical cluster, and a lower limit, roughly given by the size of one preformed linear chain, i. e., the mean distance between crosslinks. The correlation length increases with the approach to the gel point, and diverges at the critical extent of reaction, i. e., the gel point where the infinite cluster is formed. Above the gel point, it decreases again with further crosslinking. Dynamic mechanical measurements of the complex modulus at the gel point show a power law in the frequency dependence over the entire frequency range, monitoring selfsimilarity. Swelling effects reduce the fractal dimension of the percolation cluster form 2.5 to 2. It is shown how the power law G() ^1/2, found by experiment, is connected to the structure of the polymeric cluster.Presented at the Physikertagung 1987 in Berlin.     

Crystallization-induced gelation of ethylene/1-butene copolymers over a wide crystallinity range

The crystallization-induced gelation from decalin solutions of a series of ethylene-butene random copolymers covering the range of crystal weight fraction 0.32–0.74 and having nearly equal molar weights has been investigated as a function of concentration. Swollen as well as dried gels have been characterized by means of differential scanning calorimetry, mechanical tests and scanning electron microscopy. The critical concentration for gelation is shown to be strongly dependent on the crystallinity of the polymers. On the contrary, the critical concentration for chain entanglement is quite invariant. A liquid-liquid phase separation phenomenon prior to the crystallization upon cooling is disclosed for the more crystalline materials. The better solubility of the co-unit rich copolymers is ascribed to a more favorable interaction parameter towards decalin with increasing co-unit content. Common aspects of the gelation process of the copolymers with that of atactic amorphous and isotactic semicrystalline polystyrene are discussed.     

Rheology and gelation of cellulose/ammonia/ammonium thiocyanate solutions

Liquid crystalline solutions of cellulose in an ammonia/ammonium thiocyanate solvent will form thermoreversible gels at temperatures below 30°C. These gels are of interest both for processing the cellulose/ammonia/ammonium thiocyanate system and because they have an unusual structure, containing neither crystalline nor covalently bonded crosslinks. Although these gels contain neither crystalline nor covalently bonded crosslinks, the dynamic rheological behavior of the system at the gel point was found to be the same as for gels with covalent or crystalline crosslinks with a loss tangent, tan δ, independent of frequency. The kinetics of the gelation process was monitored via dynamic elastic modulus, G′. All samples revealed an exponential increase in G′ with time during gelation, very different from that observed in covalently bonded or crystalline crosslinked systems. Measurements of the loss tangent enabled precise determination of the gelation time for these systems as a function of cellulose concentration and temperature. We found the gel time to be inversely related to cellulose concentration and directly related to temperature. The strong dependence of gel time on these parameters offers a windows of spinnability that can be tailored for processing high modulus cellulose fibers. © 1996 John Wiley & Sons, Inc.     

Effect of solution concentration on the gelation of aqueous polyvinyl alcohol solution

The concentration dependence of cryogenic gelation for aqueous solution of poly(vinyl alcohol) was studied by measuring the apparent gel fraction G and the swelling ratio Q of the gel formed by freezing and thawing. It was found that for the gelation process there were three distinct regions of solution concentration bounded by two concentrations C_gel and C. The gel started to form at C = C_gel, while no visible gel could be detected even upon repeated freezing and thawing of the extremely dilute solutions of C < C_gel. The entire solution was gelatinized as a whole in the high concentration region of C > C. In the intermediate concentration region, C_gel < C < C, which covers three orders of magnitude in concentration, gel and sol phases coexist. Both concentration dependencies of G and Q show two branches jointed at a concentration very close to the overlap concentration C^*. The curve of G?Q versus C shows a sharp cusp. In case the sharp cusp concentration is really the value of C^*, gelation offers a precise method to determine the overlap concentration. ©1995 John Wiley & Sons, Inc.     

Thermoreversible gelation with hydrogen‐bonded zipper‐like crosslink junctions

Thermoreversible gelation of polymer chains bearing hydrogen‐bonding functional groups is studied by off‐lattice Monte Carlo simulation with semiflexible bead‐and‐spring model chains. To see the formation of zipper‐like sequential crosslink junctions (domino effect), we introduce stabilization energy ?Δε between the nearest neighboring hydrogen‐bonded beads along a chain in addition to the ordinary pairwise hydrogen‐bond energy ?ε. It is found that the condition nθ/ = 2 is fulfilled at the sol/gel transition point, where is the average zipper length, θ the zipper content per chain, and n the total number of beads on a chain. It is also shown that, at low temperature, zipper growth dominates the nucleation of new zippers, and as a result, there is another transition from a three‐dimensional network to a pairwisely bound state (network/pair transition). © 2005 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 43: 3331–3336, 2005     

Thermoreversible gelation of poly(ethylene oxide) biodegradable polyester block copolymers

The gel to sol transition of aqueous solutions of di‐ and triblock copolymers consisting of poly(ethylene oxide) and biodegradable polyesters was studied as a function of temperature. The molecular weight and the chemical composition of the biodegradable blocks, (poly(l ‐lactic acid), poly(dl ‐lactic acid), poly(dl ‐lactic acid‐co‐caprolactone), and poly(dl ‐lactic acid‐co‐glycolic acid)) were varied to investigate the effects of chain packing and relative hydrophobicity on the gel to sol transition. The block copolymers studied formed micelles at lower concentrations in water, while the concentrated solutions experienced a gel to sol transition as the temperature increased. Further increase in temperature resulted in the precipitation of polymers. With increasing molecular weight and chain packing tendency of hydrophobic biodegradable block, the gel to sol transition occurred at lower concentrations and the transition temperature ranged from 0°C to over 90°C in a relatively narrow concentration range. The results obtained in this study confirm the relationship between gelation properties and polymer structure, as well as provide more information for these polymers in drug delivery applications. © 1999 John Wiley & Sons, Inc. J Polym Sci A: Polym Chem 37: 751–760, 1999     

Thermoreversible gelation of blend of poly(vinylidene fluoride) and poly(vinylidene fluoride-trifluoroethylene) in γ-butyrolactone solution

Thermoreversible gelation behavior of blend of poly(vinylidene fluoride) and poly(vinylidene fluoride-trifluoroethylene) in γ-butyrolactone solution was studied. Sol-gel transition temperature increased with the increase of polymer concentration, but was independent of the blend ratio of two polymers. An equation for gelation rate was derived, assuming that the gelation is a first-order reaction and that the gelation rate obeys an Arrhenius type. According to the equation, the growth index of gelation and supercooling temperature had a dominant effect on gelation rate. The growth index of gelation, which was calculated from the dependence of activation energy on the supercooling temperature in the isothermal gelation, varied with the blend ratio of two polymers. Growth index of gelation larger than 2 was obtained for the blend gels studied in this experiment. It may suggest that the multidimensional growth of gels occurs in such polymer blend solutions. X-ray diffraction and differential scanning calorimetry measurements showed existence of separate crystals due to each component of polymer in the blend gels. © 1996 John Wiley & Sons, Inc.     

Thermoreversible gelation of poly(ethylene oxide) biodegradable polyester block copolymers. II

Poly(ethylene oxide)-b-poly(L-lactic acid) (PEO-PLLA) diblock copolymers were synthesized via a ring opening polymerization from poly(ethylene oxide) and l -lactide. Stannous octoate was used as a catalyst in a solution polymerization with toluene as the solvent. Their physicochemical properties were investigated by using infrared spectroscopy, ¹H-NMR spectroscopy, gel permeation chromatography, and differential scanning calorimetry, as well as the observational data of gel-sol transitions in aqueous solutions. Aqueous solutions of PEO-PLLA diblock copolymers changed from a gel phase to a sol phase with increasing temperature when their polymer concentrations are above a critical gel concentration. As the PLLA block length increased, the gel-sol transition temperature increased. For comparison, diblock copolymers of poly(ethylene oxide)-b-poly(l -lactic acid-co-glycolic acid) [PEO-P(LLA/GA)] and poly(ethylene oxide)-b-poly(dl -lactic acid-co-glycolic acid) [PEO-P(DLLA/GA)] were synthesized by the same methods, and their gel-sol transition behaviors were also investigated. The gel-sol transition properties of these diblock copolymers are influenced by the hydrophilic/hydrophobic balance of the copolymer, block length, hydrophobicity, and stereoregularity of the hydrophobic block of the copolymer. © 1999 John Wiley & Sons, Inc. J Polym Sci A: Polym Chem 37: 2207–2218, 1999     

Study of gelation using differential scanning calorimetry (DSC)

A new method for determining the degree of conversion of gelation (_gel) and gel time (t _gel) at gel point using a single technology, DSC, is discussed in this work. Four kinds of thermoset resins are evaluated. It is found that the mutation points of reduced reaction rate (V _r ) vs. reaction conversion () curves, corresponding with the changes of reaction mechanism, represents the gelation of the reaction. The at the mutation point is defined as _gel. From isothermal DSC curves, the point at _gel is defined ast _gel. Traditional techniques (ASTM D3532 and DSC method) are also used to determine _gel andt _gel in order to demonstrate this new method. We have found that the results obtained from this new method are very consistent with the results obtained from traditional methods.     

Thermoreversible gelation and phase separation in aqueous methyl cellulose solutions

We derived typical phase diagrams for aqueous solutions of methyl cellulose (MC) of different molecular weights via micro‐differential scanning calorimetry, small‐angle X‐ray scattering, and visual inspection. The phase diagrams showed the cooccurrence of gelation and phase separation and qualitatively agreed with the theoretically calculated diagrams. The sol–gel transition line and phase separation line of a lower critical solution point type shifted toward lower temperatures and lower concentrations with an increase in the MC molecular weight. The sol–gel transition line intersected at a temperature higher than the critical point of the phase separation; therefore, both sol–gel phase separation and gel–gel phase separation were possible, depending on the temperature. Specifically, through visual inspection of a high molecular weight MC sample in the critical temperature region, we observed phase separation into two coexisting gels with different polymer concentrations. © 2000 John Wiley & Sons, Inc. J Polym Sci B: Polym Phys 39: 91–100, 2001     

Thermoreversible gelation of solutions of vinyl polymers

The thermoreversible gelation of solutions of isotactic poly(methyl methacrylate) is investigated. Amorphous gels can be prepared in l-butanol by a combination of a liquid-liquid demixing with an upper critical demixing temperature and a glass transition. Annealing of the demixed solutions above their glass transition temperature T_G, results in the formation of a crystalline gel. In oxylene, crystalline gels are formed by a liquid-liquid demixing with an lower critical demixing temperature and an annealing at room temperature. Very fast gelation is observed to occur far below room temperature in solvents like 2-butanone.     

Molecular weight effects on gelation and rheological properties of konjac glucomannan–xanthan mixtures

Fractions of konjac glucomannan (KGM) with various viscosity‐average molecular weights (M_v) ranging from 4.00 × 10⁵ to 2.50 × 10⁶ were prepared by hydrolysis degradation in hydrochloride acid/ethanol. Effect of M_v of KGM on the critical gelation temperature (T_gel) determined by Winter–Chambon criterion and the elasticity of KGM/xanthan mixed gels, a kind of binary gel formed by synergistic gelation, were investigated by dynamic viscoelastic measurements. It was shown that the value of T_gel of the gel was shifted to a higher temperature and the gel strength was enhanced when M_v of KGM was increased. The critical M_v (1.91 × 10⁶) was observed, above which the T_gel and elasticity of the mixed gels showed no or slight increase. It was suggested that T_gel and elasticity of KGM/xanthan mixed gels mainly depend on the structure of junction zones driven by the strong interaction between KGM and xanthan, which was gradually improved with increasing M_v of KGM. It was found that the critical strain and yield stress of the mixed gels increased monotonically with the increasing M_v of KGM. © 2009 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 48: 313–321, 2010     

Thermoreversible gelation of helical polypeptide/single‐walled carbon nanotubes and their solid‐state structures

Single‐walled carbon nanotubes (SWCNTs) have been functionalized with poly(γ‐benzyl‐L ‐glutamate)s (PBLGs) having well‐defined polymer molecular weight (M_n = 7.5–21.1 kg·mol^?1) and molecular weight distribution (PDI = 1.05–1.20) by a graft‐to method. Toluene solutions containing 5 wt % free PBLG and variable amounts of PBLG‐functionalized SWCNTs (PBLG‐SWCNTs) form gels at room temperature. Differential scanning calorimetry (DSC) analysis reveals that the gelation occurs thermoreversibly, in accord with previous studies on the pristine PBLG/toluene gels. The heat of gel melting (ΔH_m) is slightly elevated for the composite gels compared with the pristine gel, which suggests enhanced interactions between PBLGs in the former. But the gelation temperatures of the composites are unaffected by the presence of PBLG‐SWCNTs. Small‐angle X‐ray scattering (SAXS) analysis of the composite and pristine gels at different temperatures by the Guinier method suggests that PBLG‐SWCNTs promote interactions between PBLG rods, as indicated by the larger PBLG bundle size with increasing PBLG‐SWCNT content in the gel and the melt state. W/SAXS analysis of the dry gels reveals that PBLG‐SWCNTs induce significant changes in the PBLG packing order, resulting in a nematic phase, in contrast to a weakly ordered smectic C phase containing tilted PBLG rods that is observed in the pristine gel. © 2011 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem, 2011     

Thermoreversible Gelation of Polybenzimidazole in Phosphoric Acid

Summary: We report a study of thermoreversible gelation of polybenzimidazole (PBI) in phosphoric acid (PA). The PBI gel in PA exhibits fibrillar network morphology and reversible first order phase transition. The gelation rate is measured by the tube tilting method and found to depend both upon gelation concentration and gelation temperature. The UV‐vis study demonstrates that the gelation process is a two‐step process: conformational transformation and aggregation which produces crystallites for gel formation. The WAXS study supports the presence of crystallites in the gel. The PA doping level of the membrane increases significantly because of gelation.

Thermoreversible gelation of polybenzimidazole in phosphoric acid and the membrane produced from the gel.     

Molecular gelation mechanism of maltodextrins investigated by wide-angle X-ray scattering

Thermally reversible maltodextrin gels are two-phase systems, composed of disc-like crystalline domains with a diameter of about 300 nm and regions containing amorphous polymer chains and water. The structure of the polysaccharide chains within the lamellae is that of the crystalline B-form of amylose, the polymer chains are arranged in double-stranded helices, which are packed in a hexagonal unit cell (a=b=1.85 nm, c (fiber repeat)=1.04 nm,=120). As revealed by measurements of the excess wide-angle X-ray scattering of the polysaccharide, gelation of the solutions is due to a partial crystallization of the polymer. In non-gelling maltodextrin solutions a crystallinity cannot be detected.     

Characteristics and antioxidant activity of catechin-loaded calcium pectinate gel beads prepared by internal gelation

Catechin-loaded calcium pectinate gel beads prepared by internal gelation were characterized for their catechin entrapment efficiency and release behavior. The entrapment efficiency was higher when the beads were prepared with a lower catechin-to-pectin ratio, shorter gelling time, higher pectin concentration, and lower acetic acid concentration. The entrapment efficiency was much higher under all tested conditions, when the beads were prepared by internal gelation instead of external gelation. The catechin release was slower for the beads prepared with lower catechin-to-pectin ratio, longer gelling time, and higher concentrations of pectin and acetic acid in both simulated gastric and intestinal fluids. Antioxidant power of catechin was effectively maintained in alkaline simulated intestinal fluid when catechin was entrapped within the beads, compared to cases where it was not entrapped, indicating that the beads can protect catechin molecules from the alkaline environment and release them in a sustained fashion.