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.     

Water effect on the rheologic behavior of PAN solution during thermal‐induced gelation process

The thermal‐induced gelation process in a polyacrylonitrile (PAN) solution containing different amounts of water was investigated through both dynamic and steady‐state rheologic measurements. During the cooling process, the storage modulus G′ was found to intersect with the loss modulus G″ at a temperature which can be considered as the incipient gel point T_ig. This crossover point increased with the water content in the PAN solution. On the basis of the power law $G'\tilde{G}\tilde{\omega} {}^{n} $ and the relation ${\rm tan}\ \delta = G(\omega )/G^{'}(\omega ) = {\rm tan}(n\pi /2) = {\rm const}$ , the loss tangent tan δ was traced with decreased temperature at various oscillation frequencies, and a crossover point was observed at the temperature a little higher than the T_ig above for all PAN solutions. The water content might affect the value of the relaxation exponent n via two different mechanisms, that is, hydration decoupling of the pendant nitrile groups in PAN at low water content (2 wt% water) and molecule aggregation at high water content (4 and 6 wt%). Nevertheless, the slight difference in the n values reflects the unique structure of the critical gels irrespective of the water level. The apparent viscosity η_a of either the PAN solution or the PAN gel was found to rise with increased water content and both showed pronounced shear‐thinning behavior. Compared with temperature, the water effect on the apparent viscosity η_a is more significant due to the water‐induced aggregation of the molecular chains. Copyright © 2010 John Wiley & Sons, Ltd.     

Synthesis of pyrazolopyrimidines in mild conditions by gold nanoparticles supported on magnetic ionic gelation in aqueous solution

In this study, novel magnetic nanoparticle (FeNi₃) based gold NPs with high surface area and easy accessibility of active sites were successfully developed by a facile approach. FeNi₃ was functionalized with ionic gelation (IG) groups acting as robust anchors so that the gold NPs were well dispersed on the FeNi₃ without aggregation. Spirulina coating was carried out via a wet impregnation technique based on IG using tripolyphosphate as a cross-linking agent. Because of the amplification effect of IG, high loading capacities were achieved for the nanocatalysts. Furthermore, FeNi₃/IG/Au showed superparamagnetic properties, contributing to the easy recovery of the nanocatalysts by magnetic separation. FeNi₃/IG/Au was developed for the synthesis of pyrazolopyrimidines in mild conditions. The FeNi₃/IG/Au magnetic NPs were thoroughly characterized using transmission electron microscopy, field emission scanning electron microscopy, vibrating sample magnetometry, Fourier-transform infrared spectroscopy, and thermogravimetric analysis. The FeNi₃/IG/Au nanocatalyst showed high robustness and stability in reaction for up to five cycles without significant loss of activity, probably due to the high loading of IG in the catalyst.     

Effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous solution: relationship to protein gelation

The effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous medium has been investigated using static and dynamic multi-angle laser light scattering over a wide range of sucrose concentration (from 10 to 78 w/v%) and pH values (from 7.0 to 3.5). Measurements have been made of the molar mass, the radius of gyration, the hydrodynamic radius, and the second virial coefficient of sodium caseinate in aqueous solution. Pronounced dissociation of sodium caseinate sub-micelles¹ was found in the presence of sucrose at a pH above the protein's isoelectric point. The effect of sucrose at a pH near the isoelectric point is very different. This is reflected in the pronounced increase in molar mass, radius of gyration, and the difference between the radius of gyration and the hydrodynamic radius. It was found that the extent of the protein association, caused by the presence of sucrose, is a key factor contributing to the hydrophobic–hydrophilic balance of the protein surface, and hence to the thermodynamic affinity of the caseinate sub-micelles for the aqueous medium and for each other. Analysis of light-scattering data using structure-sensitive plots shows a clear transition from Gaussian to wormlike chain/rod behaviour for sodium caseinate on pH lowering. Apparent relationships between the effects of sucrose on the self-association of sodium caseinate and a marked enhancement of the viscoelasticity of acid-induced casein gels have been revealed. Moreover, the dissociation of sodium caseinate sub-micelles is in excellent agreement with the more homogeneous microstructure of acid-induced protein gels in the presence of sucrose as detected by confocal laser scanning microscopy. We discuss likely molecular mechanisms underlying the observed effects of sucrose on the interactions and rheology in acidified caseinate systems.     

Effects of the thermal history and concentration on the aggregation of Erwinia gum in an aqueous solution

The aggregation of Erwinia (E) gum in a 0.2 M NaCl aqueous solution was investigated by multi‐angle laser light scattering and gel permeation chromatography (GPC) combined with light scattering. The GPC chromatograms of five fractions contained two peaks; the fractions had the same elution volume but different peak areas, suggesting that aggregates and single chains coexisted in the solution at 25 °C. The apparent weight‐average molecular weights (M_w) of the aggregates and single chains for each fraction were all about 2.1 × 10⁶ and 7.8 × 10⁴, respectively. This indicates that the aggregates were composed of about 27 molecules of E gum in the concentration range used (1.0 × 10⁻⁶ to 5.0 × 10⁻⁴ g/mL). The weight fraction of the aggregates (w_ag) increased with increasing concentration, but the aggregates still existed even in an extremely dilute solution. The fractionation process and polymer concentration hardly affected the apparent aggregation number but significantly changed w_ag. The E‐gum M_w decreased sharply with an increase in temperature. When the E‐gum solution was kept at 100 °C, w_ag decreased sharply for 20 h and leveled off after 100 h. Once the aggregates were decomposed at a higher temperature, no aggregation was observed in the solution at 25 °C, indicating that the aggregation was irreversible. © 2000 John Wiley & Sons, Inc. J Polym Sci B: Polym Phys 38: 1352–1358, 2000     

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     

Thermoreversible gelation of polyacrylonitrile/dimethylformamide-solution

The thermoreversible gelation of semi-diluted atactic polyacrylnitrile (PAN)/dimethylformamide (DMF)-solutions has been studied. The structural features of PAN/DMF-gels, formed by supercooling have been investigated by DSC-, x-ray- and swelling measurements. A new structural model has been introduced to describe the morphology of the junction zones of PAN/DMF-gels and to also explain the gelation behavior of PAN/DMF-solutions as the structural features of PAN/DMF-gels. The junction zones of a PAN/DMF-gel have been defined as ordered junction zones.A gelation enthalpy of about H=–6 kJ/mol supports the idea that an ordered junction zone is formed by intermolecularly neighboring stereoregular parts of atactic PAN chains due to a nucleation process in the solution. It can be defined as a strongly distributed fringed micelle.     

Effect of SDS on the gelation of hydroxypropylmethylcellulose hydrogels

Thermal behavior of aqueous hydroxypropylmethylcellulose (HPMC)/surfactant mixtures was studied in the dilute concentration regime using micro-differential scanning calorimetry (DSC). The surfactant used was sodium n-dodecyl sulfate (SDS). The heat capacity of HPMC gel with various concentrations of SDS was much higher than that of the pure HPMC gel. The addition of SDS at different concentrations showed dissimilar influences on the gelation of HPMC; SDS at lower concentrations (≤6 mM) did not affect gelation temperature significantly except for enhancing the heat capacity whilst SDS at higher concentrations (≥6 mM) not only resulted in the gelation of HPMC at higher temperatures but also changed the pattern of the gelation thermograph from a single mode to a bimodal. On the basis of the observed thermal behavior of HPMC/SDS systems, the mechanism behind the sol-gel transition was discussed in terms of the properties of the surfactant and their influences on the extent of polymer/surfactant binding and polymer/polymer hydrophobic association. Gelation kinetics was analysed using the results from the DSC measurements. The kinetic parameters were determined.     

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.     

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.     

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.     

The relations between absorbed dose,molecular mass distribution,and viscosity studied on aqueous solution of ovalbumin agglomerated by γ irradiation

The γ‐irradiation induced stepwise genesis of dimer, trimer, tetramer, and higher agglomerates in 1% ovalbumin aqueous solution was quantitatively followed by a SDS‐PAGE analytical method. The molecular mass distributions obtained in the dose interval form 0 to 2 kGy were used to calculate the gel dose by using Good's theory of cascade processes. The difference between the calculated value (3.5 kGy) and the measured value (8.5 kGy) is attributed to the competition between the agglomeration and the interradical conversion processes, which prevails in the higher dose region. It was estimated from the gel dose that 1 · 10²⁰ of intermolecular bonds per dm³ were necessary to form a gel from 1% ovalbumin solution. A dynamic viscosity of the solution was also measured simultaneously. A simple semiempirical equation was developed containing only one parameter—gel dose, D_g—and it fits the viscosity–dose data fairly well. © 2000 John Wiley & Sons, Inc. J Polym Sci B: Polym Phys 38: 1729–1733, 2000     

Behavior study of polyvinyl alcohol aqueous solution in presence of short chain micelle-forming polyols

Interactions in aqueous solution between polyvinyl alcohol (PVA) and various short chain nonionic polyols surfactants having six to nine carbon atoms and two to three hydroxyl groups are investigated using tensiometry, viscosity, and dynamic laser light scattering techniques. Despite the fact that weak interactions are noticed, they begin to occur at surfactant concentrations far lower than the Critical Micellar Concentration. Partition coefficients of the surfactants between water and the PVA macromolecules are determined, and the contributions of the surfactant alkyl chain length on one hand and of the hydroxyl groups on the other hand to the PVA interactions with monomer surfactants are discussed in terms of thermodynamic contributions.     

Thermal reversible gelation during phase separation of poly(N-isopropyl acrylamide)/water solution

By dynamic viscoelastic measurement for PNIPAM/water solution it has been found that below the phase separation temperature (about 32 ℃), the system is homogeneous fluid; while upon being heated to about 32 ℃, the solution undergoes phase separation and the storage modulus G' increases sharply and exceeds the loss modulus G", indicating the physical network formation during the phase separation. Based on the percolation model, the gel points Tgel, were obtained by applying the dynamic scaling theory (DST) and winter's criterion. The critical exponent n was also obtained to be 0.79 through DST, which is different from 0.67, the critical point of chemically crosslinked network predicted through DST. The obtained n value reflects the special property of physical network being different from chemical network.     

Studies of reactions with polymers. VII. The reaction of acrylonitrile-grafted polyvinyl alcohol copolymer (PVA-g-AN) with NaOH/HCHO aqueous solution

The reaction mechanism of acrylonitrile (AN)-grafted polyvinyl alcohol (PVA) with NaOH/HCHO aqueous solution was studied. It was found that intermolecular reactions occur between the nitrile groups in PAN side chains with formaldehyde initiated by sodium hydroxide. The resultant structure proposed is based on IR analysis and elemental analysis of the composition before and after NaOH/HCHO treatment. Its thermal properties of modified membranes were also determined. © 1993 John Wiley & Sons, Inc.     

Separation of single-stranded oligonucleotides on polyvinyl alcohol gel column

Summary Separation mechanisms for single-stranded oligodeoxyribo-or oligoribonucleic acid fragments were explored on an Asahipak polyvinyl alcohol gel column (GS-320) by use of sequential isomers of such molecules. Substrates having different base numbers were found to be separated by size-exclusion chromatography while those having the same numbers with different base sequences were isolated by use of the reversed-phase mode. By using those dual modes, a limit for the separation of the samples was found to arise because one mode shifted the peaks of the substrates in the sense opposite to the shift resulting from the other mode and it was found that when substrates had less than nine bases, the solutes eluted separately.     

Laser speckle analysis on correlation between gelation and phase separation in aqueous methyl cellulose solutions

Structure formation by coupling between formation of crosslinking points and liquid–liquid phase separation was investigated for aqueous methyl cellulose solution by small‐angle X‐ray scattering (SAXS) and light scattering (LS) techniques. The sol–gel phase diagram and the SAXS results suggested that the liquid–liquid phase separation occurred before gelation. By LS measurements, the structure due to the liquid–liquid phase separation was directly observed. By applying speckle analysis on the LS profiles, it was suggested that the gelation and the phase separation strongly coupled each other: the increase in the apparent molecular weight by crosslinking induced the liquid–liquid phase separation. © 2009 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 48: 168–174, 2010     

Study of the effect of poly(vinyl alcohol) concentration on the gelation point of poly(vinyl alcohol) poly(acrylic acid) semi‐IPN systems as determined by viscoelastic measurements

We report on the determination of the gelation point of semi‐interpenetrating polymer networks (semi‐IPNs) composed of poly(vinyl alcohol) (PVA) and poly(acrylic acid) (PAAc) formed by a sequential method. The evolution of the viscoelasticity during the gelation reaction of acrylic acid (AAc) in solutions of PVA has been monitored through the sol‐gel transition with dynamic mechanical experiments. The gelation time of the system increased with PVA concentration; however, the molecular structure of the gel, composed of swollen clusters, is rather independent of the presence of PVA. © 2005 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 43: 1944–1949, 2005