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     

Viscoelastic properties of phosphoric and oxalic acid-based chitosan hydrogels

In a previous work, we have shown that chitosan true physical gelation occurs in some organic and inorganic acids (Hamdine et al. 2004). Two systems presenting similar gelation mechanisms were characterized furthermore in order to investigate the sol–gel transition: the chitosan–phosphoric acid and the chitosan–oxalic acid systems. By performing rheological measurements in the framework of linear viscoelasticity, we have investigated the effect of time, temperature, and polymer concentration on the gelation evolution. For both acid-based systems, gelation occurred above a critical polymer concentration around 5% w/v (g/100 ml) of chitosan. Isothermal time sweep experiments showed that the gelation occurs in three stages: (i) incubation; (ii) rapid increase of G′; and (iii) a last stage where G′ slowly reached its equilibrium value due to slow molecular diffusion. At the gel point, G′ and G′′ scaled with ω ⁿ , with n=0.55 for both acid-based systems and a fractal dimension d _f of 1.9. Cooling–heating cycles revealed that the gels showed thermoreversibility after one sequence, but became permanent during subsequent cycles.This revised version was published online in October 2005 with corrections to the author's name.     

Configurational Effects in Statistical Theory of Branched Non-Random Polycondensation

The statistical theory of gelation in the simplest process of the non-random polycondensation (S. I. Kuchanov, T. V. Zharnikov, J. Stat. Phys., 111(5/6), 1273 (2003)) has been refined as to be able to take into account the effect of a monomer configuration on topological characteristics of the polymer network of the gel. Proceeding from the kinetic analysis of such a polycondensation, we rigorously prove that it can be described in terms of some stochastic branching process. The parameters of the process depend on the overall number of functional groups in the monomer as well as on the pattern of their mutual arrangement. Examples of some model systems illustrate the effect of kinetic and configurational factors on the topology of a polymer network formed in the course of non-random polycondensation.     

Gel formation with multiple interunit junctions. II—mixture of different functional molecules

Number‐ and weight‐average molecular weight of condensation polymers formed in the mixture of primary molecules carrying different species of functional groups A and B are derived by the cascade theory. These functional groups are allowed to form multiple junctions of arbitrary multiplicity k. From the weight average, the gel point condition is found to be given by 1 ? (f_w ? 1)(μ_A,A ? 1) ? (g_w ? 1)(μ _B,B ? 1) + (f_w ? 1)(g_w ? 1)D_μ = 0, where f_w and g_w are average functionality of the primary molecules, μ _αβ the average multiplicity of β groups in the junctions where a path of an α‐group enters, and D_μ ≡ (μ_A,A ? 1)(μ _B,B ? 1) ? μ _A,Bμ _B,A the multiplicity determinant. Possible applications to thermoreversible gelation are suggested. © 2003 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 41: 2413–2421, 2003     

Structure and dynamics of ovalbumin gels

Solvent effects on dynamical and thermal behaviors of ovalbumin (OVA) gels induced by thermal denaturation at high temperature of 160°C were studied from dynamic shear modulus measurement, shear creep and creep recovery measurement, and DSC measurement. Two organic solvents, glycerin (G) and ethylene glycol (EG), and their mixtures with water (W)(G/W and EG/W) were used as solvent for preparation of gels. Stable gels formed in pure glycerin took a fractal structure at OVA concentration C range of 15–45wt% at a temperature specific to respective C, whereas a fractal structure was not observed for gels prepared in EG, G/W, and EG/W. The results were consistent with thermal denaturation behaviors of OVA in these solvents. Morphologies of two gels prepared in water and glycerin were explored using high resolution SEM, which showed that a basic unit responsible for formation of OVA gels was spheres with a diameter ranging from 20 to 40 nm, being much larger than 5.6 nm of the diameter of native OVA, and a fractal structure was related to network formation accompanied by melting of those spheres.Dedicated to Prof. John D. Ferry on the occasion of his 85th birthday.     

聚丙烯酰胺胶凝动力学的研究

聚丙烯酰胺(PA)水溶液的胶凝作用已成功地应用于油井堵水及二、三次采油的压裂工艺~[1].1979年Hessert等~[2]用Cr(Ⅵ)还原生成的Cr(Ⅲ)使PA交联成三维凝胶并用于采油,Terry等~[3]用稳态剪切粘度法对影响该过程动力学的因素作过研究.Prud'hornme等~[4]用流变模数随时间的变化来表征胶凝的速率.Sydansk~[5,6]对Cr(Ⅲ)使PA水溶液发生胶凝的速率及     

Rheological studies of the gelation of aqueous solutions of acrylamide-acrylic acid copolymers in the presence of chromium chloride

The gelation kinetics of aqueous solutions of acrylamideacrylic acid copolymers in the presence of chromium ions was studied with different rheometers. The gel time is found to vary with the principle of the apparatus because of a low shear dependence of the elongation of the macromolecules. The variations of the gel time with the experimental conditions of the gel preparation were investigated and we conclude that the gelation is governed by the oligornerization kinetics of the chromium ions which are instantaneously, complexated by the carboxylate groups of the polymer. The variation laws of the gel time and of the elastic modulus with chromium and polymer concentrations, temperature and ionic strength are in qualitative agreement with the structure of the temporary network of the semi-dilute solutions of these copolymers.     

Hybrid nanoparticle design based on cationized gelatin and the polyanions dextran sulfate and chondroitin sulfate for ocular gene therapy

We describe the development of hybrid nanoparticles composed of cationized gelatin and the polyanions CS and DS for gene therapy in the ocular surface. The physicochemical properties of the nanoparticles that impact their bioperformance, such as average size and zeta potential, can be conveniently modulated by changing the ratio of polymers and the crosslinker. These systems associate plasmid DNA and are able to protect it from DNase I degradation. We corroborate that the introduction of CS or DS in the formulation decreases the in vitro toxicity of the nanoparticles to human corneal cells without compromising the transfection efficiency. These nanoparticles are potential candidates for the development of safer and more effective nanomedicines for ocular therapy.     

Molecular weight distribution in free radical polymerization with long-chain branching

A new theory to predict the molecular weight distribution in free radical polymerization that includes chain transfer to polymer is proposed. This theory is based on the branching density distribution of the primary polymer molecules. The branching density distribution provides the information on how each chain is connected to other chains, and therefore, a full molecular weight distribution can be calculated by application of the Monte Carlo simulation. The present theory accounts for the history of the generated branched structure and can be applied to various reaction systems that involve branching and crosslinking regardless of the reactor types used. The present simulation confirmed the validity of the method of moments in a batch polymerization proposed earlier. It was shown clearly why gelation never occurs by chain transfer to polymer without the assistance of other interlinking reaction such as bimolecular termination by combination. © 1993 John Wiley & Sons, Inc.