| Autor: |
Plashchina, I., Grinberg, N., Braudo, E., Tolstoguzov, V. |
| Zdroj: |
Colloid & Polymer Science; Aug1980, Vol. 258 Issue 8, p939-943, 5p |
| Abstrakt: |
A study has been made of the creep behaviour of ϰ-carrageenan in the region of linear viscoelasticity in the temperature interval 9-50 °°C and concentration range 1.0-2.5%. It is shown that the rate of the elementary relaxation processes is independent of the concentration of ϰ-carrageenan. The following three temperature intervals where ϰ-carrageenan gels exist have been established: (1) the temperature interval corresponding to the stable helix conformation of the macromolecules; (2) the temperature interval of macromoleculer unwinding; (3) the high-temperature interval where the gel three-dimensional network is formed by the unwound macromolecules. The break-down enthalpy of the gel junction zones is 36, 234 and 36 KJ/mole, respectively. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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