Mathematical Characterization of Thermo-reversible Phase Transitions of Agarose Gels

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dc.authoridBilge, Ayse Humeyra/0000-0002-6043-0833
dc.authoridOgrenci, Arif Selcuk/0000-0003-0463-3019
dc.authoridPEKCAN, Onder/0000-0002-0082-8209
dc.authorwosidBilge, Ayse Humeyra/I-5901-2012
dc.authorwosidOgrenci, Arif Selcuk/W-1372-2017
dc.authorwosidPEKCAN, Onder/Y-3158-2018
dc.contributor.authorOgrenci, Arif Selcuk
dc.contributor.authorPekcan, Onder
dc.contributor.authorKara, Selim
dc.contributor.authorBilge, Ayse Humeyra
dc.date.accessioned2024-06-12T10:50:55Z
dc.date.available2024-06-12T10:50:55Z
dc.date.issued2018
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe thermal phase transition temperatures of high (HMP) and low melting point (LMP) agarose gels were investigated by using UV-vis spectroscopy techniques. Transmitted light intensities from the gel samples with different agarose concentrations were monitored during the heating (gel-sol) and cooling (sol-gel) processes. It was observed that the transition temperatures, T-m, defined as the location of the maximum of the first derivative of the sigmoidal transition paths obtained from the UV-vis technique, slightly increased by increasing the agarose concentration in both the HMP and LMP samples. Here, we express the phase transitions of the agar-water system, as a representative of reversible physical gels, in terms of a modified Susceptible-Infected-Susceptible epidemic model whose solutions are the well-known 5-point sigmoidal curves. The gel point is hard to determine experimentally and various computational techniques are used for its characterization. Based on previous work, we locate the gel point, T-0, of sol-gel and gel-sol transitions in terms of the horizontal shift in the sigmoidal transition curve. For the gel-sol transition (heating), T-0 is greater than T-m, i.e. later in time, and the difference between T-0 and T-m is reduced as the agarose content increases. For the sol-gel transition (cooling), T-0 is again greater than T-m, but it is earlier in time for all agarose contents and moves forward in time and gets closer to T-m as the agarose content increases.en_US
dc.identifier.doi10.1080/00222348.2018.1463052
dc.identifier.endpage376en_US
dc.identifier.issn0022-2348
dc.identifier.issn1525-609X
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85046020088en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage364en_US
dc.identifier.urihttps://doi.org/10.1080/00222348.2018.1463052
dc.identifier.urihttps://hdl.handle.net/20.500.14551/18176
dc.identifier.volume57en_US
dc.identifier.wosWOS:000435693300004en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofJournal Of Macromolecular Science Part B-Physicsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAgaroseen_US
dc.subjectGel Pointen_US
dc.subjectGeneralized Logistic Curveen_US
dc.subjectSol-Gel And Gel-Sol Transitionen_US
dc.subjectKappa-Carrageenan Gelsen_US
dc.subjectGelation Mechanismen_US
dc.subjectEpidemic Modelsen_US
dc.subjectHelixen_US
dc.subjectFluorescenceen_US
dc.subjectNetworksen_US
dc.subjectSystemsen_US
dc.titleMathematical Characterization of Thermo-reversible Phase Transitions of Agarose Gelsen_US
dc.typeArticleen_US

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