Carrageenan jellerin UVV spektrometre ile incelenmesi
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Dosyalar
Tarih
2005
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Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada fiziksel bağlı κ-carrageenan jellerin farklı tuz türlerinde ki ve farklı carrageenan konsantrasyonlarında ki faz geçişleri Foton Geçirme Tekniği kullanılarak incelendi. κ-carrageenan-su sistemi için uygun tuzlar olarak LiCl, NaCl, KCl, MgCl2, CaCl2 ve SrCl2 seçilmiştir. Her iki tür deneyde de sol-jel ve jel sol sıcaklıklarını ( Tgs ve Tsg ) ve aktivasyon enerjilerini ( â E gs ve â E sg ) belirlemek için sıcaklığa bağlı olarak foton geçirme şiddeti, I tr gözlemlenmiştir. Jeller üzerindeki sıcaklık etkisinin gözlenebilmesi için bilgisayar kontrollü bir sıcaklık ölçüm ve kontrol sistemi kullanıldı. Hem iyonik tuzların varlığında ki hem de farklı konsantrasyonlarda ki κ-carrageenan içeren örneklerde sol-jel ve jel-sol faz geçişleri arasında histerezis gözlemlenmiştir. Sol-jel ve jel-sol aktivasyon enerjilerini ( â E gs ve â E sg ) hesaplamak için Arrhenius denklemi kullanıldı.
In this work, sol-gel and gel-sol phase transitions of physically bonded κ- carrageenan gels in various types of salts and different κ-carrageenan concentrations were studied using Photon Transmission Technique. For the κ-carrageenan-water system LiCl, NaCl, KCl, MgCl2, CaCl2 and SrCl2 were chosen as the proper salts. In both types of experiments, photon transmission intensity, I tr was monitored against temperature to determine the sol-gel and gel-sol temperatures ( Tgs and Tsg ) and activation energies ( â E gs and â E sg ). A computer-controlled electronic temperature measurement system was used for investigation of temperature effect on the gels. A hysteresis was determined at both the presence of ionic salts and also different concentrations of κ-carrageenan included samples. To calculate the sol-gel and gel-sol activation energies ( â E gs and â E sg ) Arrhenius equation was used.
In this work, sol-gel and gel-sol phase transitions of physically bonded κ- carrageenan gels in various types of salts and different κ-carrageenan concentrations were studied using Photon Transmission Technique. For the κ-carrageenan-water system LiCl, NaCl, KCl, MgCl2, CaCl2 and SrCl2 were chosen as the proper salts. In both types of experiments, photon transmission intensity, I tr was monitored against temperature to determine the sol-gel and gel-sol temperatures ( Tgs and Tsg ) and activation energies ( â E gs and â E sg ). A computer-controlled electronic temperature measurement system was used for investigation of temperature effect on the gels. A hysteresis was determined at both the presence of ionic salts and also different concentrations of κ-carrageenan included samples. To calculate the sol-gel and gel-sol activation energies ( â E gs and â E sg ) Arrhenius equation was used.
Açıklama
Anahtar Kelimeler
Carrageenan Jel, Histerezis, Faz Geçişi, Aktivasyon Enerjisi
