Cation effects on phase transition of kappa-iota-carrageenan hybrids

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dc.authoridPEKCAN, Onder/0000-0002-0082-8209
dc.authorwosidPEKCAN, Onder/Y-3158-2018
dc.contributor.authorPekcan, Onder
dc.contributor.authorKara, Selim
dc.contributor.authorArda, Ertan
dc.date.accessioned2024-06-12T10:55:49Z
dc.date.available2024-06-12T10:55:49Z
dc.date.issued2007
dc.departmentTrakya Üniversitesien_US
dc.description.abstractPhase transitions of kappa-iota-carrageenan hybrid in various types of salts were studied using photon transmission technique: NaCl, KCI, MgCl2, CaCl2 and KCl+CaCl2 were chosen as the salt solutions for the carrageenan hybrid. Coil-to-helix (c-h), helix-to-dimer (h-d) and back to helix-to-coil (h-c), dimer-to-helix (d-h) phase transitions of carrageenan hybrid in these mono- and bivalent cation solutions were studied upon cooling and heating, respectively. Photon transmission intensity, It, was monitored against temperature to determine the (c-h), (h-d) and (h-c), (d-h) transition temperatures (T-ch, T-hd and T-hc, T-dh) and activation energies (Delta E-ch, Delta E-hd and Delta E-hc, Delta E-dh) of carrageenan hybrids. Two distinct transition regions were observed both during heating and cooling of the carrageenan-bivalent salt systems. During the heating process, at first dimers decompose into helices by making a (d-h) transition. Then at the high temperature region, a (h-c) transition takes place. During cooling, back transitions repeat themselves. However, the carrageenan-monovalent salt system presented only (c-h) and (h-c) transitions during the cooling and heating processes, respectively. A hysteresis was observed between (h-c)-(c-h) and (d-h)-(h-d) transitions for the monovalent and bivalent cation systems respectively.en_US
dc.identifier.doi10.1163/156855407779230344
dc.identifier.endpage19en_US
dc.identifier.issn0927-6440
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-33847141777en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://doi.org/10.1163/156855407779230344
dc.identifier.urihttps://hdl.handle.net/20.500.14551/19568
dc.identifier.volume14en_US
dc.identifier.wosWOS:000244339900001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherVsp Bven_US
dc.relation.ispartofComposite Interfacesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCarrageenan Hybriden_US
dc.subjectActivation Energyen_US
dc.subjectHysteresisen_US
dc.subjectTransition Temperatureen_US
dc.subjectPhase Transitionen_US
dc.subjectSalt Solutionen_US
dc.subjectConformational Transitionen_US
dc.subjectSol-Gelen_US
dc.subjectIndicative Evidenceen_US
dc.subjectLiquid-Crystalen_US
dc.subjectReal-Timeen_US
dc.subjectGelationen_US
dc.subjectSystemsen_US
dc.subjectDynamicsen_US
dc.subjectReleaseen_US
dc.titleCation effects on phase transition of kappa-iota-carrageenan hybridsen_US
dc.typeArticleen_US

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