Cation effects on swelling of k-carrageenan

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dc.authoridTamerler, Candan/0000-0002-1960-2218
dc.authoridTamerler, Candan/0000-0001-7055-1156
dc.authoridPEKCAN, Onder/0000-0002-0082-8209
dc.authorwosidPEKCAN, Onder/Y-3158-2018
dc.contributor.authorKara, S
dc.contributor.authorTamerler, C
dc.contributor.authorPekcan, Ö
dc.date.accessioned2024-06-12T10:55:50Z
dc.date.available2024-06-12T10:55:50Z
dc.date.issued2003
dc.departmentTrakya Üniversitesien_US
dc.description.abstractSwelling behavior of kappa-carrageenan gels in water and KCl solutions was investigated by photon transmission experiments following the preparation of gels in the presence and absence of externally added K+ ion as a gel promoting agent. Transmitted photon intensity, I-tr, increased continuously during swelling depending on the carrageenan and ion content in the gel. This increase in I-tr was modeled using the Li-Tanaka equation. Both the experimental work and the model showed that the swelling of low carrageenan and ion content gels took less time than that of high ion content gels. It is confirmed that double helices in a swollen gel move much faster in pure water than in KCl solution during swelling processes. Swelling time constants, tau(I), and collective diffusion coefficients, D-o, were measured for the gels swollen in water and KCl solutions. (C) 2003 Wiley Periodicals, Inc.en_US
dc.identifier.doi10.1002/bip.10467
dc.identifier.endpage251en_US
dc.identifier.issn0006-3525
dc.identifier.issue2en_US
dc.identifier.pmid14517912en_US
dc.identifier.scopus2-s2.0-0141960813en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage240en_US
dc.identifier.urihttps://doi.org/10.1002/bip.10467
dc.identifier.urihttps://hdl.handle.net/20.500.14551/19577
dc.identifier.volume70en_US
dc.identifier.wosWOS:000185666700011en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherJohn Wiley & Sons Incen_US
dc.relation.ispartofBiopolymersen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCarrageenanen_US
dc.subjectSwellingen_US
dc.subjectPhoton Transmissionen_US
dc.subjectCollective Diffusion Coefficienten_US
dc.subjectKappa-Carrageenanen_US
dc.subjectAcrylamide Gelsen_US
dc.subjectKineticsen_US
dc.subjectMicrostructureen_US
dc.titleCation effects on swelling of k-carrageenanen_US
dc.typeArticleen_US

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