Results 271 to 280 of about 749,719 (313)

Intelligent gel– surface properties and functions of gels–

Macromolecular Symposia, 2000
The sliding friction of various kinds of hydrogels has been studied and it was found that the frictional behaviors of the hydrogels do not conform to Amonton's law F = μW, which well describes the friction of solids. The frictional force and its dependencies of on the load are quite different depending on the chemical structures of the gels, surface ...
Jian Ping Gong, Go Kagata, Yoshihito Osada   +2 more
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Lignin gel with unique swelling property

Bioresource Technology, 2003
Lignin gels were prepared from acetic acid lignin by use of polyethylene glycol diglycidyl ether as cross-linker. The gels were found to swell in aqueous ethanol solution, in particular 50% (v/v) solution. In addition, they also swelled in alkaline solution and shrank upon heating.
Mitsukuni, Nishida, Yasumitsu, Uraki, Yoshihiro, Sano   +2 more
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Properties of thermoreversible gels

Berichte der Bunsengesellschaft für physikalische Chemie, 1998
AbstractIn a short survey chemical and physical aspects characterising thermoreversibly gelling systems are gathered. Rheological properties of the system gelatin/water for different polymer concentrations at various temperatures and varying angular frequencies are presented. The results are interpreted following the percolation theory.
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Effects of Cation Properties on Sol‐gel Transition and Gel Properties of κ‐carrageenan

Journal of Food Science, 2000
ABSTRACT: The phase transition temperatures, rheological properties and gel‐network characteristics for gelation of κ‐carrageenan‐salt (NaCl, KCl and CaCl 2 ) solutions and their aged gels were investigated.
V.M.F. Lai, P.A.‐L. Wong, C.‐Y. Lii
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Measurement of the Elasto-Plastic Properties of Gels

Nature, 1949
Cheftel and Mocquard1 used the deflexion of a vane embedded in a gel to record the relation between the deformation of the gel and the applied force.
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Fractal properties of gels

Journal of Non-Crystalline Solids, 1987
After defining the basic concepts of fractal geometry, the different methods of resolution analysis used in practice to determine fractal parameters : X-ray scattering, adsorption and electronic energy transfers are briefly presented. The results obtained for silica gels are reviewed and the difficulties of interpretation discussed.
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Anomalous properties of water in macromolecular gels

Biochimica et Biophysica Acta (BBA) - General Subjects, 1991
Low molecular weight solutes often exhibit elution characteristics on gel filtration columns which deviate from ideal behaviour. In many previous studies this anomalous behaviour was attributed to the existence of extremely narrow pores in the gel, inaccessible even to very small solute molecules, to explain Kd values lower than unity.
J, van Steveninck, M, Paardekooper, T M, Dubbelman, E, Ben-Hur   +3 more
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Structure and properties of gels

Cement and Concrete Research, 1999
A brief review is presented of the structure and properties of inorganic gels. The mechanism of formation of gels and precipitates involves the aggregation of polymers or particles. If bonds form irreversibly, fractal aggregates grow and eventually fill space, resulting in a continuous elastic gel network; if the bonding is reversible, then the ...
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Preparation and properties of gel-peptide immunoadsorbents

Journal of Immunological Methods, 1989
The chemical complexity of peptides limits the choice of coupling procedures which can be used in the preparation of gel-peptide conjugates. Several immunoadsorbents have been investigated, in order to select those that permit the isolation of antipeptide antibodies in the highest yield and with optimal specific activity.
A, Chersi, E, Ruocco, E, Muratti
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Controlled Proteolysis and the Properties of Milk Gels

Journal of Agricultural and Food Chemistry, 2006
Milk gels induced by partial proteolysis of the kappa-casein followed by acidification were studied, and their gelation behavior was compared to that of milk gels induced by simultaneous acidification and renneting, using dynamic rheology. There were generally two stages (at pH values below and above 5.0) in the gelation of the milk whose kappa-casein ...
Jie, Li, Douglas G, Dalgleish
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