dc.contributor.author | Kara, Selim | en_US |
dc.contributor.author | Arda, Ertan | en_US |
dc.contributor.author | Kavzak, Burhan | en_US |
dc.contributor.author | Pekcan, Mehmet Önder | en_US |
dc.date.accessioned | 2015-01-15T23:00:34Z | |
dc.date.available | 2015-01-15T23:00:34Z | |
dc.date.issued | 2006-11-05 | |
dc.identifier.citation | Kara, S., Arda, E., Kavzak, B. & Pekcan, M. Ö. (2006). Phase transitions of kappa-carrageenan gels in various types of salts. Journal of Applied Polymer Science, 102(3), 3008-3016. doi:10.1002/app.24662 | en_US |
dc.identifier.issn | 0021-8995 | |
dc.identifier.issn | 1097-4628 | |
dc.identifier.uri | https://hdl.handle.net/11729/207 | |
dc.identifier.uri | http://dx.doi.org/10.1002/app.24662 | |
dc.description.abstract | Sol-gel and gel-sol phase transitions of K-carrageenan in various types of salts were studied using photon transmission technique. Here, LiCl, NaCl, KCl, MgCl2, CaCl2, and SrCl2 were chosen as the proper salts for the K-carrageenan-water system. Photon transmission intensity, I-tr was monitored against temperature to determine the sol-gel and gel-sol temperatures (T-sg and T-gs) and activation energies (Delta E-sg and Delta E-gs). It was observed that T-gs temperatures were notably higher than T-sg due to the hysteresis on the phase transition loops. It was observed that stronger carrageenan gels are formed in the presence of KCl compared to the others. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | John Wiley & Sons Inc | en_US |
dc.relation.isversionof | 10.1002/app.24662 | |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Activation energy | en_US |
dc.subject | Gelation | en_US |
dc.subject | Phase separation | en_US |
dc.subject | Polysaccharides | en_US |
dc.subject | Sol-gel | en_US |
dc.subject | Photon transmission | en_US |
dc.subject | Aggregation | en_US |
dc.subject | Gelation | en_US |
dc.subject | Model | en_US |
dc.subject | Hysteresis | en_US |
dc.subject | Phase transitions | en_US |
dc.subject | Salts | en_US |
dc.subject | Colloid | en_US |
dc.subject | Gel | en_US |
dc.subject | Temperature effect | en_US |
dc.subject | Carrageenan gels | en_US |
dc.subject | Carrageenan-water system | en_US |
dc.title | Phase transitions of kappa-carrageenan gels in various types of salts | en_US |
dc.type | article | en_US |
dc.description.version | Publisher's Version | en_US |
dc.relation.journal | Journal of Applied Polymer Science | en_US |
dc.contributor.department | Işık Üniversitesi, Fen Edebiyat Fakültesi, Fizik Bölümü | en_US |
dc.contributor.department | Işık University, Faculty of Arts and Sciences, Department of Physics | en_US |
dc.contributor.authorID | 0000-0002-0082-8209 | |
dc.identifier.volume | 102 | |
dc.identifier.issue | 3 | |
dc.identifier.startpage | 3008 | |
dc.identifier.endpage | 3016 | |
dc.peerreviewed | Yes | en_US |
dc.publicationstatus | Published | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.contributor.institutionauthor | Pekcan, Mehmet Önder | en_US |
dc.relation.index | WOS | en_US |
dc.relation.index | Scopus | en_US |
dc.relation.index | Science Citation Index Expanded (SCI-EXPANDED) | en_US |
dc.description.quality | Q2 | |
dc.description.wosid | WOS:000240923900125 | |