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Yayın Photon transmission study on conformational ordering of iota-carrageenan in CaCl2 solution(Taylor & Francis Inc, 2005-06) Kara, Selim; Pekcan, Mehmet ÖnderCoil-to-double helix (c-h) and double helix-to-dimer (h-d) phase transitions of iota-carrageenan in CaCl2 solution upon cooling were studied using photon transmission technique. Photon transmission intensity, I-iota r was monitored against temperature to determine the (c-h) and (h-d) transition temperatures (T-ch and T-hd) and activation energies (Delta E-ch and Delta E-hd). An extra dimer-to-dimer (d-d) transition was also observed during cooling at low temperature region. However, upon heating dimers disappear to double helices by making dimer-to-double helix (d-h) transition. Further heating resulted double helix-to-coil (h-c) transition at high temperature region. T-dh and T-ch temperatures and Delta E-dh and Delta E-hc activation energies were also determined. It was observed that T-hc and T-ch temperatures and Delta E-dh and Delta E-hd activation energies do not effected by carrageenan content. However, T-hd, T-dh and T-dd temperatures and Delta E-ch and Delta E-hc activation energies were found to be strongly correlated to the carrageenan content in the system.Yayın Small molecule sorption and desorption in and out of iota-carrageenan gels(Taylor & Francis Group, 2007-08) Ataman, Evren; Pekcan, Mehmet ÖnderSmall molecule sorption and desorption in and out of Iota-Carrageenan was studied by using steady-state fluorescence (SSF) technique. Pyranine dissolved in water used as fluorescence probe. Fluorescence emission intensity, I-p from pyranine was monitored for studying sorption and desorption processes at various temperatures. The Fickian model was applied to produce sorption, D-s, early desorption, D-ed, and desorption, D-d, coefficients. Corresponding activation energies were obtained and found to be 20.5 kJ mol(-1), 7.0 kJ mol(-1) and 34.9 kJ mol(-1), respectively. The observed D-ed value is an order of magnitude smaller than the D-s and D-d coefficients. On the other hand, sorption processes were shown to be twice as fast as desorption processes.Yayın Temperature effect on drying and swelling of kappa carrageenan gels: A steady state fluorescence study(Wiley-V C H Verlag GMBH, 2008) Tarı İlgin, Özlem; Pekcan, Mehmet ÖnderA novel technique based on in situ steady state fluorescence (SSF) measurements is introduced for studying drying and swelling Of kappa(-) carrageenan (kappa carrageenan) gels at various temperatures. kappa(-) carrageenan gels were completely dried and then swelled in water vapor. Pyranine was embedded in kappa(-) carrageenan and used as a fluorescence probe. Scattered light intensities, I-SC and fluorescence intensities, I were monitored during the drying and swelling Of kappa(-) carrageenan gels. it was observed that the fluorescence intensity decreased linearly as drying time was increased. A simple model consisting of Case II diffusion was used to quantify the drying processes of the kappa(-) carrageenan gels. This moving boundary model provided packing constant, kappa(o). During swelling, fluorescence intensity increased exponentially as time is increased. The increase in I, was modeled using Li-Tanaka equation from which swelling time constants, tau(c) and cooperative diffusion coefficients, D-c were determined. It was observed that swelling time constants, tau(c) decreased and diffusion coefficients, D-c increased as the swelling temperature was increased. Activation energies for drying and swelling were also obtained and found to be 53.9 and 47.2 kJ mol(-1), respectively.Yayın Monovalent and divalent cation effects on phase transitions of iota-carrageenan(Sage Publications Ltd, 2007-01) Kara, Selim; Arda, Ertan; Pekcan, Mehmet ÖnderPhase transitions Of L-carrageenan in a variety of monovalent (Li, Na, K) and divalent (Mg, Ca, Sr) cation solutions were studied during heating and cooling by using photon transmission technique. Photon transmission intensity (I-tr) was monitored against temperature to determine the transition temperatures and activation energies during the heating and cooling processes in the monovalent and divalent systems. Three distinct transition regions were observed during the heating and cooling cycles for the carrageenan-divalent salt system. At the first step of the heating process, dimer groups were transformed into dimers that presented (g-d) transitions, then these dimers were directly converted into a double helix by undergoing a (d-h) transition. In the higher temperature region, a double helix-to-coil (h-c) transition took place. During the cooling process, these transitions are arranged in the order of (c-h), (h-d), and (d-g). The carrageenan-monovalent salt system presented only coil-to-rod-like helix (c-r) and rod-like helix-to-coil (r-c) transitions during the cooling and heating processes, respectively. A hysteresis was observed between (r-c)-(c-r) and (g-d)-(d-g) transitions for the monovalent and divalent cations, respectively.Yayın Small molecule diffusion into swelling Iota-Carrageenan gels: A fluorescence study(Taylor & Francis Group, 2007-04) Ataman, Evren; Pekcan, Mehmet ÖnderSmall molecule diffusion into Iota-Carrageenan gel was studied by using steady-state fluorescence (SSF) technique. Pyranine, dissolved in water was used as fluorescence probe. Fluorescence emission intensity, I-p, and scattered light intensity, I-sc, were monitored to study diffusion and swelling processes at various temperatures respectively. Fickian and Li-Tanaka models were elaborated to produce diffusion, D, and collective diffusion, D-0, coefficients. Diffusion and swelling activation energies were also obtained and found to be 20.5 kj mol(-1) and 28.2 kj mol(-1). respectively.Yayın Synergistic effect of the locust bean gum on the thermal phase transitions of kappa-carrageenan gels(Elsevier Sci Ltd, 2009-03) Arda, Ertan; Kara, Selim; Pekcan, Mehmet ÖnderSynergism between K-carrageenan and locust bean gum (LBG) was studied using the photon transmission technique. Synergistic effects in these polymeric mixtures strongly affected the physical properties of the gel structure. The transmitted light intensities, I-tr, versus temperature variations were investigated during the gelation and liquefaction processes. Slight synergistic peaks were detected in gel-sol and sol-gel transition temperatures for high kappa-carrageenan/LBG ratios (approx. 80/2). Moreover, apparent synergistic peaks were observed in gel-sol and sol-gel transition activation energies for the mixtures approximately with the ratios of 80/10.Yayın Critical behavior of thermal phase transitions of iota-carrageenan in CaCl2 solution(Elsevier B.V., 2006-07-15) Özbek, Haluk; Pekcan, Mehmet ÖnderIn situ photon transmission method was applied to study thermal phase transitions of ?-carrageenan in CaCl2 solution. Coil-to-helix (c-h) and helix-to-dimer (h-d) transitions were detected upon cooling. An extra dimer-to-dimer (d-d) transition was observed as well during cooling at low-temperature region. Upon heating only dimer-to-helix (d-h) and helix-to-coil (h-c) transitions were detected. Photon transmission intensity, Itr was monitored against temperature to determine several phase transitions and transition temperatures. It was observed that the c-h transition in ?-carrageenan-CaCl2 system performs a crossover between 3D percolation to classical theory. Upon heating, the specific heat exponent over the d-h transition was extracted from the transmitted intensity data and was found to be 0.045.
