Universal behaviour of gel formation from acrylamide-carrageenan mixture around the gel point: A fluorescence study
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CitationPekcan, M. Ö., Kaya Aktaş, D. & Evingür, G. (2006). Universal behaviour of gel formation from acrylamide-carrageenan mixture around the gel point: A fluorescence study. Journal of Biomolecular Structure and Dynamics, 24(1), 83-90. doi:10.1080/07391102.2006.10507102
The steady state fluorescence (SSF) technique was used to study the sol-gel transition, for the solution free radical crosslinking copolymerization of acrylamide (AAm) with various carrageenan content. N, N'- methylenebis (acrylamide) (BIS) and ammonium persulfate (APS) are used as crosslinker and an initiator, respectively. Pyranine (8-hydroxypyrene-1, 3,6-trisuffonic acid, trisodium salt, HPTS) was added as a floroprobe for monitoring the polymerization. Pyranine molecules start to bind to acrylamide polymer chains upon the initiation of the polymerization; thus, the spectra of the bonded pyranines shift to the shorter wavelengths. Fluorescence spectra from the bonded pyranines allows one to monitor the sol-gel transition, without disturbing the system mechanically, and to test the universality of the sol-gel transition as a function of some kinetic parameters like polymer concentration. Observations around the critical point show that the gel fraction exponent P obeyed the percolation result for low carrageenan concentrations (< 2.0%) however classical results were produced at higher carrageenan concentration (> 2.0%).