The properties of poly(vinyl alcohol) (PVA) hydrogels containing saccharides (D-xylose, D-fructose, D-glucose, and maltose) were examined. The effect of the addition of saccharides to PVA hydrogels on their melting temperatures was remarkable when the gels were chilled at 0Β°C with saccharide content
Gelation kinetics in aqueous solutions ofsyndiotactic-rich poly(vinyl alcohol)
β Scribed by Ogasawara, Kenji ;Yuasa, Kouji ;Matsuzawa, Shuji
- Publisher
- Wiley (John Wiley & Sons)
- Year
- 1976
- Weight
- 384 KB
- Volume
- 177
- Category
- Article
- ISSN
- 0025-116X
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β¦ Synopsis
Abstract
Aqueous solutions of Syndiotacticβrich poly(vinyl alcohol) (PVA) form thermally reversible gels. The volume of the solution decreases with gelling time on standing at isothermal condition. Assuming that the gelation is due to the crystallization of PVA, the kinetics of isothermal crystallization from 5 wt.β% aqueous solutions of PVAs having 64,3 molβ% syndiotactic diads was investigated as a function of temperature (45β90Β°C), using dilatometry. The maximum in the overall rate of crystallization appeared at 60Β°C, regardless of the degree of polymerization of PVA. Since the values of n in the Avrami equation vary from about 1 to 2, it was apparent that the crystallization from aqueous solution of the polymer proceeded in the fashion of oneβdimensional growth and heterogeneous, diffusion controlled nucleation. The phase diagram revealed that the syneresis of the gel was caused by the crystalline phase separation which supports the gelation accompanying crystallization.
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