✍ Scribed by Noriaki Tsukida; Yasushi Maeda; Hiromi Kitano
No coin nor oath required. For personal study only.
A Raman spectroscopic study on property changes of water in aqueous gelatin media was carried out. The state of water in gelatin gels and sols at various temperatures and concentrations was studied in connection with the conformation of polymer chains. When gelatin with a low molecular weight was used, there was no gel‐sol transition, and the structure of water observed by Raman spectroscopy was not significantly affected by the presence of gelatin. When gelatin with a high molecular weight was used, on the other hand, the structure of water strongly depended on the concentration of gelatin both in the gel and the sol state. A contribution of small spaces surrounded by entangled gelatin chains (which exist both in high concentration gels and sols) to the perturbation of the structure of incorporated water was suggested. It was also found that, at 60°C, gelatin chains in the low concentration region induced an enhancement of structured water. This is the first finding that water soluble polymers at high temperature induce the network structure of water.
📜 SIMILAR VOLUMES
## Abstract Studies have been made on gelatine gels containing inorganic salts and ionic surfactants, with the aim of learning about factors that influence the structural make‐up of hydrogels. Gel‐sol transition temperature, __T__~m~, was studied by a micro capillary‐visco‐meter, gel‐elasticity, __
In order to analyze the melting behavior of 5-rGMP gel at acidic pH and self-aggregate near neutral pH we have obtained Raman spectra of aqueous solutions of 5'-rGMP at various temperatures. At low temperature the intensities of Raman peaks at 502, 585, 1083, 1179, 1322, 1366, 1487, and 1578 cm-I de