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Structure and properties of poly(vinyl alcohol)/κ-carrageenan blends

✍ Scribed by Toshihisa Tanaka; Tong Lu; Shingo Yuasa; Kazuo Yamaura

Publisher
John Wiley and Sons
Year
2001
Tongue
English
Weight
181 KB
Volume
50
Category
Article
ISSN
0959-8103

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✦ Synopsis

Abstract

Blends of a commercial atactic poly(vinyl alcohol) (a‐PVA) derived from vinyl acetate and κ‐carrageenan were prepared by mixing the aqueous solutions of both samples. Blend films prepared by casting were transparent. In the DSC curves of the blend films, the endothermic peaks shifted to lower temperature with an increase of the content of κ‐carrageenan. The Young's modulus and the strength at break increased with an increase of the content of a‐PVA. As the standing temperature of the blend solutions decreased, the gelation region increased also at high content of carrageenan. In the amorphous regions of blend films, a‐PVA and κ‐carrageenan were miscible.

© 2001 Society of Chemical Industry

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