Effect of addition of saccharides on gel
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Kazuo Yamaura; Mari Fukuda; Toshihisa Tanaka; Tetsuya Tanigami
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Article
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1999
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John Wiley and Sons
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English
β 207 KB
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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