UV-Induced Cross-Linking of Poly(ethylene oxide) in Aqueous Solution
✍ Scribed by Maria Doycheva; Elissaveta Petrova; Rayna Stamenova; Christo Tsvetanov; Gerard Riess
- Publisher
- John Wiley and Sons
- Year
- 2004
- Tongue
- English
- Weight
- 162 KB
- Volume
- 289
- Category
- Article
- ISSN
- 1438-7492
No coin nor oath required. For personal study only.
✦ Synopsis
Abstract
Summary: Hydrogels of high‐molecular‐weight poly(ethylene oxide) (PEO) have been obtained in situ by applying a very simple procedure that involves UV cross‐linking of PEO in aqueous solution. The efficiency of the photoactivated cross‐linking of thin layers of PEO in aqueous solution in the presence of (4‐benzoylbenzyl) trimethylammonium chloride as a photoinitiator has been determined at room temperature and in a frozen state (−25 °C). It was found that the efficiency varies with the concentration of PEO solution, the molecular weight of PEO, and especially with the temperature. When the UV cross‐linking was performed in the frozen state, porous hydrogels with very high yield of gel fraction (above 90%) and high cross‐linking density were obtained. After drying the hydrogels, films of 50–150 μm thickness were prepared. The films swell extremely fast in water and act as asymmetric membranes.
SEM of a dried PEO hydrogel obtained by UV cross‐linking of an aqueous solution at room temperature.
magnified imageSEM of a dried PEO hydrogel obtained by UV cross‐linking of an aqueous solution at room temperature.
📜 SIMILAR VOLUMES
This article describes the rheological properties of certain poly(ethylene oxide)s dissolved in water-based solvents. The experimental results show that the rheological properties in aqueous solutions are significantly affected by the solvent properties, which have been changed by the use of ethanol
and, more recently, light scattering, microcalorimetry, fluo-A comprehensive study of sound velocity and apparent specific rescence probing, and gel permeation chromatography techvolume, and adiabatic compressibility and expansibility thermodyniques have provided new insights about the aggregation n