Critical exponents of thermal phase transitions in κ-carrageenan- water system

Haluk Özbek; Önder Pekcan

doi:10.1016/j.theochem.2004.01.033

Critical exponents of thermal phase transitions in κ-carrageenan- water system

Haluk Özbek
, Önder Pekcan^*

^*Corresponding author for this work

Department of Physics Engineering

Feza Gursey Res. Ctr. of Basic Sci.
Istanbul Technical University

Research output: Contribution to journal › Article › peer-review

11 Citations (Scopus)

Abstract

Thermal phase transitions of κ-carrageenan in pure water and in KCl solution were studied using photon transmission technique. Photon transmission intensity, I_tr, was monitored against temperature to determine the critical coil-to-helix (T_ch) and helix-to-coil (T_hc) temperatures and exponents, β. T_ch, and T_hc values were found to be higher for the gels containing cations (K⁺) than for those without cations (K⁺). The increase in carrageenan content caused an increase in critical temperatures for the gels prepared in pure water and in KCl solution. Increases in the KCl/carrageenan ratio, raised both T _ch and T_hc values. On the other hand, the critical exponents, β were found to be independent of the system, they are measured by indicating that they fall into the same universality class.

Original language	English
Pages (from-to)	19-27
Number of pages	9
Journal	Journal of Molecular Structure: THEOCHEM
Volume	676
Issue number	1-3
DOIs	https://doi.org/10.1016/j.theochem.2004.01.033
Publication status	Published - 14 May 2004

Funding

We would like to thank Mr Selim Kara who has provided his data for our use. This work has been partially supported by Turkish Academy of Sciences (TÜBA).

Funders
TÜBA
Türkiye Bilimler Akademisi

Keywords

Carrageenan
Critical exponent
Critical temperatures
Phase transition

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10.1016/j.theochem.2004.01.033

Cite this

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title = "Critical exponents of thermal phase transitions in κ-carrageenan- water system",

abstract = "Thermal phase transitions of κ-carrageenan in pure water and in KCl solution were studied using photon transmission technique. Photon transmission intensity, Itr, was monitored against temperature to determine the critical coil-to-helix (Tch) and helix-to-coil (Thc) temperatures and exponents, β. Tch, and Thc values were found to be higher for the gels containing cations (K+) than for those without cations (K+). The increase in carrageenan content caused an increase in critical temperatures for the gels prepared in pure water and in KCl solution. Increases in the KCl/carrageenan ratio, raised both T ch and Thc values. On the other hand, the critical exponents, β were found to be independent of the system, they are measured by indicating that they fall into the same universality class.",

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AU - Pekcan, Önder

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N2 - Thermal phase transitions of κ-carrageenan in pure water and in KCl solution were studied using photon transmission technique. Photon transmission intensity, Itr, was monitored against temperature to determine the critical coil-to-helix (Tch) and helix-to-coil (Thc) temperatures and exponents, β. Tch, and Thc values were found to be higher for the gels containing cations (K+) than for those without cations (K+). The increase in carrageenan content caused an increase in critical temperatures for the gels prepared in pure water and in KCl solution. Increases in the KCl/carrageenan ratio, raised both T ch and Thc values. On the other hand, the critical exponents, β were found to be independent of the system, they are measured by indicating that they fall into the same universality class.

AB - Thermal phase transitions of κ-carrageenan in pure water and in KCl solution were studied using photon transmission technique. Photon transmission intensity, Itr, was monitored against temperature to determine the critical coil-to-helix (Tch) and helix-to-coil (Thc) temperatures and exponents, β. Tch, and Thc values were found to be higher for the gels containing cations (K+) than for those without cations (K+). The increase in carrageenan content caused an increase in critical temperatures for the gels prepared in pure water and in KCl solution. Increases in the KCl/carrageenan ratio, raised both T ch and Thc values. On the other hand, the critical exponents, β were found to be independent of the system, they are measured by indicating that they fall into the same universality class.

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KW - Critical exponent

KW - Critical temperatures

KW - Phase transition

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ER -

Critical exponents of thermal phase transitions in κ-carrageenan- water system

Abstract

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Keywords

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