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^*

^*Bu çalışma için yazışmadan sorumlu yazar

Fizik Mühendisliği Bölümü

Araştırma sonucu: Dergiye katkı › Makale › bilirkişi

11 Atıf (Scopus)

Özet

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.

Orijinal dil	İngilizce
Sayfa (başlangıç-bitiş)	19-27
Sayfa sayısı	9
Dergi	Journal of Molecular Structure: THEOCHEM
Hacim	676
Basın numarası	1-3
DOI'lar	https://doi.org/10.1016/j.theochem.2004.01.033
Yayın durumu	Yayınlandı - 14 May 2004

Finansman

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).

Finansörler	Finansör numarası
TÜBA
Türkiye Bilimler Akademisi

Belgeye Erişim

10.1016/j.theochem.2004.01.033

Diğer Dosyalar ve Linkler

Link to publication in Scopus

Alıntı Yap

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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.",

keywords = "Carrageenan, Critical exponent, Critical temperatures, Phase transition",

author = "Haluk {\"O}zbek and {\"O}nder Pekcan",

year = "2004",

month = may,

day = "14",

doi = "10.1016/j.theochem.2004.01.033",

language = "English",

volume = "676",

pages = "19--27",

journal = "Journal of Molecular Structure: THEOCHEM",

issn = "0166-1280",

publisher = "Elsevier B.V.",

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TY - JOUR

T1 - Critical exponents of thermal phase transitions in κ-carrageenan- water system

AU - Özbek, Haluk

AU - Pekcan, Önder

PY - 2004/5/14

Y1 - 2004/5/14

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.

KW - Carrageenan

KW - Critical exponent

KW - Critical temperatures

KW - Phase transition

UR - http://www.scopus.com/inward/record.url?scp=1942468608&partnerID=8YFLogxK

U2 - 10.1016/j.theochem.2004.01.033

DO - 10.1016/j.theochem.2004.01.033

M3 - Article

AN - SCOPUS:1942468608

SN - 0166-1280

VL - 676

SP - 19

EP - 27

JO - Journal of Molecular Structure: THEOCHEM

JF - Journal of Molecular Structure: THEOCHEM

IS - 1-3

ER -

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

Özet

Finansman

Belgeye Erişim

Diğer Dosyalar ve Linkler

Parmak izi

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