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Studying on the Effect of Ph on Volume Phase Transition for Composite Hydrogel Using by Fluorescence Technique

Araştırma sonucu: Kitap/Rapor/Konferans Bildirisinde BölümKonferans katkısıbilirkişi

Özet

Steady-state fluorescence (SSF) technique was employed for studying swelling of poly(acrylamide-co-acrylic acid) (P(AAm-co-AAc)) composite gels in various pH. Disc shaped composite gels were prepared by free-radical crosslinking copolymerization of P(AAm-co-AAc). N, N’- methylenebis (acrylamide) (BIS) and ammonium persulfate (APS) were used as crosslinker and initiator, respectively. Pyranine 4 was introduced as a fluorescence probe. P(AAm-co-AAc) composite gels dried before using for swelling experiments. Fluorescence intensity of pyranine 4 was monitored during in situ swelling processes of composite gels. It was observed that fluorescence intensity values decreased as swelling is proceeded. Gravimetrical and volumetrical experiments were also performed. Li-Tanaka equation was used to determine the swelling time constants, τ and cooperative diffusion coefficients, D from intensity variations during the swelling processes. It was shown that swelling time constants, τ decreased and diffusion coefficients, D increased as the pH values are increased.

Orijinal dilİngilizce
Ana bilgisayar yayını başlığıProceedings of the World Congress on Mechanical, Chemical, and Material Engineering, MCM 2015
EditörlerJamal Chaouki, Yuyuan Zhao
YayınlayanAvestia Publishing
ISBN (Basılı)9781927877173
Yayın durumuYayınlandı - 2015
EtkinlikWorld Congress on Mechanical, Chemical, and Material Engineering, MCM 2015 - Barcelona, Spain
Süre: 20 Tem 201521 Tem 2015

Yayın serisi

AdıProceedings of the World Congress on Mechanical, Chemical, and Material Engineering
ISSN (Elektronik)2369-8136

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???event.eventtypes.event.conference???World Congress on Mechanical, Chemical, and Material Engineering, MCM 2015
Ülke/BölgeSpain
ŞehirBarcelona
Periyot20/07/1521/07/15

Bibliyografik not

Publisher Copyright:
© 2015, Avestia Publishing. All rights reserved.

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