Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    The rheological study of the interaction between alkali metal ions and kappa-carrageenan gels (1982)
    Springer
    Colloid & polymer science 260 (1982), S. 971-975 
    Details
    ISSN: 1435-1536
    Keywords: Canageenan ; gel ; rheology ; conductivity
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: Abstract The rheological change in kappa-carrageenan and agarose gels immersed in alkali metal salt solution was studied by the measurement of longitudinal vibrations. The storage modulus of kappa-carrageenan gel increased remarkably by the immersion, while that of agarose gel did not change so much. The reason of this change in kappa-carrageenan was ascribed to the shielding effect of the electrostatic repulsion of sulfate groups by alkali metal ions. As a result of the shielding, the helical structure was thought to become the densely packed state. The difference of the action between the two groups (Li+, Na+) and (K+, Cs+) was discussed from the viewpoint that these ions are either structure makers or breakers for the structure of water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01413132
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Differential scanning calorimetry and large deformation behaviour of kappa-carrageenan gels containing alkali metal ions (1985)
    Springer
    Colloid & polymer science 263 (1985), S. 744-748 
    Details
    ISSN: 1435-1536
    Keywords: Carrageenan ; gel ; alkali metal ion ; DSC ; large deformation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: Abstract Differential scanning calorimetry and extension tests were carried out on kappa-carrageenan gels in the presence of the alkali metal salts LiCl, NaCl, KCl and CsCl. The endothermic peak accompanying the melting of gels shifted to higher temperatures with increasing concentrations of alkali metal salt. The breaking force of gels increased with increasing concentrations of added KCl and CsCl, and decreased with increasing concentrations of added NaCl. The breaking force of the gel containing LiCl decreased with the first level of addition, then increased slightly with two further additions and finally decreased again at the highest level of addition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01422857
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Rheological and thermal properties of polysaccharide gels extracted fromAhnfeltia plicata (1986)
    Springer
    Colloid & polymer science 264 (1986), S. 877-882 
    Details
    ISSN: 1435-1536
    Keywords: Rheology ; DSC ; gel ; polysaccharide ; Ahnfeltia plicata
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: Abstract The dynamic modulus began to decrease rapidly and loss tanδ showed maxima at the temperature range from 40 °C to 65 °C in polysaccharide gels extracted fromAhnfeltia plicata. An exothermic peak appeared at about 30 °C in heating DSC thermograms for these gels. Endothermic DSC peaks accompanying gel-sol transition appeared at the temperature range from 60 °C to 80 °C. The effects of alkali pretreatment and of maturation on the rheological and thermal properties of these gels were examined.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01410638
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...