On the Existence of Gel-Glasslike Transition Point in Biopolymer Gels
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概要
- 論文の詳細を見る
Existence of a gel-glasslike transition in biopolymer gels such as egg-white, DNA, RNA/DNA mixtures, gelatin, agarose is demonstrated in the drying process, and discussions are made on free water and bound water in the gel to glass change. A drastic decrease in the weight of egg-white gel was observed during drying at 25°C for 0 - 100 hours and a gradual decrease was observed for 100 - 450 hours. The first and second stages are due to the loss of free and bound water molecules in the egg-white gel, respectively. This was confirmed by a time domain reflectometry (TDR) measurement. Existence of a gel-glasslike transition may be a common phenomenon for materials in which the molecular network contains free and bound water molecules.
- 理論物理学刊行会の論文
- 1997-06-27
著者
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TAKUSHI Eisei
Department of Physics, College of Science University of the Ryukyus
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Takushi Eisei
Department Of Physics College Of Science University Of The Ryukyus
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TAKUSHI Eisei
Department of Physics and Earth Sciences, Faculty of Sciences, University of the Ryukyus
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TAKUSHI Eisei
Department of Physics, College of Science, University of the Ryukyus
関連論文
- Some Features in Gel Drying Process and Dehydrated Substances
- On the Existence of Gel-Glasslike Transition Point in Biopolymer Gels
- The Volume Phase Transitions of Chemically Cross-Linked DNA Gels Induced by Salts : Na^+ and Mg^ Ions (2)
- Ethidium Bromide Binding Sites in DNA Gel
- Transformation of Egg-White Glass into Partially Crystallized Glass Induced by Heat Treatment and Gamma-Ray Irradiation
- Simultaneous Time-Resolved Measurements of Weight and Small-Angle X-Ray Scattering of Heat- and Pressure-Treated Egg White during Gel-to-Glasslike Transition
- Variations of Mechanical Properties in Egg White during Get-to-Glasslike Transition
- Solvent-Substitution Effects on Weight and Volume Changes during the Desiccation Process of Egg-White Gel
- Density Variation in Heat- and Pressure-Treated Egg White during Gel-to-Glass-like Transition
- Some Features in Gel Drying Process and Dehydrated Substances