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The effect of saccharides on equilibrium swelling of thermo-responsive gels

机译：糖类对热响应凝胶均衡肿胀的影响

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摘要

Mechanical and optical properties of thermo-responsive (TR) gels change drastically at their volume phase transition temperature. As the critical temperature is strongly affected by the presence of small amounts of additives in aqueous solutions, TR gels can be employed as sensors for detection and recognition of multiple analytes (from specific ions to hazardous biochemicals to pathogenic proteins) and actuators for biomedical applications. A simplified mean-field model is developed for equilibrium swelling of TR gels in aqueous solutions of additives. Its advantage is that the model involves a relatively small (compared with the conventional approaches) number of material constants and accounts for changes in the thermo-mechanical response at transition from the swollen to collapsed state. The ability of the model to describe experimental swelling diagrams and to predict the influence of additives on the equilibrium degree of swelling and the volume phase transition temperature of TR gels is confirmed by comparison of observations on poly(N-isopropylacrylamide) gel in aqueous solutions of saccharides (glucose, sucrose and galactose) with results of numerical analysis.
机译：热响应（Tr）凝胶的机械和光学性能在其体积相转变温度下大幅变化。随着临界温度受水溶液中存在少量添加剂的强烈影响，TR凝胶可以用作检测和识别多种分析物（来自特定离子对危险生物化学毒素的危害蛋白质）和生物医学应用的致动器。开发了一种简化的平均场模型，用于添加剂水溶液中Tr凝胶的平衡肿胀。其优点是该模型涉及相对较小的（与传统方法相比）材料常数的数量，并且用于从膨胀到折叠状态的过渡时热机械响应的变化。通过比较Poly（N-异丙基丙烯酰胺）凝胶在水溶液中的观察结果，确认了模型描述了实验溶胀图和添加剂对TR凝胶的平衡度的影响和TR凝胶的体积相转变温度的能力。糖（葡萄糖，蔗糖和半乳糖）具有数值分析结果。

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  • 来源
    《RSC Advances》 |2020年第51期|共11页
  • 作者

    Drozdov A. D.; Christiansen J. DeClaville;

  • 作者单位

    Aalborg Univ Dept Mat &

    Prod Fibigerstr 16 DK-9220 Aalborg Denmark;

    Aalborg Univ Dept Mat &

    Prod Fibigerstr 16 DK-9220 Aalborg Denmark;

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  • 正文语种 eng
  • 中图分类 化学;
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