AbstractThe effective diffusion coefficient of glucose, Dein calcium alginate gel determined at 35°C by two different methods gave values which, on average, were at least 24 less than in water. Assessment of the effect of glucose concentration onDeseems to indicate thatDeincreased with decreasing glucose concentration at very low concentrations (i.e.,=200 mM). Increasing the concentration of either the calcium chloride or sodium alginate component used in calcium alginate formation substantially decreasedDe,but the effect of sodium alginate was the greater of the two
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