Flory–Huggins Parameters of Guar Gum, Xanthan Gum, Agarose, and Gellan Gum in Aqueous Solutions
Abstract The thermodynamics of the interaction of guar gum, xanthan gum, agarose, and gellan gum with water has been investigated. The isotherms of water sorption by the polysaccharides have been obtained using the isothermal interval sorption at 25°C, which have an S-shape typical of glassy polymer...
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Gespeichert in:
| Autor*in: |
Safronov, A. P. [verfasserIn] |
|---|
| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2019 |
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| Anmerkung: |
© Pleiades Publishing, Ltd. 2019 |
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| Übergeordnetes Werk: |
Enthalten in: Vysokomolekuljarnye soedinenija / A i B - Pleiades Publishing, 1993, 61(2019), 1 vom: Jan., Seite 29-38 |
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volume:61 ; year:2019 ; number:1 ; month:01 ; pages:29-38 |
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| DOI / URN: |
10.1134/S0965545X19010139 |
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OLC2086598505 |
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| 520 | |a Abstract The thermodynamics of the interaction of guar gum, xanthan gum, agarose, and gellan gum with water has been investigated. The isotherms of water sorption by the polysaccharides have been obtained using the isothermal interval sorption at 25°C, which have an S-shape typical of glassy polymers. Values of Gibbs energy of mixing polysaccharides with water determined from the isotherms obtained are negative. The calculated Flory–Huggins parameters for polysaccharide solutions are almost the same and equal on average to 0.82. The concentration dependences of the enthalpy of dilution of aqueous solutions of polysaccharides are measured by isothermal microcalorimetry. The values of the enthalpy Flory–Huggins parameter found from them are close to zero for all polysaccharides. At the same time, the integral enthalpy of dissolution shows large negative values, which are entirely due to the relaxation of the glassy state of the polymers upon dissolution. The calculated entropy Flory–Huggins parameter exhibits large positive values. This indicates the ordering of polysaccharides in solutions, which is manifested by a strong aggregation of macromolecules. | ||
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10.1134/S0965545X19010139 doi (DE-627)OLC2086598505 (DE-He213)S0965545X19010139-p DE-627 ger DE-627 rakwb eng 540 530 VZ Safronov, A. P. verfasserin aut Flory–Huggins Parameters of Guar Gum, Xanthan Gum, Agarose, and Gellan Gum in Aqueous Solutions 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Pleiades Publishing, Ltd. 2019 Abstract The thermodynamics of the interaction of guar gum, xanthan gum, agarose, and gellan gum with water has been investigated. The isotherms of water sorption by the polysaccharides have been obtained using the isothermal interval sorption at 25°C, which have an S-shape typical of glassy polymers. Values of Gibbs energy of mixing polysaccharides with water determined from the isotherms obtained are negative. The calculated Flory–Huggins parameters for polysaccharide solutions are almost the same and equal on average to 0.82. The concentration dependences of the enthalpy of dilution of aqueous solutions of polysaccharides are measured by isothermal microcalorimetry. The values of the enthalpy Flory–Huggins parameter found from them are close to zero for all polysaccharides. At the same time, the integral enthalpy of dissolution shows large negative values, which are entirely due to the relaxation of the glassy state of the polymers upon dissolution. The calculated entropy Flory–Huggins parameter exhibits large positive values. This indicates the ordering of polysaccharides in solutions, which is manifested by a strong aggregation of macromolecules. Adamova, L. V. aut Kurlyandskaya, G. V. aut Enthalten in Vysokomolekuljarnye soedinenija / A i B Pleiades Publishing, 1993 61(2019), 1 vom: Jan., Seite 29-38 (DE-627)131210092 (DE-600)1155389-3 (DE-576)038486814 0507-5483 nnns volume:61 year:2019 number:1 month:01 pages:29-38 https://doi.org/10.1134/S0965545X19010139 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-PHY SSG-OLC-CHE AR 61 2019 1 01 29-38 |
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10.1134/S0965545X19010139 doi (DE-627)OLC2086598505 (DE-He213)S0965545X19010139-p DE-627 ger DE-627 rakwb eng 540 530 VZ Safronov, A. P. verfasserin aut Flory–Huggins Parameters of Guar Gum, Xanthan Gum, Agarose, and Gellan Gum in Aqueous Solutions 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Pleiades Publishing, Ltd. 2019 Abstract The thermodynamics of the interaction of guar gum, xanthan gum, agarose, and gellan gum with water has been investigated. The isotherms of water sorption by the polysaccharides have been obtained using the isothermal interval sorption at 25°C, which have an S-shape typical of glassy polymers. Values of Gibbs energy of mixing polysaccharides with water determined from the isotherms obtained are negative. The calculated Flory–Huggins parameters for polysaccharide solutions are almost the same and equal on average to 0.82. The concentration dependences of the enthalpy of dilution of aqueous solutions of polysaccharides are measured by isothermal microcalorimetry. The values of the enthalpy Flory–Huggins parameter found from them are close to zero for all polysaccharides. At the same time, the integral enthalpy of dissolution shows large negative values, which are entirely due to the relaxation of the glassy state of the polymers upon dissolution. The calculated entropy Flory–Huggins parameter exhibits large positive values. This indicates the ordering of polysaccharides in solutions, which is manifested by a strong aggregation of macromolecules. Adamova, L. V. aut Kurlyandskaya, G. V. aut Enthalten in Vysokomolekuljarnye soedinenija / A i B Pleiades Publishing, 1993 61(2019), 1 vom: Jan., Seite 29-38 (DE-627)131210092 (DE-600)1155389-3 (DE-576)038486814 0507-5483 nnns volume:61 year:2019 number:1 month:01 pages:29-38 https://doi.org/10.1134/S0965545X19010139 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-PHY SSG-OLC-CHE AR 61 2019 1 01 29-38 |
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10.1134/S0965545X19010139 doi (DE-627)OLC2086598505 (DE-He213)S0965545X19010139-p DE-627 ger DE-627 rakwb eng 540 530 VZ Safronov, A. P. verfasserin aut Flory–Huggins Parameters of Guar Gum, Xanthan Gum, Agarose, and Gellan Gum in Aqueous Solutions 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Pleiades Publishing, Ltd. 2019 Abstract The thermodynamics of the interaction of guar gum, xanthan gum, agarose, and gellan gum with water has been investigated. The isotherms of water sorption by the polysaccharides have been obtained using the isothermal interval sorption at 25°C, which have an S-shape typical of glassy polymers. Values of Gibbs energy of mixing polysaccharides with water determined from the isotherms obtained are negative. The calculated Flory–Huggins parameters for polysaccharide solutions are almost the same and equal on average to 0.82. The concentration dependences of the enthalpy of dilution of aqueous solutions of polysaccharides are measured by isothermal microcalorimetry. The values of the enthalpy Flory–Huggins parameter found from them are close to zero for all polysaccharides. At the same time, the integral enthalpy of dissolution shows large negative values, which are entirely due to the relaxation of the glassy state of the polymers upon dissolution. The calculated entropy Flory–Huggins parameter exhibits large positive values. This indicates the ordering of polysaccharides in solutions, which is manifested by a strong aggregation of macromolecules. Adamova, L. V. aut Kurlyandskaya, G. V. aut Enthalten in Vysokomolekuljarnye soedinenija / A i B Pleiades Publishing, 1993 61(2019), 1 vom: Jan., Seite 29-38 (DE-627)131210092 (DE-600)1155389-3 (DE-576)038486814 0507-5483 nnns volume:61 year:2019 number:1 month:01 pages:29-38 https://doi.org/10.1134/S0965545X19010139 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-PHY SSG-OLC-CHE AR 61 2019 1 01 29-38 |
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10.1134/S0965545X19010139 doi (DE-627)OLC2086598505 (DE-He213)S0965545X19010139-p DE-627 ger DE-627 rakwb eng 540 530 VZ Safronov, A. P. verfasserin aut Flory–Huggins Parameters of Guar Gum, Xanthan Gum, Agarose, and Gellan Gum in Aqueous Solutions 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Pleiades Publishing, Ltd. 2019 Abstract The thermodynamics of the interaction of guar gum, xanthan gum, agarose, and gellan gum with water has been investigated. The isotherms of water sorption by the polysaccharides have been obtained using the isothermal interval sorption at 25°C, which have an S-shape typical of glassy polymers. Values of Gibbs energy of mixing polysaccharides with water determined from the isotherms obtained are negative. The calculated Flory–Huggins parameters for polysaccharide solutions are almost the same and equal on average to 0.82. The concentration dependences of the enthalpy of dilution of aqueous solutions of polysaccharides are measured by isothermal microcalorimetry. The values of the enthalpy Flory–Huggins parameter found from them are close to zero for all polysaccharides. At the same time, the integral enthalpy of dissolution shows large negative values, which are entirely due to the relaxation of the glassy state of the polymers upon dissolution. The calculated entropy Flory–Huggins parameter exhibits large positive values. This indicates the ordering of polysaccharides in solutions, which is manifested by a strong aggregation of macromolecules. Adamova, L. V. aut Kurlyandskaya, G. V. aut Enthalten in Vysokomolekuljarnye soedinenija / A i B Pleiades Publishing, 1993 61(2019), 1 vom: Jan., Seite 29-38 (DE-627)131210092 (DE-600)1155389-3 (DE-576)038486814 0507-5483 nnns volume:61 year:2019 number:1 month:01 pages:29-38 https://doi.org/10.1134/S0965545X19010139 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-PHY SSG-OLC-CHE AR 61 2019 1 01 29-38 |
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10.1134/S0965545X19010139 doi (DE-627)OLC2086598505 (DE-He213)S0965545X19010139-p DE-627 ger DE-627 rakwb eng 540 530 VZ Safronov, A. P. verfasserin aut Flory–Huggins Parameters of Guar Gum, Xanthan Gum, Agarose, and Gellan Gum in Aqueous Solutions 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Pleiades Publishing, Ltd. 2019 Abstract The thermodynamics of the interaction of guar gum, xanthan gum, agarose, and gellan gum with water has been investigated. The isotherms of water sorption by the polysaccharides have been obtained using the isothermal interval sorption at 25°C, which have an S-shape typical of glassy polymers. Values of Gibbs energy of mixing polysaccharides with water determined from the isotherms obtained are negative. The calculated Flory–Huggins parameters for polysaccharide solutions are almost the same and equal on average to 0.82. The concentration dependences of the enthalpy of dilution of aqueous solutions of polysaccharides are measured by isothermal microcalorimetry. The values of the enthalpy Flory–Huggins parameter found from them are close to zero for all polysaccharides. At the same time, the integral enthalpy of dissolution shows large negative values, which are entirely due to the relaxation of the glassy state of the polymers upon dissolution. The calculated entropy Flory–Huggins parameter exhibits large positive values. This indicates the ordering of polysaccharides in solutions, which is manifested by a strong aggregation of macromolecules. Adamova, L. V. aut Kurlyandskaya, G. V. aut Enthalten in Vysokomolekuljarnye soedinenija / A i B Pleiades Publishing, 1993 61(2019), 1 vom: Jan., Seite 29-38 (DE-627)131210092 (DE-600)1155389-3 (DE-576)038486814 0507-5483 nnns volume:61 year:2019 number:1 month:01 pages:29-38 https://doi.org/10.1134/S0965545X19010139 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-PHY SSG-OLC-CHE AR 61 2019 1 01 29-38 |
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Flory–Huggins Parameters of Guar Gum, Xanthan Gum, Agarose, and Gellan Gum in Aqueous Solutions |
| abstract |
Abstract The thermodynamics of the interaction of guar gum, xanthan gum, agarose, and gellan gum with water has been investigated. The isotherms of water sorption by the polysaccharides have been obtained using the isothermal interval sorption at 25°C, which have an S-shape typical of glassy polymers. Values of Gibbs energy of mixing polysaccharides with water determined from the isotherms obtained are negative. The calculated Flory–Huggins parameters for polysaccharide solutions are almost the same and equal on average to 0.82. The concentration dependences of the enthalpy of dilution of aqueous solutions of polysaccharides are measured by isothermal microcalorimetry. The values of the enthalpy Flory–Huggins parameter found from them are close to zero for all polysaccharides. At the same time, the integral enthalpy of dissolution shows large negative values, which are entirely due to the relaxation of the glassy state of the polymers upon dissolution. The calculated entropy Flory–Huggins parameter exhibits large positive values. This indicates the ordering of polysaccharides in solutions, which is manifested by a strong aggregation of macromolecules. © Pleiades Publishing, Ltd. 2019 |
| abstractGer |
Abstract The thermodynamics of the interaction of guar gum, xanthan gum, agarose, and gellan gum with water has been investigated. The isotherms of water sorption by the polysaccharides have been obtained using the isothermal interval sorption at 25°C, which have an S-shape typical of glassy polymers. Values of Gibbs energy of mixing polysaccharides with water determined from the isotherms obtained are negative. The calculated Flory–Huggins parameters for polysaccharide solutions are almost the same and equal on average to 0.82. The concentration dependences of the enthalpy of dilution of aqueous solutions of polysaccharides are measured by isothermal microcalorimetry. The values of the enthalpy Flory–Huggins parameter found from them are close to zero for all polysaccharides. At the same time, the integral enthalpy of dissolution shows large negative values, which are entirely due to the relaxation of the glassy state of the polymers upon dissolution. The calculated entropy Flory–Huggins parameter exhibits large positive values. This indicates the ordering of polysaccharides in solutions, which is manifested by a strong aggregation of macromolecules. © Pleiades Publishing, Ltd. 2019 |
| abstract_unstemmed |
Abstract The thermodynamics of the interaction of guar gum, xanthan gum, agarose, and gellan gum with water has been investigated. The isotherms of water sorption by the polysaccharides have been obtained using the isothermal interval sorption at 25°C, which have an S-shape typical of glassy polymers. Values of Gibbs energy of mixing polysaccharides with water determined from the isotherms obtained are negative. The calculated Flory–Huggins parameters for polysaccharide solutions are almost the same and equal on average to 0.82. The concentration dependences of the enthalpy of dilution of aqueous solutions of polysaccharides are measured by isothermal microcalorimetry. The values of the enthalpy Flory–Huggins parameter found from them are close to zero for all polysaccharides. At the same time, the integral enthalpy of dissolution shows large negative values, which are entirely due to the relaxation of the glassy state of the polymers upon dissolution. The calculated entropy Flory–Huggins parameter exhibits large positive values. This indicates the ordering of polysaccharides in solutions, which is manifested by a strong aggregation of macromolecules. © Pleiades Publishing, Ltd. 2019 |
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Flory–Huggins Parameters of Guar Gum, Xanthan Gum, Agarose, and Gellan Gum in Aqueous Solutions |
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