Ionic Strength Effects on Heat-induced Gelation of Myofibrils and Myosin from Fast- and Slow-twitch Rabbit Muscles

The effects of ionic strength on myofibrils and myosin from rabbit fast-twitch Psoas major (PM) and slow-twitch Semimembranosus proprius (SMp) muscles before and after heating were studied by electron microscopy and thermal scanning rheometry. The direct suspension of proteins in low ionic strength (0.2M KCl; pH 6.0) led to very weak gels, whereas a gradual lowering of the ionic strength (by dialysis against 0.2M KCl; pH 6.0) of 0.6M KCl protein solutions induced strand-type networks at low temperature and strong heat-induced gels. As shown by transmission and scanning electron micrographs, in low ionic strength, SMp myosins formed shorter filaments before heating and thinner and shorter structures in heat-induced gels, as well as a lower gel porosity than PM myosins.     

动态光散射法研究海藻酸钠凝胶松弛行为

在前文的基础上，用相关函数轮廓分析的方法剖析了运动模型模式的复杂性。通过海藻酸钠水溶液在０．１ｍｏｌ／ＬＣａＣｌ２水溶液透析凝胶化过程中交联网络的松弛时间谱表明它不是单一的峰，有两上特征运动模式，并随透析向更慢的运动模式发展，这很慢的运动模式估计与区域的结构的生成有关。     

中原高温高盐油藏疏水缔合聚合物凝胶调剖剂研究

针对中原油田高温(>80℃)、高盐度(>50 g/L)、高硬度(>1 g/L)砂岩油藏,研制了地下成胶的高热稳定性聚合物凝胶调剖剂。所用聚合物为疏水缔合聚合物AP-P4,M=9.0×106,HD=27%,疏水基摩尔分数0.2%;交联剂为可生成酚醛树脂的3种化合物;调剖剂胶液用矿化度160 g/L的马寨油田污水配制;实验温度95℃。根据形成的凝胶黏度(95℃,1.1 s-1)确定交联剂各组分用量为:MZ-YL 0.429%,MZ-BE 0.060%,MZ-XS 0.012%;酸度调整剂用量0.12%;成胶时间10~15小时。2.5、3.0、3.5 g/L AP-P4的凝胶在95℃老化100天后黏度保持在~40 Pa.s及以上。初配制胶液在3000 r/min下剪切15分钟后黏度降低87.5%~89.0%,但成胶后和老化过程中凝胶黏度只比未剪切样降低17.1%~6.6%。3.5 g/L AP-P4的调剖剂对~1μm2的6支储层岩心的堵塞率在88.1%~95.8%范围,平均93.3%,造成的残余阻力系数在15.2~28.6范围,平均19.8,使渗透率级差2.3~8.0的4组双人造岩心的注水流量比发生不同程度的反转。认为该凝胶调剖剂高温下稳定性好的原因,是强化学交联密度低,因而凝胶脱水收缩作用弱。图2表5参5。     

Cure and properties of thermosetting systems

A generalised time-temperature-transformation cure diagram for thermosetting systems is discussed from the point of view of understanding relationships between cure, properties, and thermal degradation.     

Role of pH and Ionic Strength on Water Relationships in Washed Minced Chicken-breast Muscle Gels

ABSTRACT The relationship between pH, ionic strength, and water balance of chicken-breast muscle gels was investigated. An increase in gel pH (pH 6.4 to 7.4) without added NaCl led to dramatic increases in water-holding capacity and water uptake (P < 0.05). Gels at 150 mM NaCl exhibited less ability to adsorb water than salt-free gels (P < 0.05 at pH 6.8 to 7.4) and had lower water-holding capacities (P < 0.05) and fold scores at and below pH 7. Varying salt concentration of the gel-bathing solutions had dramatic effect on the water uptake of the gels. The results show that strong water-absorbing gels can be produced at low ionic strengths and suggest that the negative charge of the muscle proteins is the driving force for water uptake and retention.     

Rheological study of poly(ethylene glycol)/poly(N‐isopropylacrylamide‐co‐2‐acrylamido‐2‐methylpropanesulphonic acid) semiinterpenetrating network formation

The formation of a series of semiinterpenetrating network (SIPN) hydrogels made by free‐radical copolymerization of N‐isopropylacrylamide (NIPA) and 2‐acrylamido‐2‐methylpropanesulphonic acid (AMPS) with varying comonomer mole ratios, crosslinked with N,N′‐methylene‐bisacrylamide (MBAA) in the presence of poly(ethylene glycol) (PEG) with average molecular weight 6,000 g mol^?1 was studied via determination of complex viscosity, η*, using plate–plate rheometry. The isothermal time dependence of η* at various temperatures or the variation of η* with temperature of pregel solutions was utilized to detect the onset of gelation. The SIPN systems were compared with the corresponding gels made under the same conditions in the absence of PEG. The copolymer mainchain composition has a major effect on the time or temperature for onset of gelation and in particular gelation appears to be inhibited to some extent by MBAA when the AMPS/NIPA mole ratio in the pregel solution exceeds 0.5. The presence or absence of PEG in pregel solutions has a lesser effect on gelation. © 2004 Wiley Periodicals, Inc. J Appl Polym Sci 94: 2083–2087, 2004     

A polyamide-silica composite prepared by the sol-gel process

Summary A new kind of organic-inorganic hybrid composite was prepared by means of the sol-gel process. The polymer employed was a mixed-isomer aromatic polyamide having good solubility and thermal stability. The silica constituting the inorganic phase was produced by the hydrolysis and condensation of tetramethoxysilane. The bonding between the phases involved aminophenyl-trimethoxysilane, in which the amino group can react with the phthaloyl chloride end-capped polymer, and the methoxysilane groups undergo hydrolysis. The composition of these composites was varied by changing the linear polymer chain length and relative amount of tetramethoxysilane. The gelation time was found to range from a few minutes to several days. Thermogravimetric analyses showed that decomposition starts at approximately 450 °C. Thin films cast from materials having a relatively high silica content were opaque and rigid, but those with low silica content were flexible and transparent.     

Rheology of polyflavonoid tannin–formaldehyde reactions before and after gelling. II. Hardener influence and comparison of different tannins

Good correspondence of the gel‐time values obtained by two different methods, G′ = G″ and 1/η₀→0, was observed for different types of natural and modified tannin extracts. The pH presents the predominant effect on both the activation energies and the gel times observed, while the proportion of a paraformaldehyde hardener has a much lesser effect on these parameters. The rate constants of the different phases of the reaction of polycondensation with formaldehyde, both before and after the gel point, were obtained for the six commercial tannin extracts tested. The viscoelastic properties of the different tannins/formaldehyde gels were measured. The gel stiffness S, relaxation coefficient n, and relaxation time λ were determined and their dependence on the proportion of the formaldehyde hardener, on the temperature, and on the type of tannin was determined. The gel stiffness S appears to be influenced considerably by the proportion of the formaldehyde hardener. Its value decreased as the percentage of the hardener increased: This was due to early network immobilization and the resulting lower level of crosslinking resulting from it. The influence on S of the temperature is not very pronounced. The relaxation coefficient n appears to depend mainly on the reactivity of the tannin used: The faster the reactivity, the higher was the value of n. This appears to be valid exclusively in tannin extracts where the colloidal state is still present, while it is not valid in extracts where the colloidal state was eliminated by, for example, solvent extraction. © 2002 Wiley Periodicals, Inc. J Appl Polym Sci 86: 864–871, 2002     

Effect of degree of polymerization on gelation and flow processability of poly(vinyl chloride)

The effect of degree of polymerization (DP) on the gelation and flow processability of poly(vinyl chloride) (PVC) was studied. Sheets with adjusted degree of gelation were prepared by rolling rigid pipe formulation suspension PVC compounds with DPs of 800, 1050 and 1300 by changing the milling temperature. Their degrees of gelation were measured with DSC and their capillary flow properties were measured with a capillary rheometer at 150, 170 and 190°C and the effect of DP on the relation between gelation and flow processabilities was studied. Because of the higher shearing heat during milling, the sample with the higher DP had a higher history temperature and thus tended to show a higher degree of gelation. The viscosity increased as the gelation increased. The dependency of viscosity on DP was higher at higher milling and extrusion temperatures and thus at a higher degree of gelation and a lower shear rate. This was assumed to be attributed to the more prominent uniform molecular flow as against the particle flow. The die swell increased with increasing the milling and extrusion temperatures and hence with increasing the gelation. A sample with a lower DP tended to show a larger die swell and this tendency was even more pronounced at the higher extrusion temperature. The melt fracture easily occurred when a sample with advanced gelation was extruded at low temperature. Whereas at low milling temperatures a sample with the lower DP showed a lower critical shear rate at onset of melt fracture, and thus easily generating melt fracture, at high milling temperatures it showed a higher critical shear rate and hence scarcely generated melt fracture. These experimental results were explained by the fact and concept that a sample with a lower DP shows a higher increase in the gelation during extrusion and/or the slighter feature of particle flow as against the uniform molecular flow at the same gelation level. © 2004 Wiley Periodicals, Inc. J Appl Polym Sci 92: 1915–1938, 2004     

Determination of swelling behavior and morphological properties of poly(acrylamide‐co‐itaconic acid) and poly(acrylic acid‐co‐itaconic acid) copolymeric hydrogels

Poly(acrylamide‐co‐itaconic acid) (PAAmIA) and poly(acrylic acid‐co‐itaconic acid) (PAAIA) copolymeric hydrogels were prepared with different compositions via free‐radical polymerization. Ethylene glycol dimethacrylate (EGDMA) was used as an original crosslinker for these monomers. Gelation percentages of the monomers were studied in detail and it was found that addition of IA into the monomer mixture decreased the gelation percentage. The variation in swelling values (%) with time, temperature, and pH was determined for all hydrogels. PAA, which is the most swollen hydrogel, has the swelling percentage value of 2000% at pH = 7.4, 37°C. Swelling behaviors were explained with detailed SEM micrographs, which show the morphologic differences between dry and swollen hydrogels. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 102: 5994–5999, 2006