Gel - Effect of environmental conditions on gel strength
6 important questions on Gel - Effect of environmental conditions on gel strength
What happens if you increase the pH of a low concentration of polymer (liquid form, no gel)?
larger size --> closer to each other --> network formation
What happens if you increase the pH of a high concentration of polymer (gel formation)?
- Charges lead to repulsion between chains --> chains cannot approach each other easily --> less junction zones --> weaker network --> weaker gel
- Repulsion limits movement --> chains become straight --> stiff chain --> network more tight --> stronger network
Helix formation (gelatin) --> negatively charged --> increase in electrostatic repulsion
- Repulsion too high --> helices difficult to form --> network weaker
- More repulsion between the loose chains between helices --> less flexible, require more space --> network stronger
What is the effect of salt addition on the gel network strength?
- Easier for chains to approach each other --> helices formed easier --> network stronger
- Less repulsion between loose chains --> reduces distance and increases flexibility --> weaker network
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What happens if you combine negatively charged particles and negatively charged polymers?
What happens if you combine positively charged particles and negatively charged polymers?
The type of gel network and gel strength depends on:
- Type of network (particle, polymer, mixed, filled)
- Combination of different polysaccharides and/or proteins (how they create junction zones)
- pH --> determine strength of interactions
- Concentration --> determine strength of interactions
- Salt concentration --> determine strength of interactions
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