EFFECTIVE DIFFUSIVITY OF GLUCOSE IN PVA HYDROGEL

被引：14

作者：

ARIGA, O

KUBO, T

SANO, Y

机构：

[1] Department of Fine Materials Engineering, Faculty of Textile Science and Technology, Shinshu University, Ueda, Nagano, 386

来源：

JOURNAL OF FERMENTATION AND BIOENGINEERING | 1994年 / 78卷 / 02期

关键词：

D O I：

10.1016/0922-338X(94)90267-4

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Effective diffusivity of glucose in PVA hydrogel beads prepared by an iterative freezing and thawing method was determined by a curve fitting the theoretical diffusion model in a well-mixed solution, and the effects of iteration number of freezing and thawing (n) on the diffusion and partition coefficients were examined. The diffusivity (4.10 +/- 0.20 x 10(-4) cm(2)/min) in PVA gel at n = 2 was almost the same as that in water (4.08 x 10(-4) cm(2)/min), and decreased with n. The partition coefficient also gradually decreased with n. These results may be attributable to an increase in crystallinity due to syneresis during iterative freezing and thawing.

引用

页码：200 / 201

页数：2

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