EFFECT OF ADDITION OF SACCHAROSE ON GELATION OF AQUEOUS POLY(VINYL ALCOHOL) SOLUTIONS

被引：10

作者：

YAMAURA, K ^{[1
]}

MITSUISHI, M ^{[1
]}

FUKUDA, M ^{[1
]}

TANIGAMI, T ^{[1
]}

HOEI, Y ^{[1
]}

MATSUZAWA, S ^{[1
]}

机构：

[1] S&S JAPAN CO LTD,NAGATA KU,KOBE,HYOGO 653,JAPAN

来源：

JOURNAL OF APPLIED POLYMER SCIENCE | 1995年 / 56卷 / 06期

关键词：

D O I：

10.1002/app.1995.070560602

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

The properties of poly(vinyl alcohol) (PVA) hydrogels containing saccharose were examined. The effect of the addition of saccharose to atactic PVA (a-PVA) gels on their melting temperatures was larger than that for syndiotacticity-rich PVA (s-PVA) gels and the melting temperature was above 100 degrees C for a-PVA gels with saccharose contents of 60 wt %. However, the fusion enthalpy (Delta H) of the a-PVA gels was at most 100 kJ/mol. The release of solvent (water/saccharose) from gels in air decreased with an increase in the saccharose content and the equilibrium was achieved after standing for 20 days for the a-PVA and s-PVA gels with saccharose contents above 40 and 20 wt %, respectively. (C) 1995 John Wiley and Sons, Inc.

引用

页码：653 / 659

页数：7

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