Effect of initiator on the structure of hydrogels of cross-linked polyacrylic acid

Effect of initiator on the structure of hydrogels of cross-linked polyacrylic acid The gelation kinetics in the static and dynamic modes was studied for hydrogels of cross-linked polyacrylic acid synthesized using two initiating systems: the widely used system ammonium persulfate-tetramethylethylenediamine and the system ammonium persulfate-sodium sulfite-Mohr’s salt, which has not been used for this synthesis previously. The monomer concentration was varied, with the monomer/cross-linking agent ratio kept constant. The pH dependences of the gel swelling were determined, and the effective degrees of cross-linking were calculated in relation to the monomer concentration. The factors that give rise to defects affecting the regularity of the gel network structure and the degree of gel swelling were analyzed. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Russian Journal of Applied Chemistry Springer Journals

Effect of initiator on the structure of hydrogels of cross-linked polyacrylic acid

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Publisher
Springer Journals
Copyright
Copyright © 2011 by Pleiades Publishing, Ltd.
Subject
Chemistry; Chemistry/Food Science, general; Industrial Chemistry/Chemical Engineering
ISSN
1070-4272
eISSN
1608-3296
D.O.I.
10.1134/S1070427211120160
Publisher site
See Article on Publisher Site

Abstract

The gelation kinetics in the static and dynamic modes was studied for hydrogels of cross-linked polyacrylic acid synthesized using two initiating systems: the widely used system ammonium persulfate-tetramethylethylenediamine and the system ammonium persulfate-sodium sulfite-Mohr’s salt, which has not been used for this synthesis previously. The monomer concentration was varied, with the monomer/cross-linking agent ratio kept constant. The pH dependences of the gel swelling were determined, and the effective degrees of cross-linking were calculated in relation to the monomer concentration. The factors that give rise to defects affecting the regularity of the gel network structure and the degree of gel swelling were analyzed.

Journal

Russian Journal of Applied ChemistrySpringer Journals

Published: Jan 25, 2012

References

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