Friction Coefficient of Well-Defined Hydrogel Networks

Midori Fujiki, Masaya Ito, Kell Mortensen, Shintaro Yashima, Masayuki Tokita, Annaka Masahiko

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

The friction coefficient between Tetronic gel and water is measured as a function of the polymer concentration of the gel and the temperature by a simply designed apparatus. Tetronic gel was prepared by cross-linking Tetronic macromonomers through activated ester chemistry. The gel is expected to have homogeneous network structure. The polymer concentration Cp dependence of the friction coefficient f is well expressed by a power law relationship f ∼ Cp ν with the exponent of ν = 1.5, which is in a good agreement with the prediction of the scaling theory. The friction coefficient normalized by viscosity of water, f(T)/η(T), increases with temperature. When the network is homogeneous, the mesh size is given by the average distance between the nearest polymer-polymer contacts. Therefore, the increase in the ratio f(T)/η(T) with temperature attributed to the decrease in the average mesh size of the network due to the dehydration of the chains at higher temperature. The friction coefficient for randomly cross-linked Tetronic gel prepared by enzyme-mediated cross-linking reaction of tyrosin-modified Tetronic is compared with that of the homogeneous Tetronic gel. The friction coefficient for the randomly cross-linked gel is about an order of magnitude smaller than that for homogeneous gel. It suggests that the friction coefficient is mainly governed by the spatial inhomogeneity frozen in the gel rather than the average cross-linking density of the gel.

Original languageEnglish
Pages (from-to)634-642
Number of pages9
JournalMacromolecules
Volume49
Issue number2
DOIs
Publication statusPublished - Jan 26 2016

Fingerprint

Hydrogel
Hydrogels
Gels
Friction
Polymers
Temperature
Water
Dehydration
Esters
Enzymes
Viscosity

All Science Journal Classification (ASJC) codes

  • Organic Chemistry
  • Materials Chemistry
  • Polymers and Plastics
  • Inorganic Chemistry

Cite this

Friction Coefficient of Well-Defined Hydrogel Networks. / Fujiki, Midori; Ito, Masaya; Mortensen, Kell; Yashima, Shintaro; Tokita, Masayuki; Masahiko, Annaka.

In: Macromolecules, Vol. 49, No. 2, 26.01.2016, p. 634-642.

Research output: Contribution to journalArticle

Fujiki, Midori ; Ito, Masaya ; Mortensen, Kell ; Yashima, Shintaro ; Tokita, Masayuki ; Masahiko, Annaka. / Friction Coefficient of Well-Defined Hydrogel Networks. In: Macromolecules. 2016 ; Vol. 49, No. 2. pp. 634-642.
@article{205108ad0b2945f393e66c963ea1f1bb,
title = "Friction Coefficient of Well-Defined Hydrogel Networks",
abstract = "The friction coefficient between Tetronic gel and water is measured as a function of the polymer concentration of the gel and the temperature by a simply designed apparatus. Tetronic gel was prepared by cross-linking Tetronic macromonomers through activated ester chemistry. The gel is expected to have homogeneous network structure. The polymer concentration Cp dependence of the friction coefficient f is well expressed by a power law relationship f ∼ Cp ν with the exponent of ν = 1.5, which is in a good agreement with the prediction of the scaling theory. The friction coefficient normalized by viscosity of water, f(T)/η(T), increases with temperature. When the network is homogeneous, the mesh size is given by the average distance between the nearest polymer-polymer contacts. Therefore, the increase in the ratio f(T)/η(T) with temperature attributed to the decrease in the average mesh size of the network due to the dehydration of the chains at higher temperature. The friction coefficient for randomly cross-linked Tetronic gel prepared by enzyme-mediated cross-linking reaction of tyrosin-modified Tetronic is compared with that of the homogeneous Tetronic gel. The friction coefficient for the randomly cross-linked gel is about an order of magnitude smaller than that for homogeneous gel. It suggests that the friction coefficient is mainly governed by the spatial inhomogeneity frozen in the gel rather than the average cross-linking density of the gel.",
author = "Midori Fujiki and Masaya Ito and Kell Mortensen and Shintaro Yashima and Masayuki Tokita and Annaka Masahiko",
year = "2016",
month = "1",
day = "26",
doi = "10.1021/acs.macromol.5b01997",
language = "English",
volume = "49",
pages = "634--642",
journal = "Macromolecules",
issn = "0024-9297",
publisher = "American Chemical Society",
number = "2",

}

TY - JOUR

T1 - Friction Coefficient of Well-Defined Hydrogel Networks

AU - Fujiki, Midori

AU - Ito, Masaya

AU - Mortensen, Kell

AU - Yashima, Shintaro

AU - Tokita, Masayuki

AU - Masahiko, Annaka

PY - 2016/1/26

Y1 - 2016/1/26

N2 - The friction coefficient between Tetronic gel and water is measured as a function of the polymer concentration of the gel and the temperature by a simply designed apparatus. Tetronic gel was prepared by cross-linking Tetronic macromonomers through activated ester chemistry. The gel is expected to have homogeneous network structure. The polymer concentration Cp dependence of the friction coefficient f is well expressed by a power law relationship f ∼ Cp ν with the exponent of ν = 1.5, which is in a good agreement with the prediction of the scaling theory. The friction coefficient normalized by viscosity of water, f(T)/η(T), increases with temperature. When the network is homogeneous, the mesh size is given by the average distance between the nearest polymer-polymer contacts. Therefore, the increase in the ratio f(T)/η(T) with temperature attributed to the decrease in the average mesh size of the network due to the dehydration of the chains at higher temperature. The friction coefficient for randomly cross-linked Tetronic gel prepared by enzyme-mediated cross-linking reaction of tyrosin-modified Tetronic is compared with that of the homogeneous Tetronic gel. The friction coefficient for the randomly cross-linked gel is about an order of magnitude smaller than that for homogeneous gel. It suggests that the friction coefficient is mainly governed by the spatial inhomogeneity frozen in the gel rather than the average cross-linking density of the gel.

AB - The friction coefficient between Tetronic gel and water is measured as a function of the polymer concentration of the gel and the temperature by a simply designed apparatus. Tetronic gel was prepared by cross-linking Tetronic macromonomers through activated ester chemistry. The gel is expected to have homogeneous network structure. The polymer concentration Cp dependence of the friction coefficient f is well expressed by a power law relationship f ∼ Cp ν with the exponent of ν = 1.5, which is in a good agreement with the prediction of the scaling theory. The friction coefficient normalized by viscosity of water, f(T)/η(T), increases with temperature. When the network is homogeneous, the mesh size is given by the average distance between the nearest polymer-polymer contacts. Therefore, the increase in the ratio f(T)/η(T) with temperature attributed to the decrease in the average mesh size of the network due to the dehydration of the chains at higher temperature. The friction coefficient for randomly cross-linked Tetronic gel prepared by enzyme-mediated cross-linking reaction of tyrosin-modified Tetronic is compared with that of the homogeneous Tetronic gel. The friction coefficient for the randomly cross-linked gel is about an order of magnitude smaller than that for homogeneous gel. It suggests that the friction coefficient is mainly governed by the spatial inhomogeneity frozen in the gel rather than the average cross-linking density of the gel.

UR - http://www.scopus.com/inward/record.url?scp=84955454456&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84955454456&partnerID=8YFLogxK

U2 - 10.1021/acs.macromol.5b01997

DO - 10.1021/acs.macromol.5b01997

M3 - Article

VL - 49

SP - 634

EP - 642

JO - Macromolecules

JF - Macromolecules

SN - 0024-9297

IS - 2

ER -