Saccharide-induced volume phase transition of poly(N-isopropylacrylamide) gels

Hideya Kawasaki, Shigeo Sasaki, Hiroshi Maeda, Satoshi Mihara, Masayuki Tokita, Takashi Komai

Research output: Contribution to journalArticle

50 Citations (Scopus)

Abstract

Saccharide-induced volume phase transition of poly(N-isopropylacrylamide) (NIPA) gels was found for glucose, galactose, and sucrose, and the transition concentrations were about 1.5, 1.3, and 1.2 M, respectively. Temperature-induced volume phase transition of NIPA gels was affected by these saccharide, and the transition temperature decreased with increasing concentration of the saccharides. The reduced extent of the transition temperature increased linearly with the decrement of the chemical potential of water molecules due to the saccharides. This indicates that the change of the chemical potential of water induced by the addition of the saccharide plays an essential role in the saccharide-induced volume phase transition of NIPA gels.

Original languageEnglish
Pages (from-to)16282-16284
Number of pages3
JournalJournal of Physical Chemistry
Volume100
Issue number40
Publication statusPublished - Oct 3 1996
Externally publishedYes

Fingerprint

carbohydrates
Gels
Phase transitions
Chemical potential
gels
Superconducting transition temperature
Water
Sugar (sucrose)
Galactose
Glucose
Sucrose
transition temperature
galactose
Molecules
sucrose
glucose
water
poly-N-isopropylacrylamide
Temperature
N-isopropylacrylamide

All Science Journal Classification (ASJC) codes

  • Physical and Theoretical Chemistry

Cite this

Kawasaki, H., Sasaki, S., Maeda, H., Mihara, S., Tokita, M., & Komai, T. (1996). Saccharide-induced volume phase transition of poly(N-isopropylacrylamide) gels. Journal of Physical Chemistry, 100(40), 16282-16284.

Saccharide-induced volume phase transition of poly(N-isopropylacrylamide) gels. / Kawasaki, Hideya; Sasaki, Shigeo; Maeda, Hiroshi; Mihara, Satoshi; Tokita, Masayuki; Komai, Takashi.

In: Journal of Physical Chemistry, Vol. 100, No. 40, 03.10.1996, p. 16282-16284.

Research output: Contribution to journalArticle

Kawasaki, H, Sasaki, S, Maeda, H, Mihara, S, Tokita, M & Komai, T 1996, 'Saccharide-induced volume phase transition of poly(N-isopropylacrylamide) gels', Journal of Physical Chemistry, vol. 100, no. 40, pp. 16282-16284.
Kawasaki H, Sasaki S, Maeda H, Mihara S, Tokita M, Komai T. Saccharide-induced volume phase transition of poly(N-isopropylacrylamide) gels. Journal of Physical Chemistry. 1996 Oct 3;100(40):16282-16284.
Kawasaki, Hideya ; Sasaki, Shigeo ; Maeda, Hiroshi ; Mihara, Satoshi ; Tokita, Masayuki ; Komai, Takashi. / Saccharide-induced volume phase transition of poly(N-isopropylacrylamide) gels. In: Journal of Physical Chemistry. 1996 ; Vol. 100, No. 40. pp. 16282-16284.
@article{6d2ae413989c4fd9b907a0246afc14b3,
title = "Saccharide-induced volume phase transition of poly(N-isopropylacrylamide) gels",
abstract = "Saccharide-induced volume phase transition of poly(N-isopropylacrylamide) (NIPA) gels was found for glucose, galactose, and sucrose, and the transition concentrations were about 1.5, 1.3, and 1.2 M, respectively. Temperature-induced volume phase transition of NIPA gels was affected by these saccharide, and the transition temperature decreased with increasing concentration of the saccharides. The reduced extent of the transition temperature increased linearly with the decrement of the chemical potential of water molecules due to the saccharides. This indicates that the change of the chemical potential of water induced by the addition of the saccharide plays an essential role in the saccharide-induced volume phase transition of NIPA gels.",
author = "Hideya Kawasaki and Shigeo Sasaki and Hiroshi Maeda and Satoshi Mihara and Masayuki Tokita and Takashi Komai",
year = "1996",
month = "10",
day = "3",
language = "English",
volume = "100",
pages = "16282--16284",
journal = "Journal of Physical Chemistry",
issn = "0022-3654",
publisher = "American Chemical Society",
number = "40",

}

TY - JOUR

T1 - Saccharide-induced volume phase transition of poly(N-isopropylacrylamide) gels

AU - Kawasaki, Hideya

AU - Sasaki, Shigeo

AU - Maeda, Hiroshi

AU - Mihara, Satoshi

AU - Tokita, Masayuki

AU - Komai, Takashi

PY - 1996/10/3

Y1 - 1996/10/3

N2 - Saccharide-induced volume phase transition of poly(N-isopropylacrylamide) (NIPA) gels was found for glucose, galactose, and sucrose, and the transition concentrations were about 1.5, 1.3, and 1.2 M, respectively. Temperature-induced volume phase transition of NIPA gels was affected by these saccharide, and the transition temperature decreased with increasing concentration of the saccharides. The reduced extent of the transition temperature increased linearly with the decrement of the chemical potential of water molecules due to the saccharides. This indicates that the change of the chemical potential of water induced by the addition of the saccharide plays an essential role in the saccharide-induced volume phase transition of NIPA gels.

AB - Saccharide-induced volume phase transition of poly(N-isopropylacrylamide) (NIPA) gels was found for glucose, galactose, and sucrose, and the transition concentrations were about 1.5, 1.3, and 1.2 M, respectively. Temperature-induced volume phase transition of NIPA gels was affected by these saccharide, and the transition temperature decreased with increasing concentration of the saccharides. The reduced extent of the transition temperature increased linearly with the decrement of the chemical potential of water molecules due to the saccharides. This indicates that the change of the chemical potential of water induced by the addition of the saccharide plays an essential role in the saccharide-induced volume phase transition of NIPA gels.

UR - http://www.scopus.com/inward/record.url?scp=0000515497&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0000515497&partnerID=8YFLogxK

M3 - Article

VL - 100

SP - 16282

EP - 16284

JO - Journal of Physical Chemistry

JF - Journal of Physical Chemistry

SN - 0022-3654

IS - 40

ER -