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.
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U2 - 10.1021/jp961219w
DO - 10.1021/jp961219w
M3 - Article
AN - SCOPUS:0000515497
SN - 0022-3654
VL - 100
SP - 16282
EP - 16284
JO - Journal of Physical Chemistry
JF - Journal of Physical Chemistry
IS - 40
ER -