Temperature effect on swelling properties of commercial polyacrylic acid hydrogel beads
Journal Title: International journal of Advanced Biological and Biomedical Research - Year 2013, Vol 1, Issue 12
Abstract
Due to the fact that many application processes take place at different temperature, better examining and understanding of swelling properties as a function of temperature is essential for such application. The temperature effect on the swelling properties of commercial polyacrylic acid (PAA) hydrogel beads was investigated as a function of time and temperature. Gel bead size, swelling equilibrium capacity, diameter, weight, water retention, swelling ratio, welling degree and fractional hydration were studied to investigate the swelling properties of hydrogel bead at a given temperature. Diffusion type and its related parameters were studied and calculated. The kinetic model was applied on experimental data using second order model, the kinetic parameters were calculated. The maximum swelling ratio was calculated as 233.7 at 40 ËšC. In experiment of the swelling non- Fickian diffusion was found.
Authors and Affiliations
Dr. Ahmed. M. Saeed. | Dept. of Chemistry, College of Science, University of Wasit, Wasit, Iraq
Keywords
Related Articles
- EP ID EP12781
- DOI -
- Views 552
- Downloads 34
The Impact of Different Planting Methods on yield and Cluster Characters Wheat (Cultivar of Chamran) Under Different Conditions of Irrigation in the Northern Khuzestan Climate
This paper aims at investigating the impacts of different planting methods on the yield and Cluster Charactersin different irrigation conditions on wheat (cultivar of Chamran) in Khuzestan for one year in Shavoor agric...
Evaluation of Crategus sp. spatial pattern in the Central Zagros Forest
Spatial pattern of trees can possibly indicate stand history, population dynamics, and species competition. This research was investigated in the Chahartagh forest reserve, Ardal region, chaharmehal and Bakhtiari Provi...
Isolation and characterization of yeast species from ensete ventricosum product; Kocho and Bulla collected from Angacha district
Kocho and Bula are fermented product of Enset (Ensete ventricosum). It is the staple food for 20 million people in Ethiopia. The aim of study was to isolate, identify and characterize yeast species from fermented kocho...
Characterization of Mutations in the Rpob and Katg Gene of Mycobacterium Tuberculosis Isolates From Pasteur Institute of Tehran
Objective: The Rifampicin resistance and susceptibility of Mycobacterium tuberculosis are caused by mutations in the 81-base pair region of the rpoB gene encoding the bsubunit of RNA polymerase. Methods: Isoniazid resis...
Effect of GnRH injection at day 6 and 12 after insemination on fertility of Holstein dairy cows during the warm season
The objective of this study was to determine the effects of two different time of GnRH injection after artificial insemination (A.I) (d 6 and d 12) on reproductive performances of Holstein cows during the warm season....