Frictional properties of phase-separated agarose hydrogels in water permeation-Reference-Cited by-同舟云学术

Frictional properties of phase-separated agarose hydrogels in water permeation

Published:2023 Issue:38 Volume:19 Page:7379-7387
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Tokita Masayuki¹,Uwataki Mamoru¹,Yamashita Yasuhiro¹,Hara Takemi²^ORCID,Yanagisawa Miho²³⁴^ORCID

Affiliation:

1. Department of Physics, Graduate School of Science, Kyushu University, Moto-oka 744, Fukuoka 819-0395, Japan

2. Komaba Institute for Science, Graduate School of Arts and Sciences, The University of Tokyo, 3-8-1 Komaba, Meguro, Tokyo 153-8902, Japan

3. Graduate School of Science, The University of Tokyo, Hongo 7-3-1, Bunkyo, Tokyo 113-0033, Japan

4. Center for Complex Systems Biology, Universal Biology Institute, The University of Tokyo, Komaba 3-8-1, Meguro, Tokyo 153-8902, Japan

Abstract

Gelation of agarose solution involves phase separation due to spinodal decomposition and density fluctuations are frozen in the polymer gel network. Water flows primarily through the low-density regions of the polymer gel network.

Funder

Fusion Oriented REsearch for disruptive Science and Technology

Japan Society for the Promotion of Science

Publisher

Royal Society of Chemistry (RSC)

Subject

Condensed Matter Physics,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2023/SM/D3SM00814B

Reference43 articles.

1. Polysaccharide shapes and their interactions - some recent advances

2. A. M.Stephen and G. O.Phillips , Food polysaccharides and their applications , CRC Press , 2016

3. Conformation of a polymer chain in certain mixed solvents

4. Mechanical studies of sol-gel transition: Universal behavior of elastic modulus

5. Reversible Decrease of Gel-Solvent Friction