Reaction gelation

Gelation time of a 2000 ppm Flocon 2% NaCl solution with 90 ppm Cr(III) according to Equation 5 was 2 weeks (Table II), which is in the range of the Cr colloid gelation discussed earlier. Based on the earlier discussion, the gelation reaction of redox generated Cr(III) can also be accounted for with the olation mechanism. However it is... 

Gelation Reactions by Acidity-Controlled Redox Reactions... 

Other Protein Components. Other protein components In complex food systems and In protein Ingredient preparations may Interfere with or modify gelation reactions. Protein Interaction between whey protein and casein upon heating has a profound Influence on the characteristics of the casein gel structure In cheesemaking. Similarly protein Interactions are Important to meat structures. Protein-protein Interaction between soy and meat proteins has also been demonstrated with heat treatment (28). While concrete Interaction data have not been collected on protein gels formed from protein combinations, gelation properties of whey proteln/peanut flour blends have been Investigated GU) ... 

Nonprotein Components. More Information Is needed on the effects of proteln-llpld and protein-carbohydrate Interactions on protein gelation reactions. Effects of proteln-llpld Interaction on soy protein gelation have been partially characterized (24). 

The sample used to study the relationship between the volume phase transition and the frictional property is poly( /V-isopropylacrylamide) gel which shows a small discontinuous volume phase transition at 33.6 °C. The sample gel is prepared by free radical polymerization 7.8 g of re-crystallized N-iso-propylacrylamide (main constituent, Kodak), 0.133 g lV,iV -methylenebis-acrylamide (cross-linker, Bio-Rad), 240 ml tetramethylenediamine (accelerator, Bio-Rad), and 40 mg ammonium persulfate (initiator, Mallinckrodt) are dissolved in distilled water (100 ml) at 0°C. The gel mold is immersed in the pre-gel solution and then degassed for 40 min at 0°C. The temperature is raised to 20.0 °C after this treatment to initiate the gelation reaction. The sample gel thus obtained is homogeneous and transparent, at least by visual inspection. 

Ho, B., Kim, J.C., Ding, J.L. Electrophoretic analysis of endotoxin-activatied gelation reaction of Cardnoscorpius rotundicauda amoebocyte lysate. Biochem Mol Biol Inti 29 (1993) 687-694. 

Hyperscaling relates the fractal dimension of randomly branched molecules in the gelation reaction with the Fisher exponent and the space dimension (see Table 6.4) ... 

Studied. A cross-linked polymeric network was prepared in the presence of a given amount of diluent. When the gelation reaction was complete, the gel sample was transferred to a cell containing an excess of solvent. The cell was placed onto the stage of a profile projector. As the gel swelled to its equilibrium concentration, its size was recorded photographically. This method allowed an accurate measurement of the time evolution of the gel size during the swelling process. 

Figure 31.6 Shear viscosity versus temperature for an unsaturated polyester resin (UP)-clay slurry indicating the temperature for the onset of the gelation reaction. Source Reproduced with permission from Rivera-Gonzaga JA, Sanchez-Solis A, Manero O. J Polym Eng 2012 32,1 [91]. Copyright 2012 De Gruyter.

Rate of ionotropic gelation reaction, shape, and size of particulate beads depend on pH of cross-linking solution. 

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