I-carrageenan in 0.25 M NaCl

Fig. 10. Variation of tan 5 with temperature on cooling at varying oscillation frequency (as shown in top frame) for i-carrageenan in 0.25 M NaCl alone and in complexes with CHI-20 or CHI-75 of varying Z (as indicated in headings). Rheological critical gel point (Tgei) values are indicated in each frame.

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See also in sourсe #XX -- [ ]

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