Determination of viscoelastic and rheo-optical material functions of water-soluble cellulose derivatives

Clasen, Christian; Kulicke, Werner‐Michael

doi:10.1016/s0079-6700(01)00024-7

Cited by 325 publications

(245 citation statements)

References 88 publications

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“…Some of the above findings may tentatively be explained on the basis of characteristic reorganization times of the system [3]. For low temperatures, the viscosity results from random entanglements (too low values of viscosity for a gel, but too high for a typical liquid solution).…”

Section: Shear Rate Effectsmentioning

confidence: 96%

“…In particular, when dissolved in water, they can be used as thickeners, binding agents, emulsifiers, film formers, suspension aids, surfactants, lubricants and stabilizers [3]. The most common cellulose derivatives include methyl cellulose, hydroxypropyl cellulose, carboxymethyl cellulose and hydroxypropylmethyl cellulose (HPMC).…”

Section: Introductionmentioning

confidence: 99%

“…The degree of substitution corresponds to the average number of substituted hydroxyl groups (maximum of 3), and the molar degree of substitution gives the number of substituents introduced into the anhydroglucose unit. Finally, the degree of polymerization is related to the average number of monomers in the chains [3].…”

Section: Introductionmentioning

confidence: 99%

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Aggregation and gelation in hydroxypropylmethyl cellulose aqueous solutions

Silva

Pinto

Antunes

et al. 2008

Journal of Colloid and Interface Science

116

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In this work we present an analysis of the thermal behavior of hydroxypropylmethyl cellulose aqueous solutions, from room temperature to higher temperatures, above gelation. We focus on significant aspects, essentially overlooked in previous work, such as the correlation between polymer hydrophobicity and rheological behavior, and the shear effect on thermal gelation. Micropolarity and aggregation of the polymer chains were monitored by both UV/vis and fluorescence spectroscopic techniques, along with polarized light microscopy. Gel formation upon heating was investigated using rheological experiments, with both large strain (rotational) tests at different shear rates and small strain (oscillatory) tests. The present observations allow us to compose a picture of the evolution of the system upon heating: firstly, polymer reptation increases due to thermal motion, which leads to a weaker network. Secondly, above 55 • C, the polymer chains become more hydrophobic and polymer clusters start to form. Finally, the number of physical crosslinks between polymer clusters and the respective lifetimes increase and a three-dimensional network is formed. This network is drastically affected if higher shear rates, at nonNewtonian regimes, are applied to the system.

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Section: Shear Rate Effectsmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Aggregation and gelation in hydroxypropylmethyl cellulose aqueous solutions

Silva

Pinto

Antunes

et al. 2008

Journal of Colloid and Interface Science

116

View full text Add to dashboard Cite

show abstract

“…Des résultats viscoélastiques identiques ont été obtenus par plusieurs auteurs (Clasen et Kulicke, 2001 ;Habas et al, 2008 ;Moura et al, 2007 ;Niedzwiedz et al, 2008 ;Coussot et Gossiord, 2001). On peut comprendre aisément l'origine d'un tel comportement rhéologique en remarquant que les chaînes macromoléculaires adjacentes forment des boucles d'enchevêtrement topologiques les unes avec les autres : pour les « faibles » fréquences.…”

Section: Discussionunclassified

“…Les chaînes de polymère disposent de suffisamment de temps pour éviter la déformation imposée (extérieurement) par la relaxation vers un état énergétiquement favorable. Cette relaxation se met en place par patinage des points d'enchevêtrement des chaînes de polymères entrelacées (Clasen et Kulicke, 2001). Le comportement rhéologique des solutions de PEO à des masses moléculaires importantes (10 6 et 4.10 6 g.mol -1 ) passent du domaine visqueux ((G″)> ( ) On observe aussi un comportement rhéofluidifiant.…”

Section: Discussionunclassified