Kinetics of bond formation in cross-linked gelatin gels

Abete T; Del Gado E; Serughetti DH; DE ARCANGELIS Lucilla; Djabourov M; Coniglio A.

doi:10.1063/1.2363384

by Abete T, Del Gado E, Serughetti DH, DE ARCANGELIS Lucilla, Djabourov M, Coniglio A.

Abstract:

In chemical cross-linking of gelatin solutions, two different time scales affect the kinetics of the gel formation in the experiments. We complement the experimental study with Monte Carlo numerical simulations of a lattice model. This approach shows that the two characteristic time scales are related to the formation of single bond cross-linker-chain and of bridges between chains. In particular, their ratio turns out to control the kinetics of the gel formation. We discuss the effect of the concentration of chains. Finally our results suggest that by varying the probability of forming bridges as an independent parameter, one can finely tune the kinetics of the gelation via the ratio of the two characteristic times. (c) 2006 American Institute of Physics.

Reference:

Kinetics of bond formation in cross-linked gelatin gels (Abete T, Del Gado E, Serughetti DH, DE ARCANGELIS Lucilla, Djabourov M, Coniglio A.), In THE JOURNAL OF CHEMICAL PHYSICS, volume 125, 2006. (Articolo in rivista)

Bibtex Entry:

@article{abe06,
author = {Abete T, and Del Gado E, and Serughetti DH, and DE ARCANGELIS Lucilla, and Djabourov M, and Coniglio A.,},
title = {Kinetics of bond formation in cross-linked gelatin gels},
volume = {125},
note = {Articolo in rivista},
issn = {0021-9606},
journal = {THE JOURNAL OF CHEMICAL PHYSICS},
doi = {10.1063/1.2363384},
year = {2006},
wosId = {000241830200057},
abstract = {In chemical cross-linking of gelatin solutions, two different time scales affect the kinetics of the gel formation in the experiments. We complement the experimental study with Monte Carlo numerical simulations of a lattice model. This approach shows that the two characteristic time scales are related to the formation of single bond cross-linker-chain and of bridges between chains. In particular, their ratio turns out to control the kinetics of the gel formation. We discuss the effect of the concentration of chains. Finally our results suggest that by varying the probability of forming bridges as an independent parameter, one can finely tune the kinetics of the gelation via the ratio of the two characteristic times. (c) 2006 American Institute of Physics.}
}