The rheological properties of physically and chemically crosslinked gelatin gel
Date Issued
2012
Date
2012
Author(s)
Peng, Yi-Wen
Abstract
The mechanical properties of soft biological tissues are essential to their physio-logical functions and cannot easily be duplicated by synthetic materials. Unlike simple polymer gels, many biological materials will become stiffer as they are strained , including blood vessels and mesentery tissues. Therefore to prevent large deformation that could threaten tissue is the critical consideration on biological polymers. Until now, most strain-stiffening phenomena of biopolymer gel system that are product by physical crosslinking methods have studied in literatures； however, there has been not a universal explanation which could be fully applicable to all the physical -crosslinked gel systems. On the other side, strain-stiffening phenomena that occur in the chemical-crosslinked materials have yet not been explored. Recently, Tung et al pointed out that in the reverse wormlike micelles system the polymer solutions still retain the strain-stiffening phenomena even without physical, chemical cross-linking and the interaction between entanglement points. Tung et al supposed that the inter-molecular interactions might be one of significant factors to strain-stiffening . In this research, we utilized gelatin as the research material, whose permanent network structures are product by physical-crosslinking and chemical-crosslinking procedures. We mainly concentrate on the differences of strain-stiffening phenomena between the physical and chemical-crosslinked gels. In summary, we investigate cross-linking densities and intermolecular interactions in physical and chemical-crosslinked gels how to affect the strain-stiffening phenomena, respectively. We used rheometers in this study as the efficient tool to investigate the dynamic behaviors of polymer chains. Besides, Differential Scanning Calorimeter (DSC) could help us understand the in-teractions between polymer chains by volume analysis, and hence we know the im-portance of intermolecular interactions in gelatin network structures. Above all meas-urements, we control the temperature and observation time to explore the interactions between polymer chains.
Subjects
Gelatin
Physical-crosslinked
Chemically crosslinked
Strain-stiffening
Type
thesis
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