4.5 Article

Thermodynamics of aqueous solutions containing poly (N-isopropylacrylamide)

Journal

JOURNAL OF CHEMICAL THERMODYNAMICS
Volume 43, Issue 3, Pages 262-269

Publisher

ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jct.2010.09.007

Keywords

Hydrogel; N-isopropylacrylamide; (Liquid plus liquid) equilibrium; Modeling the hydrogel swelling; Koningsveld-Kleintjens model; UNIQUAC model

Funding

  1. Max-Buchner Science Foundation

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Hydrogels undergo reversible and discontinuous volume changes in response to variation of solution conditions such as solvent composition, temperature, salt concentration, and pH. In this contribution we focus our attention on the experimental and theoretical investigation of these swelling equilibria of aqueous cross-linked poly (N-isopropylacrylamide) solutions as well as on the connected demixing behavior of the linear polymer dissolved in water. For the experimental study of the (liquid + liquid) equilibrium an alternative method based on refractive index measurements is suggested. In order to calculate the swelling behavior a model combining an expression for the Gibbs free energy of mixing with an expression for the elastic network is applied. As a model for the Gibbs free energy of mixing the UNIQUAC-approach and the Koningsveld-Kleintjens model are used. For the elastic network contribution again two different theories, namely the phantom network theory and the affine network theory, were applied. Whereas the type of network theory has only a small influence on the calculation results, the Gibbs free energy of mixing has a large impact. Using the UNIQUAC-approach the swelling equilibria can be correlated close to the experimental data, however, this model predicts a homogeneous mixture for linear polymer chains in water. In contrast to this situation the Koningsveld-Kleintjens model does a good job in calculating the swelling equilibria as well as the demixing curve, however, the adjustable parameter must be changed slightly. (C) 2010 Elsevier Ltd. All rights reserved.

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