Thermoreversible Networks Viscoelastic Properties and Structure of Gels /

This review shows that the measurement of viscoelastic properties is a powerful tool in the study of thermoreversible gels. Although many conclusions may be drawn about network development and its structure, it is also shown that the use of additional techniques (e.g. small angle S-ray and neutron s...

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Κύριος συγγραφέας: Nijenhuis, Klaas te (Συγγραφέας, http://id.loc.gov/vocabulary/relators/aut)
Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
Γλώσσα:English
Έκδοση: Berlin, Heidelberg : Springer Berlin Heidelberg : Imprint: Springer, 1997.
Έκδοση:1st ed. 1997.
Σειρά:Advances in Polymer Science, 130
Θέματα:
Διαθέσιμο Online:Full Text via HEAL-Link
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245 1 0 |a Thermoreversible Networks  |h [electronic resource] :  |b Viscoelastic Properties and Structure of Gels /  |c by Klaas te Nijenhuis. 
250 |a 1st ed. 1997. 
264 1 |a Berlin, Heidelberg :  |b Springer Berlin Heidelberg :  |b Imprint: Springer,  |c 1997. 
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490 1 |a Advances in Polymer Science,  |x 0065-3195 ;  |v 130 
505 0 |a Poly(vinyl chloride) -- Poly(vinyl alcohol) -- Poly(vinyl methacrylate) -- Atactic polystyrene -- Polyacrylonitrile -- Polyethylene -- Block copolymers -- Liquid crystalline polymers -- Gelatin -- Agarose -- Carrageenans -- Gellan gum. 
520 |a This review shows that the measurement of viscoelastic properties is a powerful tool in the study of thermoreversible gels. Although many conclusions may be drawn about network development and its structure, it is also shown that the use of additional techniques (e.g. small angle S-ray and neutron scattering techniques and optical rotation) and the combination with thermodynamics and network models, widens the insight in the crosslinking process and the gel structure temendously. A general Introduction is followed by eight Chapters concerning synthetic polymers (PVC, PVAL, PMMA, PS, PAN, PE, ABA blockcopolymers and LCP's) and four Chapters concerning biopolymers (gelatin, agarose, carrageenans and gellan gum). 
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