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Effect of addition of saccharose on gelation of aqueous poly(vinyl alcohol) solutions
Author(s) -
Yamaura Kazuo,
Mitsuishi Masami,
Fukuda Mari,
Tanigami Tetsuya,
Hoei Yoshio,
Matsuzawa Shuiji
Publication year - 1995
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/app.1995.070560602
Subject(s) - vinyl alcohol , aqueous solution , polymer chemistry , chemistry , enthalpy of fusion , enthalpy , chemical engineering , polyvinyl alcohol , solvent , materials science , melting point , polymer , organic chemistry , thermodynamics , physics , engineering
The properties of poly(vinyl alcohol) (PVA) hydrogels containing saccharose were examined. The effect of the addition of saccharose to atactic PVA (α‐PVA) gels on their melting temperatures was larger than that for syndiotacticity‐rich PVA ( s ‐PVA) gels and the melting temperature was above 100°C for α‐PVA gels with saccharose contents of 60 wt %. However, the fusion enthalpy (Δ H ) of the α‐PVA gels was at most 100 kJ/mol. The release of solvent (water/saccharose) from gels in air decreased with an increase in the saccharose content and the equilibrium was achieved after standing for 20 days for the α‐PVA and s ‐PVA gels with saccharose contents above 40 and 20 wt %, respectively. © 1995 John Wiley & Sons, Inc.