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Effects of substituents on water vapor sorption in liquid–water‐soluble polysaccharides
Author(s) -
Shimanuki Niina,
Nagai Kazukiyo
Publication year - 2019
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.48223
Subject(s) - sorption , diffusion , starch , dilution , solubility , chemistry , fick's laws of diffusion , water vapor , membrane , aqueous solution , chemical engineering , contact angle , polymer chemistry , materials science , chromatography , organic chemistry , thermodynamics , adsorption , biochemistry , physics , engineering
In this study, we investigated the influence of the difference in the chemical structures of hyaluronic acid (HA), sodium hyaluronate (Na‐HA), and starch water‐soluble polysaccharides and the difference in sample shape (as‐received samples and membranes) on water vapor solubility. The sorption at this time was characterized by a Fickian diffusion increase at one stage, but HA and starch had a non‐Fickian diffusion increase at the two stages in the high humidity region of 52% or more. In addition, all sorption isotherms of HA, Na‐HA, and starch did not depend on the sample shape and had an extended dual‐mode sorption type behavior consisting of Flory–Huggins and dual‐mode sorption types. Furthermore, the infinite dilution solubility coefficient for water molecules increased with increasing surface free energy and correlates with the surface free energy obtained from the contact angle of water of HA, Na‐HA, and starch membranes. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019 , 136 , 48223.