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Gel–water relationships: Dielectric dispersion
Author(s) -
Masuzawa Mitsunobu,
Sterling Clarence
Publication year - 1968
Publication title -
biopolymers
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.556
H-Index - 125
eISSN - 1097-0282
pISSN - 0006-3525
DOI - 10.1002/bip.1968.360061008
Subject(s) - carboxymethyl cellulose , gelatin , dielectric , chemistry , starch , agar , dispersion (optics) , cellulose , polymer , chemical engineering , materials science , organic chemistry , optics , optoelectronics , physics , biology , bacteria , genetics , engineering , sodium
At low frequencies, the dielectric constant of gels of agar, carboxymethyl cellulose, gelatin, mid maize starch is much higher than that of water. It decreases continuously as the frequency increases, tending to level off at about 10 8 cps. The dielectric constant is lower the higher the concentration of polymer; it increases in the order: carboxymethyl cellulose, agar, starch, and gelatin. Results are most reasonably explained by assuming a more solid structure of water the lower the dielectric constant.