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A thermodynamic analysis of calcium–alginate gel formation in the presence of inert electrolyte
Author(s) -
Nilsson Svante
Publication year - 1992
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.360321005
Subject(s) - chemistry , electrolyte , polyelectrolyte , salt (chemistry) , calcium , thermodynamics , ion , inert , chemical engineering , inorganic chemistry , polymer , organic chemistry , physics , electrode , engineering
The effect of mixed salt (1:1 and 2:1 electrolyte) on alginate (a charged polysaccharide) gel formation is analyzed within the Poisson‐Boltzmann cell model utilizing experimental data from the literature. The concentration of calcium ions needed to induce gelation of alginate goes through a minimum as 1 : 1 electrolyte is added. The theoretical model can account for this in a qualitative manner. According to the theoretical model, however, it is only in terms of concentrations that the minimum exists. In terms of chemical potentials for the ions (or salt) the curve is monotonic. The effect is due to the highly nonideal interactions in polyelectrolyte solutions when the total salt content is low. © 1992 John Wiley & Sons, Inc.