Premium
Effective Diffusion Coefficients in Calcium Alginate Gel
Author(s) -
Itamunoala G. F.
Publication year - 1987
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1002/btpr.5420030209
Subject(s) - calcium , chemistry , calcium alginate , diffusion , sodium , sodium alginate , chromatography , organic chemistry , physics , thermodynamics
The effective diffusion coefficient of glucose , D e in calcium alginate gel determined at 35°C by two different methods gave values which, on average, were at least 24% less than in water. Assessment of the effect of glucose concentration on D e seems to indicate that D e increased with decreasing glucose concentration at very low concentrations (i.e., < =100 mM) and increased with increasing glucose concentrations at high concentrations (i.e., > =200 mM). Increasing the concentration of either the calcium chloride or sodium alginate component used in calcium alginate formation substantially decreased D e , but the effect of sodium alginate was the greater of the two.