| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Clark, Allan
University of East Anglia
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (8/8 displayed)
- 2020Biomechanical correlates for recovering walking speed following a stroke. The potential of tibia to vertical angle as a therapy targetcitations
- 2019Validation of the olfactory disorders questionnaire for English‐speaking patients with olfactory disorderscitations
- 2019A feasibility study of an intervention for structured preparation before detoxification in alcohol dependence: the SPADe trial protocolcitations
- 2016A feasibility study comparing UK older adult mental health inpatient wards which use protected engagement time with other wards which do not: study protocolcitations
- 2012Protocol for a randomised controlled trial to estimate the effects and costs of a patient centred educational intervention in glaucoma managementcitations
- 2008Olfactory clearance - what time is needed in clinical practice?citations
- 2007Which variables matter in smell tests in the clinic?citations
- 2002Interpenetrating network formation in agarose--kappa-carrageenan gel compositescitations
Places of action
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article
Interpenetrating network formation in agarose--kappa-carrageenan gel composites
Abstract
Thermal, mechanical, turbidity, and microscope evidence is provided which strongly suggests molecular interpenetrating network (IPN) formation by mixtures of the seaweed polysaccharides agarose and kappa-carrageenan. Over a range of ionic strength, and potassium content, there is no evidence for synergistic coupling of the networks, and simple phase separation (demixing) can definitely be ruled out. At low ionic strength, where the agarose gels first, differential scanning calorimetry evidence shows some influence of the carrageenan on the agarose ordering enthalpy, particularly at higher polymer concentrations. As the potassium level is increased, however, and the order of gelling is reversed, this effect disappears. Cure behavior for the systems at high ionic strength can be described as a simple summation of the pure component contributions. At low ionic strength, on the other hand, the modulus behavior is more complex, suggesting either a modification, in the mixture, of the kappa-carrageenan gelling parameters or a more complex modulus additivity rule.