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(a)
(b)
2
2
2.5
2.5
3
3
4
4
5
5
0.05 mJ
s
−
1
0.05 mJ
s
−
1
20
40 60 80
Temperature (
°
C)
100
120
20
40
60
80
100
120
Temperature (
°
C)
Heating differential scanning calorimetry (DSC) curves of mixed gels of gellan and
κ
-carrageenan
with mixing ratio 3/1 (a) and 1/1 (b). Figures beside each curve represent the total polysaccharide
concentration (% w/w). Reprinted with permission from Nishinari et al.(
1996
) © 1996 Elsevier.
Figure 10.9
10
5
10
5
10
4
10
4
(a)
(b)
0
20
40
60
80
0
20
40
60
10
−
1
10
−
1
10
−
2
10
−
2
(a)
(b)
0
20
40
60
80
Temperature (
0
20
40
60
°
C)
Figure 10.10
Temperature dependence of storage Young
'
s modulus E
0
and mechanical loss tangent (tan
δ
) for a
mixed gellan
-κ
-carrageenan gel with mixing ratio 3/1 (a) and 1/1 (b). Total polysaccharide
concentration (% w/w) of gels: 1.5 (
▼
,
∇
); 2 (
■
,
□
); 2.5 (
▲
,
Δ
); 3 (
●
,
○
); 4(
♦
,
♢
); 5 (+,×). Reprinted
with permission from Nishinari et al.(
1996
) © 1996 Elsevier.
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