Abstract
Dextran turns into a gel form by an addition of potassium chloride. However, it does not gel by an addition of sodium chloride. The dextran gelation mechanism was investigated from observation of gelation by an addition of various chlorides such as CaCl_2, NaCl, SrCl_2, BaCl_2, KCl, RbCl, CsCl_2 and viscosity measurements, sol-gel transitions. From the results, gelation was observed by an addition of potassium chloride or rubidium chloride. Viscosity of KCl+dextran solutions was increased suddenly when potassium chloride concentrations were within the gel concentration. KCl+dextran gel was found to observe the sol-gel transitions.
