P24 カラギーナンハイドロゲルに及ぼす超音波効果

抄録

Polymer hydrogels, like carrageenan, have various functions which is used to many field of the medicine, food, the manufacturing product and construction, etc. Recently, we have investigated the swelling behavior and the crosslinked structure of the natural polymer gel, since, especially, the research example of the gel characteristic by the ultrasound was very little, the clarification of the ultrasound (US) effect could be proved do apply for various fields in the new future. In this research, the influence of ultrasound on the κ and i-carrageenan-hydrogels were studied in the view point of US effect. The carrageenan gel solution contained 3g κ or i-carrageenan in 97ml water was used. In the carrageenan gel solution, viscosity was measured when B type viscosity meter was used with 6 and 30 rpm rotation after exposure of 28kHz frequency with the US power of 200W. It was found that hydrogen bonds in the hydrogels were broken by irradiating the US.