DEXTRAN 용액의 유동학적 특성

• 영문명: Rheological Characterization of Dextran Solution
• 발행기관: 대한약학회
• 저자명: 김남희(Nam Hie Kim) 이향애(Hyang Aee Lee)
• 간행물 정보: 『약학회지』제32권 제1호 (1988년), 86~94쪽, 전체 9쪽
• 주제분류: 의약학 > 기타의약학
• 파일형태: PDF
• 발행일자: 1988.02.28

영문 초록

Some rheological properties of subtractions for dextran in the molecular weights range from 3 X 104 to 2 X 1O6 was investigated at room temperature. The dependence of the viscosity on concentration, shear rate, pH and ionic strength, temperature and solvent effect was observed. From the experimental data the Mark-Houwink viscosity equation in water at 25oC was determined for samples having the molecular weight ranging from 3 X 104 to 2 X 1O6 as [eta]=3.1 X 10-3Mw0.39(in dl/g). The intrinsic stiffness of the dextran backbone was estimated by evaluating the "characteristic ratio" Cinfinity, which is below the 0.082. In the concentrated region, the viscosity was decreased with increasing shear rate and was exponentially decreased with raising temperature, the viscosity showed the maximum value at neutral condition. From the experimental data, it was concluded that dextran chain, linked by the alpha-1, 6-glucosidic linkage, behaves like a flexible random coil chain in aqueous solution, dextran solutions were pseudoplastic power law fluids among the empirical models of non-Newtonian behavior. Urea was an active reagent which increases the viscosity and swells dextran while pyridine and glycerol were inactive reagents. Also, it could be estimated that the formation of gel structure is promote to the neutral state, the molecular weight larger than 2 X 105, when electrolytic concentration is 1N and Ureas is use to solvent.