This article described a study on the gel‐forming abilities of a number of different types of alginate fibers. The gelling abilities were assessed through the measurement on the release of calcium ions from the fibers and the absorption capacities in water and 0.9% saline solution. The effects of the chemical compositions of the alginate and the calcium and sodium contents of the fibers on the gelling abilities were studied.
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Yimin Qin (2003) studied this question.
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