Answers are grounded in this paper and cite their sources.
We have studied the evolution in time of the shear modulus and the scattered light intensity of aqueous κ-carrageenan solutions at various concentrations and temperatures. Aggregation was induced by cooling solutions containing 0.01 M KCl. The ionic strength of the solutions was fixed by adding 0.1 M NaCl. The time dependence was found to be similar at all concentrations and temperatures investigated. Equilibrium was not attained even after 12 h maturation. The temperature dependence is mainly kinetic and diverges at a temperature close to the temperature of the coil−helix transition of κ-carrageenan. Varying the concentration influences both the aggregation kinetics and the strength of the gels. No critical minimal concentration for gelation is observed.
No takes yet. Share an insight, caveat, or question.
Meunier et al. (1999) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: