Answers are grounded in this paper and cite their sources.
A new method for the determination of the swelling pressure πs of gels is presented. The gel remains in the isotropic state when the isothermal mechanical equilibrium is established. The temperature dependence of πs can be measured at constant composition. The applicability of the method is demonstrated for chemically crosslinked gelatine swollen in water.
No takes yet. Share an insight, caveat, or question.
Borchard et al. (1978) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: