Thermodynamics of the swelling work of wood and non-ionic polysaccharides: A revisit

Polysaccharides, even non-ionic ones, swell in water with potentially huge pressure, which can be sources of intended actuation or a cause structural damage. The swelling pressure has been investigated since the 19th century, and thermodynamic considerations developed at beginning 20th century. Such treatment is revisited currently available data showing to mostly enthalpy driven. molecular origin heat discussed, considering specificity polysaccharides biopolymers relatively stiff chain conformation that contradicts compact packing stabilization. Part swelling, thus potential work would originate from elastic energy stored rigid structure. This vision tested conception control swelling.