This work is devoted to the study of the viscosity and relaxation of flexible polymer chains in dilute solutions. Our aim was to determine the relation between the intrinsic viscosity and the relaxation times of the polymer internal normal modes within the bead-spring approach. In the theoretical part we generalize the Zimm theory of the polymer dynamics by taking into account the permeability ...

The intrinsic viscosity of dendrimers in solution shows several anomalous behaviors that have hitherto not been explained within the existing theoretical frameworks of either Zimm or Rouse. Here we propose a simple two-zone model based on the radial segmental density profile of the dendrimers and combine a non-draining core with a free-draining outer region description, to arrive at a simple fo...

The viscosity of dilute suspensions of several metal oxides (SiO2, Al2O3 and TiO2) was measured at different pH values. The intrinsic viscosity, [eta], was derived from the concentration dependence of the viscosity. This magnitude was pH-dependent. A correlation with the shape of the kinetic unity has been proposed.

Experimental evidence is presented that the intrinsic viscosity of solutions of mixed proteins obeys the additive equation See PDF for Equation. The datum serves to characterize the system, and combined with other analytical techniques and fractionation procedures, enables one to analyze and characterize subfractions. The plasmas and sera of clinically "normal" individuals give intrinsic viscos...

The aim of this work was to study the properties of the carboxylated polyelectrolyte obtained from guar gum. The C-6 alcohol functions of galactose units side chains were oxidized first by GO-ase to aldehyde groups and then to carboxylic groups by halogen oxidation. The enzymic oxidation step was followed by the Dische method, by viscosity and light scattering measurements. With regard to previ...

An oscillating capillary rheometer was used to investigate the dynamic viscoelastic and intrinsic viscosity properties of deacetylated xanthan (0.025%), native xanthan (0.025%), guar gum (0.075%), and xanthan–guar mixtures in dilute solutions. Influence of ionic strength on xanthan conformation and interaction with guar gum was elaborated. As the salt concentration increased, a significant (P <...

The stability (in terms of viscosity and gel strength) of pectin solutions and gels potentially plays an important role in their behaviour and functional properties in a wide range of applications and therefore any changes over time must be understood. The gel strength of pectin gels and intrinsic viscosity of pectin solutions at different temperatures (4°C, 25°C and 40°C) have been investigati...