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首页> 外文期刊>Journal of Controlled Release: Official Journal of the Controlled Release Society >Equilibrium swelling of poly(methacrylic acid-g-ethylene glycol) hydrogels - Effect of swelling medium and synthesis conditions
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Equilibrium swelling of poly(methacrylic acid-g-ethylene glycol) hydrogels - Effect of swelling medium and synthesis conditions

机译:聚(甲基丙烯酸-g-乙二醇)水凝胶的平衡溶胀-溶胀介质和合成条件的影响

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Responsive hydrogel networks comprising a poly(methacrylic acid) (FMAA) backbone and oligomeric ethylene glycol (PEG) grafts were synthesized by free-radical solution polymerization and their equilibrium swelling properties were characterized in aqueous solutions of a homologous series of alcohols. These hydrogels are known to exhibit swelling transitions in response to external stimuli which lead to formation or disruption of hydrogen-bonded complexes between the backbone and the grafts. Swelling studies performed in aqueous mixtures of methanol, ethanol end propanol revealed thar the effectiveness of an alcohol in breaking the PMAA/PEG complexes increased as the aliphatic segment length of the alcohol was increased. These results confirm the importance of hydrophobic interactions for stabilizing the complexes. Studies performed to determine the effect of the synthesis conditions on the equilibrium swelling properties revealed that the equilibrium degree of swelling increased as the solvent fraction during synthesis was increased. Finally, molecular simulations revealed that it is sterically possible to form complexes with a 1:1 stoichiometry between chains of poly(methacrylic acid) and poly(ethylene glycol) with essentially no additional bond strain. (C) 1998 Elsevier Science B.V. [References: 19]
机译:通过自由基溶液聚合合成了包含聚(甲基丙烯酸)(FMAA)主链和低聚乙二醇(PEG)接枝的响应水凝胶网络,并在同源醇系列的水溶液中表征了它们的平衡溶胀性能。已知这些水凝胶响应于外部刺激而表现出溶胀转变,这导致主链和移植物之间氢键结合的复合物的形成或破坏。在甲醇,乙醇末端丙醇的水性混合物中进行的溶胀研究表明,随着醇的脂肪族链段长度的增加,醇在破坏PMAA / PEG复合物中的有效性也随之增加。这些结果证实了疏水性相互作用对于稳定复合物的重要性。为确定合成条件对平衡溶胀性能的影响而进行的研究表明,溶胀的平衡程度随合成过程中溶剂含量的增加而增加。最后,分子模拟显示,在空间上可能在聚(甲基丙烯酸)和聚(乙二醇)的链之间形成化学计量比为1:1的络合物,而基本上没有其他键应变。 (C)1998 Elsevier Science B.V. [参考:19]

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