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Polymers 2014, 6(3), 651-666; doi:10.3390/polym6030651

Structure and Frictional Properties of Colloid Gel

Department of Physics, Faculty of Science, Kyushu University, 6-10-1 Hakozaki, 812-8581 Fukuoka, Japan
Received: 23 December 2013 / Revised: 17 February 2014 / Accepted: 27 February 2014 / Published: 6 March 2014
(This article belongs to the Special Issue Polymer Colloids)
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Abstract

Polymer gels are known to be opaque when the preparation conditions, such as the reaction temperature and the composition, are changed. The increase of the opaqueness of the gel suggests strongly the change of network structure. Here, we are going to review the recent studies on the structure and the frictional study of the opaque poly(acrylamide) gel. The results indicate that the opaque poly(acrylamide) gel consists of the fractal aggregate of the colloidal particles of sub-micrometer in size. The density of the colloid particle is calculated from the structural parameters and is found to be of the order of about 1 g/cm3. The results indicate that the main chain component and the cross-linker is densely cross-linked into the particle. The frictional property of poly(acrylamide) gel is analyzed in terms of the structural parameters of the gel. It is found that the frictional property of the opaque gel is well explained in terms of the structural parameters of the opaque gel. View Full-Text
Keywords: poly(acrylamide) gel; confocal laser scanning microscope (CLSM); friction coefficient between the solvent and the polymer network of a gel; colloid gel; diffusion limited aggregation (DLA); cluster-cluster aggregation (CCA) poly(acrylamide) gel; confocal laser scanning microscope (CLSM); friction coefficient between the solvent and the polymer network of a gel; colloid gel; diffusion limited aggregation (DLA); cluster-cluster aggregation (CCA)
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This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Tokita, M. Structure and Frictional Properties of Colloid Gel. Polymers 2014, 6, 651-666.

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