Hydrogels are prepared through free radical copolymerization of MAA and DMAEMA employing only non-covalent interactions. The formation of hydrogels is dependent on pH as well as copolymer composition as a consequence of balance of predominantly attractive and repulsive ionic interactions and hydrogen bonding. The hydrogels are stable between pH 3 and 8 and for MAA to DMAEMA ratios of 62:38 to 68:32. Elastic and loss moduli are characterized as a function of pH. Hydrogels can reform from swollen microgel particles and offer the opportunity of recyclability. In model experiments it is shown that the flow through porous media can be controlled by varying the pH, which offers new possibilities such as controlling the supply of growth factors in tissue engineering scaffolds or as degradable fluid loss control agents for enhanced oil recovery.
机构:
Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 213122, Jiangsu, Peoples R ChinaUniv Massachusetts, Dept Food Sci, Amherst, MA 01003 USA
Zhang, Zipei
Zhang, Ruojie
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Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 213122, Jiangsu, Peoples R ChinaUniv Massachusetts, Dept Food Sci, Amherst, MA 01003 USA
Zhang, Ruojie
Decker, Eric Andrew
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Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA
King Abdulaziz Univ, Fac Sci, Dept Biochem, Jeddah 21589, Saudi ArabiaUniv Massachusetts, Dept Food Sci, Amherst, MA 01003 USA
机构:
Tokyo Inst Technol, Sch Mat & Chem Technol, Dept Chem Sci & Engn, Meguro Ku, 2-12-1-H121 Ookayama, Tokyo 1528550, JapanTokyo Inst Technol, Sch Mat & Chem Technol, Dept Chem Sci & Engn, Meguro Ku, 2-12-1-H121 Ookayama, Tokyo 1528550, Japan
Kojima, Tomoya
Maeda, Tohru
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Tokyo Inst Technol, Sch Mat & Chem Technol, Dept Chem Sci & Engn, Meguro Ku, 2-12-1-H121 Ookayama, Tokyo 1528550, JapanTokyo Inst Technol, Sch Mat & Chem Technol, Dept Chem Sci & Engn, Meguro Ku, 2-12-1-H121 Ookayama, Tokyo 1528550, Japan