Critical Exponents of Thermal Phase Transitions ofκ‐Carrageenan in Various Salt Solutions

Abstract

AbstractSummary: The steady state fluorescence (SSF) technique was employed to study the phase transitions of κ‐carrageenan in NaCl and KCl solutions. Pyranine was used as a fluorescence probe for monitoring these transitions. Scattered light, Isc, and fluorescence intensity, I, was monitored against temperature to determine transition temperatures and exponents. It was observed that transition temperatures are strongly correlated with the NaCl and KCl contents. The weight‐average degree of polymerization, DPw and gel fraction G, exponents (γ and β) were measured and found to be in accord with the classical Flory‐Stockmayer model.