Sitrik Asit Derişiminin Hidrojellerin Reolojik Özelliklerine Etkisi

Amaç: Bu çalışmada, sodyum sitrat tuzunun (SC) ısıya duyarlı hidrojellerin reolojik özelliklerine etkisi incelenmiştir. Gereç ve yöntem: Hidrojeller 8 ağırlık oranında metilselüloz ve 2,5 ağırlık oranında jelatine farklı oranlarda SC ilave ederek hazırlanmıştır. Daha sonra 1, 2 ve 3 ağırlık oranında SC eklenen örnekler üretilmiştir. Gelişme: SC oranının jelleşme sıcaklığına etkisi test tüpü çevirme yöntemiyle analiz edilmiştir. Sentezlenen hidrojeller Fourier Dönüşümlü Kızılötesi Spektroskopi ve Taramalı Elektron Mikroskobu ile analiz edilmiştir. Hidrojellerin zamana ve sıcaklığa dayalı, viskoz modülü (G’’), depo modülü (G’) ve kompleks vizkozite değerleri salınımlı reometre cihazı ile ölçülmüştür. G’ ve vizkozite değerlerindeki ani artış jelleşme sıcaklığı ve süresini göstermektedir. Bulgular: Çalışmada elde edilen bulgular SC ekleyerek jelleşme sıcaklığının 32 °C’den 27 °C’ye düştüğünü göstermektedir. Jelleşme süresinde ise örnek grupları arasında farklılık görülmemektedir. Kompleks viskozitenin ve jel kuvvetinin ise SC ilave edildiğinde arttığı gözlemlenmiştir. Sonuç: Metilselüloz bazlı hidrojellere sitrik asit ilave edilmesi, hidrojellerin reolojik özelliklerini belirgin olarak etkilemektedir.

Effect of Concentration of Citric Acid on The Rheological Properties of Methylcellulose Hydrogels

Objectives: In this study, the influence of sodium citrate dehydrates (SC) salts on the rheological properties of a thermoresponsive hydrogel was investigated. Materials and Methods: The hydrogel was prepared by combining 8 w/v % methylcellulose (MC) and 2.5 w/v % gelatin with various SC concentrations. Synthesized hydrogels were characterized by using Fourier Transform Infrared Spectroscopy and Scanning Electron Microscopy. Subsequently, the effect of 1,2 and 3 w/v % of SC on the gelation temperature was investigated by test tube tilting method. Time and temperature dependent variations of loss (G’’) and storage (G’) modulus and complex viscosity (Pa.s) of hydrogels were investigated by using oscillation rheometer. The sharp increase of G’ and Pa.s indicates the gelation temperature and gelation time. Results: The results show that the addition of SC to the MC/gelatin blend decreased the gelation temperature from 32 °C to ~27 °C. There are no significant differences between gelation time of hydrogel samples for the prepared concentrations. However, the complex viscosity and gel strength clearly increased by incorporation of SC salts. Conclusion: Overall, the results suggest that incorporation of citric acid to methylcellulose based hydrogels significantly affects their rheological properties.

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