Please use this identifier to cite or link to this item: https://doi.org/10.1021/la401639g
Title: Effect of chain length of PEO on the gelation and micellization of the pluronic F127 copolymer aqueous system
Authors: Pragatheeswaran, A.M.
Chen, S.B. 
Issue Date: 6-Aug-2013
Source: Pragatheeswaran, A.M., Chen, S.B. (2013-08-06). Effect of chain length of PEO on the gelation and micellization of the pluronic F127 copolymer aqueous system. Langmuir 29 (31) : 9694-9701. ScholarBank@NUS Repository. https://doi.org/10.1021/la401639g
Abstract: The effect of adding homopolymer poly(ethylene oxide) (PEO) on the sol/gel behavior of amphiphilic triblock copolymer Pluronic F127 ((EO) 98(PO)67(EO)98) in aqueous media is explored. Emphasis is placed on the influence of the PEO molecular weight and concentration on micellization and gelation and the exploration of their correlation. PEO is always found to lower the critical micellization temperature modestly. However, short PEO chains promote the gelation of F127, and long chains delay or even curb gel formation. Micelle size measurements and cryo-TEM micrographs provide evidence for micellar aggregation via the bridging of long PEO chains or depletion flocculation, thereby impeding the ordering of micelles for gel formation. © 2013 American Chemical Society.
Source Title: Langmuir
URI: http://scholarbank.nus.edu.sg/handle/10635/88791
ISSN: 07437463
DOI: 10.1021/la401639g
Appears in Collections:Staff Publications

Show full item record
Files in This Item:
There are no files associated with this item.

SCOPUSTM   
Citations

22
checked on Feb 15, 2018

WEB OF SCIENCETM
Citations

23
checked on Jan 31, 2018

Page view(s)

27
checked on Feb 19, 2018

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.