Abstract
AbstractPoly(N‐isopropylacrylamide) gels exhibit a lower critical solution temperature (LCST) behavior in aqueous solution. At temperatures below the LCST, the gel is more hydrated than at temperatures above the LCST. At the LCST, the volume change is sharp. It is shown here that the water content of the gel above the LCST depends upon previous states of the gel (e.g., dry or wet), the heating rate, and the gel thickness. Deswelling kinetics are also affected by the gel thickness. Caffeine release experiments indicate that microscopic water pockets are formed within the matrix during the rapid gel collapse procedure. © 1994 John Wiley & Sons, Inc.
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