Abstract
A diaphragm cell was used to determine diffusivity properties of an agarose gel. The apparent diffusivities of thiamine and glucose were measured using a steady-state method. The effects of temperature (20–80°C), pH (4 and 7), and weight fraction of agarose (2–6%) on apparent diffusivities were investigated. Values of D app were found to be in the range 4·29×10 −10–16·72×10 −10 m 2/s, and could be related to temperature by an Arrhenius-type equation, with activation energies in the range 17·1–19·1 kJ/mol. The apparent diffusivities of thiamine were higher in a citrate/hydrochloric acid buffer (pH 4) than in a phosphate buffer (pH 7), while the diffusivities of glucose were not affected by the type of buffer. The apparent diffusivity of glucose at 25°C could be related to the weight fraction of agarose by a modified version of the Mackie-Meares equation.
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