Abstract
The effect of methylcellulose (MC) concentration and calcium phosphate precursor salt concentration on the gelation of MC solution was studied by rheometer and attenuated total reflectance infrared (ATR-IR) spectroscopy. It was found that thermally induced gelation of MC was dependent on the concentration of MC and water hydration abilities of precursor salt for inorganic nanoparticle. At the constant concentration of MC, the gelation temperature was lowered with increasing salt concentration. This behavior had a similar tendency with MC concentration. From these results, the gelation temperature of MC could be simply controlled by changing the concentration of precursor salt or MC.
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