Influence of different alcohols on the swelling behaviour of hydrogels

Abstract

The swelling equilibrium of cross-linked poly(N-isopropylacrylamide) (PNIPAAm) hydrogels in alcohol solutions as a function of temperature, alcohol concentration, kind of alcohol (C1OH–C3OH) and gel properties was investigated experimentally. Additionally, the swelling degree as a function of the alcohol concentration was modelled with the UNIQUAC-Free Volume model in combination with the Phantom Network theory. The experiments show that, in pure water, the transition temperature is between 303.15 and 308.15 K depending on the properties of the gel and hence on the polymerization conditions. The transition from a swollen to a shrunken state is caused by the polymeric network and the change of polymer chain localization. In a system with hydrogel + water + alcohol, the swelling degree decreases with increasing alcohol concentration until the shrunken state is reached and increases again by further addition of alcohol at constant temperature. With increasing carbon number of the alcohols, the transition from a swollen to a shrunken state and vice versa shifts to lower concentrations at constant temperature. The use of the UNIQUAC-Free Volume model with Phantom Network theory leads to results in good agreement with the experimental data.