Salt-induced thickening and gelation of a poly(carboxylate) having three kinds of hydroxyl groups

Abstract

A salt-induced physical gelation was found for the aqueous solution of poly(carboxylate)s having three kinds of hydroxyl groups, i.e., primary, tertiary and one on a hemiacetal ring. The gelation point (critical salt concentration) was positively correlated with the content of the hemiacetal component, while the previously confirmed hydrogen bond between the hemiacetal OH and –COO− group does not seem to essentially contribute to the physical gelation. Above a critical polymer concentration, the solution viscosity was first decreased and then increased with increasing NaCl concentration, leading to gelation. However, below the critical polymer concentration, the viscosity decreased. These different behaviors of the solution viscosity depending on the polymer concentration were ascribed to a preferential promotion of intermolecular or intramolecular hydrogen bonds among the hemiacetal OH groups above and below the critical polymer concentration, respectively.