Study on temperature response in raspberry-form gels of poly (N,N-diethylacrylamide)

Abstract

Slow swelling and shrinking rates are a significant challenge for some applications of temperature-sensitive hydrogels. This study reports raspberry-form poly N,N-diethylacrylamide (DEAA) gel particles, which are aggregates of single spherical gel particles. The raspberry-form gel particles show improved temperature-response rates especially for swelling. This improvement in the response rate is attributed to two key factors: the free space between the individual gel particles that make up the aggregated gel particle, and the constraints from the contact points between the individual gel particles. During the swelling process, the polymer chain networks can diffuse at the faster rate characteristic of the individual gel particles constructing the raspberry-form gel, and consequently the response rate of the overall raspberry-form gels can be accelerated. During the shrinking process, the constraints from the contact points between the individual gels dominate the polymer chain diffusion and the shrinking rate because of non-zero shear modulus. The shrinking behavior was affected not by the individual particle size, but rather the apparent gel size and shape.