Abstract
The displacement of the sol/gel interface during the gelation of sodium alginate by calcium ions can be tracked in both one and two dimensions using magnetic resonance imaging. In the one-dimensional gelation experiments, the distance moved by the sol/gel interface was proportional to (time 1 2 ), which implies that the gelation process is diffusion-limited. Using the gelation model previously proposed by Smidsrød and co-workers, together with the initial reaction conditions and assuming that the diffusion coefficient of the alginate molecules is extremely small, it was found that the diffusion of calcium ions through the gel network is dependent on the initial concentration of the calcium, the ionic strength of the alginate solution, and the size of pores in the gel which is formed.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
