Abstract
Thermal hysteresis and stability of agarose–water gelling systems were studied by the spectrophotometer for different concentrations at different temperatures. Gelation temperature depends on the concentration of agarose. With the increase in the concentration of agarose gelation temperature, strength of agarose increases too. With the increase in the concentration of polymer solvent–gel phase transition, gel melting happens at higher temperatures. The price of enthalpy was determined (150.0127 KC/mol). In gelation process, the phase separation is completed and in this process, the value of this [Formula: see text] equally increases.
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