caa a22 4500 605466688 CHVBK 20210128100308.0 cr unu---uuuuu 210128e20150501xx s 000 0 eng 10.1007/s00397-015-0842-2 doi (NATIONALLICENCE)springer-10.1007/s00397-015-0842-2 Solvent transportation behavior of mechanically constrained agarose gels [Elektronische Daten] [Isamu Kaneda, Sayuri Iwasaki] The mode of transport of solvent from compressed agarose gels that were quenched at various temperatures was investigated. The compression load and the volume of the agarose gels decreased with time during compressive restraint. The decrease in volume was induced by squeezing of the solvent from the gel by compressive restraint. Relaxation of the compression load and the decrease in volume of the gels could be analyzed using a stretched exponential function; moreover, interestingly, both time constants were coupled. It is proposed that relaxation of the compression load was induced by solvent transportation (squeezing out). The hydrogel prepared at just below the sol-gel coexisting temperature (T gel) exhibited distinguishing behavior, characterized by an increase in the rate of the solvent transportation. It is postulated that micro-phase separation occurred in the sample quenched close to T gel due to spinodal decomposition, with consequent formation of relatively large solvent paths in the gel. Turbidity measurements and small angle light scattering data supported this postulate. Springer-Verlag Berlin Heidelberg, 2015 Agarose gel nationallicence Compression nationallicence Solvent transportation nationallicence Quenching temperature nationallicence Kaneda Isamu Department of Food Science and Wellness, Rakuno Gakuen University, Bunkyodai Midori-machi, 069-8501, Ebetsu, Hokkaido, Japan aut Iwasaki Sayuri Department of Food Science and Wellness, Rakuno Gakuen University, Bunkyodai Midori-machi, 069-8501, Ebetsu, Hokkaido, Japan aut Rheologica Acta Springer Berlin Heidelberg 54/5(2015-05-01), 437-443 0035-4511 54:5<437 2015 54 397 https://doi.org/10.1007/s00397-015-0842-2 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s00397-015-0842-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Kaneda Isamu Department of Food Science and Wellness, Rakuno Gakuen University, Bunkyodai Midori-machi, 069-8501, Ebetsu, Hokkaido, Japan aut NATIONALLICENCE 700 1- Iwasaki Sayuri Department of Food Science and Wellness, Rakuno Gakuen University, Bunkyodai Midori-machi, 069-8501, Ebetsu, Hokkaido, Japan aut NATIONALLICENCE 773 0- Rheologica Acta Springer Berlin Heidelberg 54/5(2015-05-01), 437-443 0035-4511 54:5<437 2015 54 397