Abstract
Both attractive and repulsive interactions between entangled Methylan chains were investigated with divalent cations that might form a salt bridge or generate an electrostatic attraction between the negatively charged groups in Methylan chains. The chemically induced gelation produces a thermally reversible gel. The gel strength was proportional to Methylan concentration in range from 1 to 5 g/l and was controlled by both Methylan and salt concentrations. © Rapid Science Ltd. 1998
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Choi, JH. Chemically induced gelation of polysaccharide produced by Methylobacterium organophilum. Biotechnology Letters 20, 253–255 (1998). https://doi.org/10.1023/A:1005325902292
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DOI: https://doi.org/10.1023/A:1005325902292