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  • 學位論文

黃酸樹膠對羥丙基纖維素/水/磷酸相圖系統的影響

The influence of Xanthan Gum on 3-D Phase Diagram of Hydroxypropyl Cellulose/Water/Phosphoric Acid

指導教授 : 芮祥鵬
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摘要


本論文研究加入不同的成分如甘油、醋酸、磷酸、黃酸樹膠…等對於羥丙基纖維素水溶液的下臨界溶液溫度的影響,以及黃酸樹膠對羥丙基纖維素/水/磷酸系統的液晶相區域所造成的影響。 羥丙基纖維素水溶液在升溫時會經歷相變化,具有下臨界溶液溫度特性,利用光穿透度儀搭配加熱板測定相分離溫度,各濃度的HPC水溶液溶劑中添加3.5%醇類、酸類、黃酸樹膠。結果發現加入黃酸樹膠促進羥丙基纖維素更容易發生相分離,各濃度HPC水溶液的相分離溫度皆降低;相較之下,加入醇類和酸類則無此明顯現象。 相圖系統,成分為羥丙基纖維素、磷酸、去離子水共三成份,將其此系統的所有樣本的溶劑中加入1%黃酸樹膠,藉由偏光顯微鏡來觀察液晶相的濃度範圍變化。結果發現:加入微量的黃酸樹膠後,促使羥丙基纖維素水溶液起始液晶相產生濃度降低,黃酸樹膠對於羥丙基纖維素產生液晶相具有協同作用,但在含有磷酸的區域,因磷酸有抑制液晶相的作用,因此兩作用互相抵消。

並列摘要


Xanthan gum, Hydroxypropyl cellulose (HPC) and water were mixed in various concentrations. The effect of xanthan gum to the formation of liquid crystal phase region in the HPC/xanthan gum / phosphoric acid system was investigated in this study. The phase change occurred as the temperature of different HPC concentrations solution was increased to 45℃. The phenomenon of lower critical solution temperature (LCST) was also observed. The addition of small amount of xanthan gum into the HPC solution would enhance the phase separation of HPC. Therefore the temperature at which the phase separation occurred would decrease. However the addition of alcohol and acid would not lower the temperature of LCST obviously. The addition of small amount of xanthan gum could cause the liquid crystal to form at lower concentration of HPC solution at the room temperature. In the phase diagram, the area of liquid crystal phase was also expended. This means that the xanthan gum has synergistic effect to the HPC.

參考文獻


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