Search results
Results from the WOW.Com Content Network
In vulcanization, sulfur is the cross-linking agent. Its introduction changes rubber to a more rigid, durable material associated with car and bike tires. This process is often called sulfur curing. In most cases, cross-linking is irreversible, and the resulting thermosetting material will degrade or burn if heated, without melting. Chemical ...
Crosslinkers are chemical reagents that play a crucial role in the preparation of conjugates used in biological research particularly immuno-technologies and protein studies. Crosslinkers are designed to covalently interact with molecules of interest, resulting in conjugation. [ 2 ]
Once gelatin is dissolved in warm water (dubbed the "blooming stage"), it forms a dispersion, which results in [how?] a cross-linking of its helix-shaped chains. The linkages in the gelatin protein network trap air in the marshmallow mixture and immobilize the water molecules in the network. The result is the well-known spongy structure of ...
Gelation can occur either by physical linking or by chemical crosslinking. While the physical gels involve physical bonds, chemical gelation involves covalent bonds. The first quantitative theories of chemical gelation were formulated in the 1940s by Flory and Stockmayer. Critical percolation theory was successfully applied to gelation in 1970s.
Genipin is an excellent natural cross-linker for proteins, collagen, gelatin, and chitosan cross-linking. It has a low acute toxicity, with LD 50 i.v. 382 mg/kg in mice, therefore, much less toxic than glutaraldehyde and many other commonly used synthetic cross-linking reagents.
Gelatin, here in sheets for cooking, is a hydrogel. Peptide hydrogel formation shown by the inverted vial method. A hydrogel is a biphasic material, a mixture of porous and permeable solids and at least 10% of water or other interstitial fluid.
Pages for logged out editors learn more. Contributions; Talk; Chemical crosslinking
The gelatinization temperature of modified starch depends on, for example, the degree of cross-linking, acid treatment, or acetylation. Gel temperature can also be modified by genetic manipulation of starch synthase genes. [4] Gelatinization temperature also depends on the amount of damaged starch granules; these will swell faster.