Saccharide effect on the lower critical solution temperature of thermosensitive polymers

Yong Hee Kim, Ick Chan Kwon, You Han Bae, Sung Wan Kim

Research output: Contribution to journalArticle

63 Citations (Scopus)

Abstract

Effects of low molecular weight saccharides in the presence and absence of salts on the lower critical solution temperature (LCST) of typical thermosensitive polymers such as Pluronics, poly-(N-isopropylacrylamide), N-isopropylacrylamide copolymers with ionizable groups were examined. Both a monosaccharide, glucose, and a disaccharide, maltose, were used in this study. The LCSTs of the polymers were significantly influenced by the polymer concentration. The addition of saccharides into aqueous polymer solutions decreased the LCSTs of all polymers. As the polymer concentration increased, saccharide effects became more pronounced. A monosaccharide, glucose, was more effective than a disaccharide, maltose, in lowering the LCST, especially in Pluronic solutions.

Original languageEnglish
Pages (from-to)939-944
Number of pages6
JournalMacromolecules
Volume28
Issue number4
Publication statusPublished - 1995 Feb 1
Externally publishedYes

Fingerprint

Polymers
Maltose
Poloxamer
Monosaccharides
Disaccharides
Glucose
Temperature
Polymer solutions
Copolymers
Salts
Molecular weight

ASJC Scopus subject areas

  • Materials Chemistry

Cite this

Kim, Y. H., Kwon, I. C., Bae, Y. H., & Kim, S. W. (1995). Saccharide effect on the lower critical solution temperature of thermosensitive polymers. Macromolecules, 28(4), 939-944.

Saccharide effect on the lower critical solution temperature of thermosensitive polymers. / Kim, Yong Hee; Kwon, Ick Chan; Bae, You Han; Kim, Sung Wan.

In: Macromolecules, Vol. 28, No. 4, 01.02.1995, p. 939-944.

Research output: Contribution to journalArticle

Kim, YH, Kwon, IC, Bae, YH & Kim, SW 1995, 'Saccharide effect on the lower critical solution temperature of thermosensitive polymers', Macromolecules, vol. 28, no. 4, pp. 939-944.
Kim, Yong Hee ; Kwon, Ick Chan ; Bae, You Han ; Kim, Sung Wan. / Saccharide effect on the lower critical solution temperature of thermosensitive polymers. In: Macromolecules. 1995 ; Vol. 28, No. 4. pp. 939-944.
@article{42cd358cdd444e41a9ad041cfef21d32,
title = "Saccharide effect on the lower critical solution temperature of thermosensitive polymers",
abstract = "Effects of low molecular weight saccharides in the presence and absence of salts on the lower critical solution temperature (LCST) of typical thermosensitive polymers such as Pluronics, poly-(N-isopropylacrylamide), N-isopropylacrylamide copolymers with ionizable groups were examined. Both a monosaccharide, glucose, and a disaccharide, maltose, were used in this study. The LCSTs of the polymers were significantly influenced by the polymer concentration. The addition of saccharides into aqueous polymer solutions decreased the LCSTs of all polymers. As the polymer concentration increased, saccharide effects became more pronounced. A monosaccharide, glucose, was more effective than a disaccharide, maltose, in lowering the LCST, especially in Pluronic solutions.",
author = "Kim, {Yong Hee} and Kwon, {Ick Chan} and Bae, {You Han} and Kim, {Sung Wan}",
year = "1995",
month = "2",
day = "1",
language = "English",
volume = "28",
pages = "939--944",
journal = "Macromolecules",
issn = "0024-9297",
publisher = "American Chemical Society",
number = "4",

}

TY - JOUR

T1 - Saccharide effect on the lower critical solution temperature of thermosensitive polymers

AU - Kim, Yong Hee

AU - Kwon, Ick Chan

AU - Bae, You Han

AU - Kim, Sung Wan

PY - 1995/2/1

Y1 - 1995/2/1

N2 - Effects of low molecular weight saccharides in the presence and absence of salts on the lower critical solution temperature (LCST) of typical thermosensitive polymers such as Pluronics, poly-(N-isopropylacrylamide), N-isopropylacrylamide copolymers with ionizable groups were examined. Both a monosaccharide, glucose, and a disaccharide, maltose, were used in this study. The LCSTs of the polymers were significantly influenced by the polymer concentration. The addition of saccharides into aqueous polymer solutions decreased the LCSTs of all polymers. As the polymer concentration increased, saccharide effects became more pronounced. A monosaccharide, glucose, was more effective than a disaccharide, maltose, in lowering the LCST, especially in Pluronic solutions.

AB - Effects of low molecular weight saccharides in the presence and absence of salts on the lower critical solution temperature (LCST) of typical thermosensitive polymers such as Pluronics, poly-(N-isopropylacrylamide), N-isopropylacrylamide copolymers with ionizable groups were examined. Both a monosaccharide, glucose, and a disaccharide, maltose, were used in this study. The LCSTs of the polymers were significantly influenced by the polymer concentration. The addition of saccharides into aqueous polymer solutions decreased the LCSTs of all polymers. As the polymer concentration increased, saccharide effects became more pronounced. A monosaccharide, glucose, was more effective than a disaccharide, maltose, in lowering the LCST, especially in Pluronic solutions.

UR - http://www.scopus.com/inward/record.url?scp=0029248721&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0029248721&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:0029248721

VL - 28

SP - 939

EP - 944

JO - Macromolecules

JF - Macromolecules

SN - 0024-9297

IS - 4

ER -