Saccharide Effect on the Lower Critical Solution Temperature of Thermosensitive Polymers

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

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64 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), and 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 moee pronounced. A monosaccharide, glucose, was moee 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
DOIs
Publication statusPublished - 1995 Jul 1

ASJC Scopus subject areas

  • Organic Chemistry
  • Polymers and Plastics
  • Inorganic Chemistry
  • Materials Chemistry

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    Kim, Y. H., Kwon, I. C., Bae, Y. H., Kim, S. W., Kim, Y. H., Kwon, I. C., & Bae, Y. H. (1995). Saccharide Effect on the Lower Critical Solution Temperature of Thermosensitive Polymers. Macromolecules, 28(4), 939-944. https://doi.org/10.1021/ma00108a022