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Updated: Aug 19, 2026

Microwave-assisted Functionalization of Poly(ethylene glycol) and On-resin Peptides for Use in Chain Polymerizations and Hydrogel Formation
Published on: October 29, 2013
The transition of polymers into a network of polymers alters per se the water activity
Giorgio Trombetta1, Cristina Di Bona, Enrico Grazi
1Dipartimento di Biochimica e Biologia Molecolare, Università di Ferrara, via Borsari 46, 44100 Ferrara, Italy.
Abstract:
We have found that polyacrylamide gels cross-linked with bisacrylamide induce a larger macromolecular osmotic pressure than the non cross-linked gels. This means also that in the cross-linked gels hydration water is held more tightly to the polymer, i.e., more work is needed to remove water, than in the non cross-linked gel. Since the chemical nature of the two gels is extremely similar, we propose that the formation of the network alters per se the water activity.
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