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Combining Microfluidics and Microrheology to Determine Rheological Properties of Soft Matter during Repeated Phase Transitions
Published on: April 19, 2018
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Rheological characterization of liquid-to-solid transitions in bulk polyelectrolyte complexes.
Yalin Liu1, Brian Momani, H Henning Winter
1Department of Chemical Engineering, University of Massachusetts Amherst, Amherst, MA 01003, USA. perrys@engin.umass.edu.
Soft Matter
|September 28, 2017
Summary
Polyelectrolyte complexation transitions from liquid to solid as salt concentration decreases. This study reveals a physical gel forms due to a percolating network of trapped electrostatic crosslinks in PSS/PDADMAC complexes.
Area of Science:
- Polymer Science
- Materials Science
- Physical Chemistry
Background:
- Polyelectrolyte complexation can yield liquid or solid states.
- The transition mechanism between these states is not fully understood.
- Understanding this transition is crucial for controlling material properties.
Purpose of the Study:
- To elucidate the liquid-to-solid phase transition mechanism in polyelectrolyte complexes.
- To analyze the role of salt concentration in this transition.
- To characterize the structural changes leading to gelation.
Main Methods:
- Rheological analysis of poly(4-styrenesulfonic acid, sodium salt) (PSS) and poly(diallyldimethyl ammonium chloride) (PDADMAC) complexes.
- Application of time-salt superposition to study viscoelastic response.
- Systematic variation of potassium bromide (KBr) concentration.
Main Results:
- Rheology revealed distinct viscoelastic behaviors for liquid coacervates and solid complexes.
- Time-salt superposition enabled detailed analysis of the transition.
- Decreasing salt concentration led to increased complex water content reduction and network formation.
Conclusions:
- The liquid-to-solid transition is driven by decreasing salt concentration and water content.
- A physical gel forms at a critical salt concentration due to network percolation.
- Electrostatic interactions act as trapped crosslinks in the gel network.
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