Thermosensitive properties of N,N-dimethylacrylamide gel with oligo(N-isopropylacrylamide) chains gr

• 作 者: AtsushiTakahashi[1]YasuoNakaya[2]ShujiSakohara[2]
• 机 构: Yokohama Corporate Research Lab., Mitsubishi Rayon Co.Ltd., Yokohama 230-0053, Japan
• 出 处: The 6th Joint China-Japan Chemical Engineering Symposium(第六届
• 发表日期: 2011年期

　　As a novel gel whose network structure changes by heating without a large volume change, an amphiphilic N,N-dimethylacrylamide (DMAA) gel grafted with thermosensitive oligo-(N-isopropylacrylamide) (oligo(NIPAM)) chains on the gel network was prepared.The effects of the molecular weights and the copolymerization ratios of the oligo(NIPAM) on the temperature dependence of the swelling properties of the gel were investigated.Furthermore, to confirm the structural change, the temperature dependence of the diffusivity ofrhodamine B used as a model material was investigated.The gels grafted with the oligo(NIPAM) of Mn 7000 and 13000 shrank above 32℃, in other words, the thermosensitivity was clearly observed.On the other hand, the swelling behavior of the gel grafted with the oligo(NlPAM) of Mn 2300 was similar to that of the DMAA gel, that is, on heating there was negligible shrinkage of the gel.The diffusivity of rhodamine B through the gel membrane grafted with the oligo(NIPAM) of Mn 2300 increased stepwise between 40 and 45℃.These results suggest that by selecting the molecular weights and copolymerization ratios of oligo(NIPAM), structural changes in the gel network occur without an overall volume change.