Hydrogels from polymer for biomedical applications

• Main Author: Teo, Man Ru
• Other Authors: Li Lin
• Format: Final Year Project
• Language: English
• Published: 2017
• Subjects: DRNTU::Engineering::Mechanical engineering
• Online Access: http://hdl.handle.net/10356/71875
• Institution: Nanyang Technological University

Kappa-carrageenan is an essential polysaccharide with a variety of applications in the food, cosmetics and medical industries. Its relevance would only increase as progress in the biomedical industry increases demand for its ability to form hydrogel. Hydrogel is valued for its ability to retain its gel-like properties within a wide temperature range. While previous studies have examined the effects of cations on the gelation process of kappa-carrageenan, the studies were focused on Group I cations. Previous studies on the effects of Group II cation on the gelation process have produced mixed results. This study would focus on the effect of calcium (Ca2+) or magnesium (Mg2+) cations to minimize, enlarge or remove the double peak of the endothermic curve shown on pure 2wt% kappa-carrageenan. The effect of the Ca2+ or Mg2+ on the thermoreversible gelation properties of kappa-carrageenan were studied using mirco-differential scanning calorimetry (micro-DSC) and rheology. The use of micro-differential scanning calorimetry shed light on the formation and melting thermal reversibility of kappa-carrageenan with the addition of Ca2+ and Mg2+ ions. Rheology studies were also done with an increasing concentration of Ca2+ ions and Mg2+ ions. It was observed that introducing divalent cation into the kappa-carrageenan system had effects of increasing the formation and melting temperature, as well as the of sol-gel or gel-sol transitional temperature within the observable range. However, only a limited amount of analysis could be carried out, due to experimental limits.