Detalhes bibliográficos
| Autor(a) principal: |
Andrade,Cristina T. |
| Data de Publicação: |
1997 |
| Outros Autores: |
Garcia,Rosangela B.,
Lobão,Marcos W. N. |
| Tipo de documento: |
Artigo
|
| Idioma: |
por |
| Título da fonte: |
Química Nova (Online) |
| Texto Completo: |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40421997000200003
|
Resumo: |
Certain biopolymers are capable of forming physically cross-linked gels in aqueous medium, stabilized by forces such as Coulombic, charge transfer, hydrogen bonding, dipole-dipole, van der Waals, and hydrophobic interactions. The mathematical description of these physical networks are difficult, but should contribute to a better understanding of the gelling process. The Clark and Ross-Murphy model was applied to experimental data for agarose-guar gum mixed systems, in which only agarose is the gelling polysaccharide. A computational routine based on the statistical maximum likehood principle was employed to estimate the f, K and a characteristic parameters. Statistical t-test and F-test were used to analyse the set of parameters. |