Problem Set 2 Prof. Gene Chang (For Ph. D students, due on Dec. 9th in the class or TA's office. For M.A. students, due on Dec. 12th, in the class or TA's office. Late turn-in may result in penalty in the grade) 1. The production set is={yy2):y2sy,-
Lecture 9: Polyelectrolyte Hydrogels Last Day: Physical hydrogels Structure and chemistry Toda polyelectrolyte hydrogels, complexes, and coacervates rolyte multilayer theory of swelling in ionic hydrogels Reading S.K. De et aL., 'Equilibrium swelling and kinetics of pH-responsive hydrogels: Models experiments, and simulations
1. Re-derive the equation for equilibrium swelling of a polyelectrolyte gel where the polymer chains contain a basic ionizable group that becomes positively charged with decreasing pH
The water content of dairy products ranges from around 2.5 to 94%(w/w) (Table 7.1) and is the principal component by weight in most dairy products, including milk, cream, ice-cream, yogurt and most cheeses. The moisture content of foods (or more correctly their water activity, section 7.3), together with temperature and pH, are of great importance to food technology. As described in section 7.8 water plays an extremely important
