Specific ion effects in polysaccharide dispersions

Duccio Tatini; Filippo Sarri; Piefrancesco Maltoni; Moira Ambrosi; Emiliano Carretti; Barry W. Ninham; Pierandrea Lo Nostro

doi:10.1016/j.carbpol.2017.05.078

Specific ion effects in polysaccharide dispersions

Duccio Tatini, Filippo Sarri, Piefrancesco Maltoni, Moira Ambrosi, Emiliano Carretti, Barry W. Ninham, Pierandrea Lo Nostro^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

20 Citations (Scopus)

Abstract

The specific effects induced by some strong electrolytes or neutral co-solutes on aqueous mixtures of guar gum (GG), sodium alginate (SA) and sodium hyaluronate (SH) were studied through rheology and DSC experiments. The results are discussed in terms of changes in the polymer conformation, structure of the network and hydration properties. This study is also aimed at controlling the viscosity of the aqueous mixtures for application in green formulations to be used as fracturing fluids for shale gas extraction plants.

Original language	English
Pages (from-to)	344-352
Number of pages	9
Journal	Carbohydrate Polymers
Volume	173
DOIs	https://doi.org/10.1016/j.carbpol.2017.05.078
Publication status	Published - 1 Oct 2017

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title = "Specific ion effects in polysaccharide dispersions",

abstract = "The specific effects induced by some strong electrolytes or neutral co-solutes on aqueous mixtures of guar gum (GG), sodium alginate (SA) and sodium hyaluronate (SH) were studied through rheology and DSC experiments. The results are discussed in terms of changes in the polymer conformation, structure of the network and hydration properties. This study is also aimed at controlling the viscosity of the aqueous mixtures for application in green formulations to be used as fracturing fluids for shale gas extraction plants.",

keywords = "Guar gum, Polysaccharide(s), Sodium hyaluronate, Specific ion effect, Thermal properties, Viscosity",

author = "Duccio Tatini and Filippo Sarri and Piefrancesco Maltoni and Moira Ambrosi and Emiliano Carretti and Ninham, {Barry W.} and {Lo Nostro}, Pierandrea",

note = "Publisher Copyright: {\textcopyright} 2017 Elsevier Ltd",

year = "2017",

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doi = "10.1016/j.carbpol.2017.05.078",

language = "English",

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journal = "Carbohydrate Polymers",

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T1 - Specific ion effects in polysaccharide dispersions

AU - Tatini, Duccio

AU - Sarri, Filippo

AU - Maltoni, Piefrancesco

AU - Ambrosi, Moira

AU - Carretti, Emiliano

AU - Ninham, Barry W.

AU - Lo Nostro, Pierandrea

PY - 2017/10/1

Y1 - 2017/10/1

N2 - The specific effects induced by some strong electrolytes or neutral co-solutes on aqueous mixtures of guar gum (GG), sodium alginate (SA) and sodium hyaluronate (SH) were studied through rheology and DSC experiments. The results are discussed in terms of changes in the polymer conformation, structure of the network and hydration properties. This study is also aimed at controlling the viscosity of the aqueous mixtures for application in green formulations to be used as fracturing fluids for shale gas extraction plants.

AB - The specific effects induced by some strong electrolytes or neutral co-solutes on aqueous mixtures of guar gum (GG), sodium alginate (SA) and sodium hyaluronate (SH) were studied through rheology and DSC experiments. The results are discussed in terms of changes in the polymer conformation, structure of the network and hydration properties. This study is also aimed at controlling the viscosity of the aqueous mixtures for application in green formulations to be used as fracturing fluids for shale gas extraction plants.

KW - Guar gum

KW - Polysaccharide(s)

KW - Sodium hyaluronate

KW - Specific ion effect

KW - Thermal properties

KW - Viscosity

UR - http://www.scopus.com/inward/record.url?scp=85020385311&partnerID=8YFLogxK

U2 - 10.1016/j.carbpol.2017.05.078

DO - 10.1016/j.carbpol.2017.05.078

M3 - Article

SN - 0144-8617

VL - 173

SP - 344

EP - 352

JO - Carbohydrate Polymers

JF - Carbohydrate Polymers

ER -

Specific ion effects in polysaccharide dispersions

Abstract

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