Abstract
The reduced viscosity of linear and branched polyethylenimine (LPEI and BPEI, respectively) was measured at various pH and ionic strength to examine the effects of the micro-structure. The viscosity value of LPEI decreased with increasing pH (pH>2) in the absence or presence of a salt (NaCl). The larger the ionic strength in the aqueous solution of LPEI, the smaller the viscosity value of LPEI. On the other hand, the viscosity of BPEI changed little over the wide range of pH 2–10. LPEI and BPEI gels were prepared by cross-linking with a bis-epoxide. The swelling-contraction behaviors of these gels were examined at various pH, ionic strength, and metal ions (Cu2+ and Ni2+) concentration. The LPEI gel showed a large response with respect of these factors. The response of the BPEI gel, however, was much smaller than that of LPEI gel.
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Kobayashi, S., Shirasaka, H., Suh, KD. et al. Viscosity Behaviors and Gel Properties of Linear and Branched Polyethylenimines: Effects of Micro-Structures. Polym J 22, 442–446 (1990). https://doi.org/10.1295/polymj.22.442
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DOI: https://doi.org/10.1295/polymj.22.442
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