CMC-GUAR GAM POLİMER AĞI İÇİN BURGER MODELİNE AİT PARAMETRELERİN MODELLENMESİ

Year 2017, Volume: 42 Issue: 4, 413 - 421, 25.04.2017

G. Bengusu Tezel Sibel Uzuner Nese Keklikcioglu Cakmak

Abstract

Karboksimetil
selüloz (CMC)-guar gam (GG) karışımlarının sünme-geri
dönüş ölçümlerine dayanan Burger model parametreleri farklı gam
konsantrasyonları (%1.5, 2.0, 2.5) ve hacimsel gam karışım oranları (25:75, 50:50, 75:25),
farklı sıcaklıklarda (15, 25, 35
°C) yanıt yüzey yaklaşımı kullanılarak analiz
edilmiştir. Dört bileşenli burger model ve deneysel sünme-geri dönüş
özelliklerinden yaralanarak (J₀, J₁, t₁, η₀,
Jr₀, Jr₁ and t_r1) gam karışımlarının viskoelastikiyeti karakterize edilmiştir ve gam
karışımlarının sünme-geri dönüş özelliklerinin belirlenmesinde bu model (R²= 0.82-0.99)
tatmin edici bulunmuştur. Özellikle düşük sıcaklıklarda, yüksek GG içeren konsantre
gam karışımları CMC ile karşılaştırıldığı zaman karışımın elastisitesini ve mukavemetini
arttırmıştır. Öte yandan, yüksek sıcaklıkta karışımın viskoz özelliği
baskındır. Burger model regresyon parametrelerinin hacimsel CMC-GG karışım
oranı ve konsantrasyonuna kıyasla daha çok sıcaklığa bağlı olduğu bulunmuştur.

Keywords

Burger modeli, sünme-geri dönüş yanıtları, CMC-GG karışım, viskoelastikiyet, reoloji, yanıt yüzey yöntemi

MODELING OF BURGER PARAMETERS FOR CMC-GUAR GUM BASED POLYMER NETWORK

Abstract

Different gum
concentrations of carboxymethyl
cellulose (CMC)-guar gum (GG) mixtures (1.5, 2.0, 2.5%) and their volumetric
mixing ratio (25:75, 50:50, 75:25) were analyzed for Burger model parameters by
using response surface design approach based on creep-recovery
measurements at 15, 25, 35 °C. Four component Burger model was used to characterize viscoelasticity
of gum mixtures with experimental creep-recovery
responses (J₀, J₁, t₁, η₀,
Jr₀, Jr₁ and t_r1)
and it was found
to be satisfactory (R²= 0.82-0.99) for the determination of the creep-recovery properties of gum mixtures. The high ratio of GG in concentrated CMC-GG mixture provided
an increase in the elasticity in the strong or stiffer structure of gum mixtures at
especially low temperatures when it was compared to CMC. However, at high
temperature viscous property of the CMC-GG mixture was dominant. It was found
that regressed parameters from Burger model were highly dependent to temperature
with respect to both volumetric mixing ratio and concentration.

Keywords

Burger model, creep-recovery responses, CMC-GG mixture, viscoelasticity, rheology, response surface methodolog

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