Rheological Properties of Protein Hydrogels

FieldValue
dc.contributor.authorScott, Shane
dc.date.accessioned2012-01-13T14:39:09Z
dc.date.available2012-01-13T14:39:09Z
dc.date.created2012
dc.date.issued2012
dc.identifier.urihttp://hdl.handle.net/10393/20565
dc.identifier.urihttp://dx.doi.org/10.20381/ruor-5352
dc.description.abstractCertain hydrogel forming de novo proteins that utilize different crosslinking methods are studied experimentally on a rheometer. The stress reaxation modulus of CRC, a telechelic, triblock protein, is shown to be that of a stretched exponential function with a value of β ≅ 0.5. The insertion of an integrin binding domain and changes in pH within the range 6.5–8.5 are shown not to significantly affect the resulting rheological behavior. A selective chemical crosslinker is used on CRC hydrogel systems and is shown to change the rheological behavior of the system to that of a combination of a chemically and physically crosslinked system. Chemically crosslinked hydrogels composed of W6, a wheat gluten-based protein, demonstrate a storage modulus weakly dependent on the angular frequency that is much greater than the loss modulus, with a modulus concentration dependence of c^9/4.
dc.language.isoen
dc.publisherUniversité d'Ottawa / University of Ottawa
dc.subjectrheology
dc.subjectrheometry
dc.subjectprotein hydrogel
dc.subjectloss modulus
dc.subjectstorage modulus
dc.subjectstress relaxation modulus
dc.subjectstretched exponential
dc.subjectphysical gel
dc.subjectchemical gel
dc.subjecttelechelic
dc.subjectintegrin binding domain
dc.titleRheological Properties of Protein Hydrogels
dc.typeThesis
dc.faculty.departmentPhysique / Physics
dc.contributor.supervisorHarden, James
dc.embargo.termsimmediate
dc.degree.nameMSc
dc.degree.levelmasters
dc.degree.disciplineSciences / Science
thesis.degree.nameMSc
thesis.degree.levelMasters
thesis.degree.disciplineSciences / Science
uottawa.departmentPhysique / Physics
CollectionThèses, 2011 - // Theses, 2011 -

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