Mathematical Characterization of Thermo-reversible Phase Transitions of Agarose Gels

dc.contributor.authorBilge, Ayşe Hümeyra
dc.contributor.authorPekcan, Önder
dc.contributor.authorKara, Selim
dc.contributor.authorBilge, Ayşe Hümeyra
dc.date.accessioned2019-06-27T08:01:12Z
dc.date.available2019-06-27T08:01:12Z
dc.date.issued2018
dc.departmentFakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Biyoinformatik ve Genetik Bölümüen_US
dc.departmentFakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Elektrik-Elektronik Mühendisliği Bölümüen_US
dc.departmentFakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Endüstri Mühendisliği Bölümüen_US
dc.description.abstractThe thermal phase transition temperatures of high (HMP) and low melting point (LMP) agarose gels were investigated by using UV-vis spectroscopy techniques. Transmitted light intensities from the gel samples with different agarose concentrations were monitored during the heating (gel-sol) and cooling (sol-gel) processes. It was observed that the transition temperatures T-m defined as the location of the maximum of the first derivative of the sigmoidal transition paths obtained from the UV-vis technique slightly increased by increasing the agarose concentration in both the HMP and LMP samples. Here we express the phase transitions of the agar-water system as a representative of reversible physical gels in terms of a modified Susceptible-Infected-Susceptible epidemic model whose solutions are the well-known 5-point sigmoidal curves. The gel point is hard to determine experimentally and various computational techniques are used for its characterization. Based on previous work we locate the gel point T-0 of sol-gel and gel-sol transitions in terms of the horizontal shift in the sigmoidal transition curve. For the gel-sol transition (heating) T-0 is greater than T-m i.e. later in time and the difference between T-0 and T-m is reduced as the agarose content increases. For the sol-gel transition (cooling) T-0 is again greater than T-m but it is earlier in time for all agarose contents and moves forward in time and gets closer to T-m as the agarose content increases.en_US]
dc.identifier.citation8
dc.identifier.doi10.1080/00222348.2018.1463052en_US
dc.identifier.endpage376
dc.identifier.issn0022-2348en_US
dc.identifier.issn1525-609Xen_US
dc.identifier.issn0022-2348
dc.identifier.issn1525-609X
dc.identifier.issue5
dc.identifier.scopus2-s2.0-85046020088en_US
dc.identifier.scopusqualityQ3
dc.identifier.startpage364en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12469/294
dc.identifier.volume57en_US
dc.identifier.wosWOS:000435693300004en_US
dc.identifier.wosqualityN/A
dc.institutionauthorÖğrenci, Arif Selçuken_US
dc.institutionauthorPekcan, Önderen_US
dc.institutionauthorBilge, Ayşe Hümeyraen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAgaroseen_US
dc.subjectGel pointen_US
dc.subjectGeneralized logistic curveen_US
dc.subjectSol-gel and gel-sol transitionen_US
dc.titleMathematical Characterization of Thermo-reversible Phase Transitions of Agarose Gelsen_US
dc.typeArticleen_US
dspace.entity.typePublication
relation.isAuthorOfPublication1b50a6b2-7290-44da-b8d5-f048fea8b315
relation.isAuthorOfPublication.latestForDiscovery1b50a6b2-7290-44da-b8d5-f048fea8b315

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