Tari, ÖzlemPekcan, Önder2019-06-272019-06-2720114978-0-7354-0971-20094-243X0094-243Xhttps://hdl.handle.net/20.500.12469/1004Kappa (-kappa) carrageenan gels prepared with various carrageenan concentrations in pure water were completely dried and then swelled in water vapor. Steady state fluorescence measurements were performed using a spectrometer equipped with temperature controller. Pyranine was embedded in kappa-carrageenan gels as a fluorescence probe during gel preparation. The fluorescence intensity I increased exponentially as swelling time is increased for all gel samples. The increase in I was modelled using Li-Tanaka equation from which swelling time constants tau(c) and cooperative diffusion coefficients D-c were determined. It was observed that D-c increased as the swelling temperature was increased. On the other hand at each temperature it was seen that D-c decreased as kappa carrageenan concentration was increased. Activation energies for swelling were obtained and found to be 57.4 58.3 and 62.73kJ mol(-1) for the gels with increasing amount of kappa-carrageenan content.eninfo:eu-repo/semantics/closedAccessSwellingFluorescenceCarrageenanConference Object4704751400WOS:00030104200009010.1063/1.36631652-s2.0-84855425893N/AN/A