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Gelation

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Book cover Developments in Crystalline Polymers

Abstract

The phenomenon of polymer gelation is discussed in terms of the interactions and mechanisms which could result in the formation of a gel network. The possible mechanisms leading to network formation are first discussed. These include chemical cross-linking, specific polymer-polymer interactions between identical and between chemically different polymers, phase separation of flexible and rigid polymers, crystallization of homopolymers and copolymers, and topological cross- linking. Examples of particular polymer gelling systems for each of the proposed mechanisms are then described. The aim is to illustrate the proposed mechanisms rather than give an exhaustive list of examples. In some cases, several mechanisms have, over time, been proposed for one polymer-solvent system. This has the advantage of illustrating how the ideas of gelation have developed and how, in fact, features of many of the mechanisms proposed may be involved. Although the emphasis is on crystalline polymers, the exclusion of what are usually classified as non-crystalline polymers would lead to a distorted view of polymer gelation. The breadth of the variety of polymers which exhibit gelation is emphasized. Synthetic-polymer and biopolymer gels are included as well as gels formed in biological systems. The similarities in gelation behaviour across this range are highlighted in the hope of revealing new insights.

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Authors and Affiliations

  1. AFRC Institute of Food Research, Norwich, UK

    M. J. Miles

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  1. J.J. Thomson Physical Laboratory, University of Reading, UK

    D. C. Bassett

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Miles, M.J. (1988). Gelation. In: Bassett, D.C. (eds) Developments in Crystalline Polymers. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-1341-7_5

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