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• W1844638049 abstract "Publisher Summary Cellulosic polysaccharides with hydrophilic groups, such as hydroxyl and carboxyl groups, make a strong bond with water. Thermal properties of both polysaccharides and water are markedly influenced through this interaction. The first-order phase transition of water fractions, closely associated with the polysaccharide matrix, is practically not possible to monitor. Such fractions are called non-freezing water. Water fractions that are less closely associated with the polysaccharide matrix exhibit smaller enthalpy than that of bulk water.. These water fractions are referred to as freezing bound water. The sum of freezing bound and non-freezing water fractions is the bound water content. Water, whose melting/crystallization temperature and enthalpy are not significantly different from the normal (bulk) water, is referred as freezing water. Bound water in water-insoluble hydrophilic polysaccharides, such as cellulose, breaks hydrogen bonds between the hydroxyl groups of polysaccharide molecules. The bound water content depends on the chemical and higher-order structure of each polysaccharide. Moreover, it has been seen that numerous kinds of cellulosic polyelectrolytes with mono and divalent cations, such as carboxymethylcellulose and cellulose sulfates, form thermotropic /lyotropic liquid crystals in the water content ranging from 0. 5 to ca. 3.0 [(grams of water)/(gram of polymer)]. According to NMR studies, water in the above liquid crystalline system is in a state that ranges from non-rigid solid to viscous liquid. It also explores that the motion of counter ions in the system is profoundly influenced by the molecular motion of water." @default.
• W1844638049 created "2016-06-24" @default.
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• W1844638049 date "2000-01-01" @default.
• W1844638049 modified "2023-10-14" @default.
• W1844638049 title "Interaction between cellulosic polysaccharides and water" @default.
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• W1844638049 doi "https://doi.org/10.1016/b978-044450178-3/50032-9" @default.
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