AbstractsEngineering

Double-network gels have gained more and more concern of gel scientists due to its interesting physical behaviors when compared with traditional single-network gels. In this research, Poly (styrene-b-(ethylene-co-butylene)-b-styrene) (SEBS) triblock copolymer was mixed together with 12-hydroxystearic acid (12-HSA) and mineral oil (M.O.) to construct a gel, which contains two three dimensional networks generated by the two gelators. At the same time, mineral oil was mixed with poly (styrene-b-(ethylene-co-butylene)-b-styrene) (SEBS) triblock copolymer and 12-hydroxystearic acid (12-HSA) respectively to prepare two single-network gels, which were used in the comparative experiments. Gel samples prepared were used in maximum bubble pressure measurements in order to characterize the basic rheological properties of the gel samples, and compared to oscillatory shear rheological measurements. Results obtained from the two series of measurements are compared in order to find out the changes in rheological properties that the additive of 12-HSA brings to the two-network gel system.The maximum bubble pressure method was studied and demonstrated as an effective method to characterize rheological properties of gels. Dibenzylidene Sorbitol/polyethylene glycol 400 (DBS/PEG 400) gel samples and dimethyldibenzylidene sorbitol/polyethylene glycol 400 (DMDBS/PEG 400) gel samples were prepared and were used in maximum bubble pressure measurements. The gel transition temperatures were measured by both maximum bubble pressure method and tilting tests, and results obtained from experiments above were compared and discussed.