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The swelling degrees of the gels were about 5 wet-g/dry-g.
Deviations are observed at large swelling degrees, provably due to protein-dye leakage, and at high protein concentrations.
Crosslinked HA hydrogels with swelling degrees as low as 2.7 were achieved as a means to extend the release of protein.
A pH decrease from 7.4 to 5.6 caused accelerated BSA release from the hydrogels due to the difference in their swelling degrees.
Shape memory poly(ionic liquid) (PIL) gels with controllable macroscopic swelling degrees were prepared via host guest interaction in this work.
The results demonstrated that hydrogels were produced with broadly designed swelling degrees typically ranging from 500% to 2000%, which were significantly dependent on the relative concentration of polymers and irradiation time for crosslinking.
Similar(42)
ν2,cr0 shifts toward smaller concentrations as X is decreased or, as the gel swells beyond its swelling degree after preparation.
The swelling degree of the gels decreased with the increase of side chain length, and the gel hardly swelled when n = 12.
The microspheres equilibrium swelling degree was evaluated and showed good swelling behaviour in simulating colonic fluids.
It was possible to modulate the swelling degree of the gels.
They were characterized in terms of thermal and dynamical mechanical properties, swelling degree and morphology.
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