Gelation Studies: Comparison of the Critical Exponents Obtained by Dynamic Light Scattering and Rheology, 2

摘要: The sol-gel transition of two thermoreversible gelling mixtures made xanthan gum and locust-bean has been studied by using in situ, time-resolved dynamic light scattering (DLS) situ rheology. A critical dynamical behavior was observed near the transition, which characterized presence power-law spectra over three four decades rite time-intensity correlation function g 2 (t) - 1 ∼ t -μ oscillatory shear experiment G'(ω) G(ω) ω n . comparison exponents obtained (μ ≃ 0.36, μ 0.32 0.62, 0.67) as a dependence mixing ratios according to theory Doi Onuki, New expedients were also performed compare on such system.