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Synthesis and properties of three component carbohydrate/polyaniline blends
* 1 , 2 , 1 , 2 , 2 , 1
1  Department of Carbohydrates, University of Agricultural, ul. Balicka 122 30-149 Krakow, Poland
2  Department of Engineering and Machinery for Food Industry, University of Agricultural, ul. Balicka 122 30-149 Krakow, Poland

Abstract: The obtaining of novel class of natural/synthetic polymer blends is described. The material based on common natural carbohydrates i.e. starch and carrageenan as well as synthetic, conducting polymer, polyaniline in dimethylsulfoxide is shown as a system with interesting rheological properties. The presented research is focused on topology of the thin layer obtained by slow evaporation of polymers solution and some rheological properties by means of mechanical spectra.
Keywords: starch, carrageenan, polyaniline, mechanical spectra, AFM

 
 
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