An agar gel consists of bundles of polysaccharide chains forming more of less parallel strings held together by hydrogen bonds. By shrinking the gel according to the invention, it has become possible to increase the dry content to 10-20% by weight or more, with accompanying increase in strength and the possibility of using higher pressure in the separations.
The gel is prepared by suspending water-containing gel particles in a liquid immiscible in water, impregnating them with macromolecules or microparticles, whereafter the water and the gel is replaced with organic solvent. When the solvent is evaporated, the volume of the gel is reduced and after dissolution of the macromolecules or microparticles, a strong gel skeleton remains. Adsorptionconducing groups can exist in the gel from the beginning or be introduced during the preparation. The properties of the gel can vary greatly with the size of the cavities, the hardness of the gel skeleton, the cross linking and the adsorption-conducing groups, and the gel product thus has a very wide range of use for various separations.
琼脂凝胶由一束束
多糖链组成,这些
多糖链或多或少形成平行的串,通过氢键固定在一起。根据本发明,通过收缩凝胶,可以将干含量提高到 10-20%(按重量计)或更高,强度也随之提高,分离时可以使用更高的压力。
凝胶的制备方法是将含
水的凝胶颗粒悬浮在不溶于
水的液体中,用大分子或微粒浸渍它们,然后用有机溶剂代替
水和凝胶。溶剂蒸发后,凝胶的体积缩小,大分子或微粒溶解后,剩下的是坚固的凝胶骨架。吸附诱导基团可以一开始就存在于凝胶中,也可以在制备过程中引入。凝胶的性质会随着空腔的大小、凝胶骨架的硬度、交联和吸附诱导基团的不同而有很大的变化,因此凝胶产品在各种分离中的用途非常广泛。