Agarose Gels with Bioresorbable Additives: the Kinetics of the Formation, Structure, Some Properties

Abstract

For the purposes of prospective use in the creation of bioreactors by additive technology studied some properties of agarose gel of different concentrations with the addition of bioresorbable components. For investigation of the kinetics of gel formation the spectroscopic method was used. The decomposition of the spectrum of the radiation allows one to get more information about the state of the gel. The dependences of the spectral characteristic of the formation of a complex dispersed system on temperature were obtained. Evaporation of liquid from their surface, a process of gel relaxation, presents interest for practical usage. Liquid evaporation from gel mixture surface was studied. Dependencies of liquid evaporation from time were obtained for mixtures of agarose and starch. A non-linear dependency of evaporation speed was observed for all sets of mixtures. It was shown that presence of starch inhibits the process of liquid evaporation. The heat-conducting properties of agarose gel of different concentrations with the addition of bioresorbable components were investigated. It is shown that the study of the thermal properties of the gel should be carried out when it is heated.