| 摘要 |
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. Adsorptionconducting groups can exist in the gel from the begining 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. |
