In polymer science Flory–Rehner equation is an equation that describes the mixing of polymer and liquid molecules as predicted by the equilibrium swelling theory of Flory and Rehner. It describes the equilibrium swelling of a lightly crosslinked polymer in terms of crosslink density and the quality of the solvent. The … See more The Flory–Rehner theory gives the change of free energy upon swelling of the polymer gel similar to the Flory–Huggins solution theory: The theory … See more • Flory, Paul; Rehner, John (1943). "Statistical mechanics of cross-linked polymer networks II. Swelling". J. Chem. Phys. 11 (11): 521–526. Bibcode:1943JChPh..11..521F. doi:10.1063/1.1723792. • Sperling, Leslie H. (2006). Introduction … See more http://polymerdatabase.com/polymer%20physics/Flory%20Rehner.html
Recent Progress in Biopolymer-Based Hydrogel Materials for
WebWe therefore extend the classic Flory-Rehner theory of hydrogel swelling by coupling it to Hertzian contact mechanics that explicitly treats the … WebIn this paper, we explain the increased swelling of crosslinked polysaccharide microgels by the increase of sugar concentration using a modified Flory–Rehner theory. This theory … the place genesis beijing trade
Tracy (Xiaoyi) Li - Graduate Research Assistant - LinkedIn
WebDec 14, 2024 · Abstract. In the early 1940s, Paul Flory and John Rehner published a series of papers on the properties of swellable polymeric networks. Originally intended for … WebMar 7, 2024 · Abstract. The Flory-Rehner theoretical description of the free energy in a hydrogel swelling model can be broken into two swelling components: the mixing energy and the ionic energy. Conventionally for ionized gels, the ionic energy is characterized as the main contributor to swelling and, therefore, the mixing energy is assumed negligible. WebThe swelling of thermoresponsive microgels is widely modelled through Flory–Rehner theory, which combines Flory–Huggins solution thermodynamics with the affine network model of elasticity. While it has … the place glen cove