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Abstract

PREPARATION AND CHARACTERIZATIONS OF STIMULI SENSITIVITY OF PHYSICALLY CROSSLINKED INTERPENETRATING POLYMERIC NETWORKS OF GUAR GUM AND SODIUM ALGINATE

*Trishna Bal, Nidhika Vedgarbha and Sabyasachi Swain

ABSTRACT

Vacuum dried Interpenetrating Polymeric networks of polymeric blend of Guar Gum (GG)and Sodium Alginate(SA) were prepared by 30 Freeze thaw cycles (FTC) in three different ratios of 60:40, 50:50 & 40:60and were evaluated for stimuli sensitivity parameters by exposing the prepared systems in varying pH, ionic concentration (Sodium chloride) and varying temperature.The study revealed the system with 60 parts of GGand 40 parts of SAexhibited maximum percentage equilibrium degree of swelling(%EDS) in all the three conditions without any visible disruptions and weight loss, suggesting that the system can be used as swellable hydrogel device for controlled release.

Keywords: Stimuli Sensitive, Freeze Thaw Cycles, Interpenetrating Polymeric network, Sodium Alginate, Guar Gum.


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