How sodium alginate changes the viscosity in water?

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Discussion Overview

The discussion revolves around the effects of sodium alginate on the viscosity of water, particularly in the context of its application in creating edible bottles and other uses. Participants explore the mechanisms by which sodium alginate increases viscosity and the interactions involved between alginate molecules and water.

Discussion Character

  • Exploratory
  • Technical explanation
  • Conceptual clarification

Main Points Raised

  • One participant inquires about the molecular equation of the reaction between sodium alginate and deionized water, noting that sodium alginate increases water viscosity at low concentrations.
  • Another participant clarifies that the process is not a simple chemical reaction but involves the formation of a network of alginate molecules interacting through hydrogen bonds.
  • A follow-up question highlights the role of water molecules in the network formation, indicating that both alginate-alginate and alginate-water interactions contribute to viscosity.
  • A participant explains that viscosity is a measure of how easily molecules can move past each other, suggesting that stronger interactions lead to higher viscosity.
  • A reference to Einstein's doctoral thesis on the viscosity of polymeric solutions is provided, indicating a historical context for the discussion.

Areas of Agreement / Disagreement

Participants generally agree that the increase in viscosity is due to the interactions between alginate molecules and water, but the specifics of these interactions and their implications remain a topic of exploration and clarification.

Contextual Notes

There is a lack of consensus on the detailed mechanisms of viscosity increase and the precise nature of the interactions involved. The discussion also reflects varying levels of familiarity with chemistry concepts among participants.

Who May Find This Useful

This discussion may be useful for individuals interested in the properties of polysaccharides, viscosity in solutions, and applications of sodium alginate in food science and material engineering.

Nahahahah
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Hello everyone.
I have a question about the sodium alginate (NaC6H7O6)n.

Recently, sodium alginate is widely used for fabricating edible bottle.
And I also try to utilize sodium alginate for controlling the viscosity of water.
I found that with small amount of sodium alginate powder in DI water (0.1 ~ 1.0 wt%), I could get more viscous water which is still fluent, not like edible bottle.

However, I'm not sure how the sodium alginate increases the viscosity of water.
What I know is that the sodium alginate is ionized into sodium cation and else.
But I don't think that is the only reason that makes water viscous.

Will you let me know the molecular equation of reaction between sodium alginate and DI water??
Thank you so much!
 
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It is not about a simple reaction - the only reaction is that you have already listed, dissociation into cations and anions. What is important here are properties of the alginate and its interactions with water and other alginate molecules. It is more or less about creating a network of molecules interacting via hydrogen bonds.
 
Borek said:
It is not about a simple reaction - the only reaction is that you have already listed, dissociation into cations and anions. What is important here are properties of the alginate and its interactions with water and other alginate molecules. It is more or less about creating a network of molecules interacting via hydrogen bonds.
Thank you sir for you reply!
I'm sorry but I have another question...
The process that creating a network via hydrogen bonds means not just interaction between alginate and alginate, but also interaction between alginate and water molecule??
I'm sorry.. Because I'm not the chemistry major student, it confuses me...
 
Yes, water molecules definitely take part in the process. A lot depends on the relative concentrations of water and alginate.
 
In general, viscosity is kind of a measure of how easily molecules in the liquid can move past each other. The stronger the interactions, the more the molecules are "glued" to each other and more difficult to move, the higher the viscosity.
 

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