| 초록 |
Water states, morphology, stability and electro-mechano-chemical bending of the gelatin/chitosan blend system were studied to clarify the potential of the blend system as an actuator, and to overcome the dissolution of chitosan, the rigidity and degradation (60% weight loss) of the gelatin in aqueous medium. Vacuum-dried blend sample at 40/60 (v/v, gelatin/chitosan) ratio showed ~4 times increase in swelling in distilled water at pH=7 and room temperature as compared to gelatin due to the free -OH,-NH2, and –NHOCOCH3 groups of the chitosan. SEM micrographs for the surfaces of blends showed homogeneous and smooth surfaces due to good miscibility between gelatin and chitosan. However, fractured surfaces showed condensed to foliaceous morphologies for gelatin and blends, respectively. Blend compositions of 80/20, 60/40 and 40/60 showed good stability with ~15, 8, and 26% weight loss, respectively, and responses to the applied electrical field (6&9V) in a 0.02 M NaCl aqueous solution. |
