Obstruction Effect of Carrageenan and Gelatin on the Diffusion of Glucose

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Abstract
From an experimental set‐up with boundary conditions of an extended initial distribution the diffusion coefficients for glucose in high K‐content carrageenan gels and gelatin gels were determined as a function of polymer concentration. The data are evaluated according to the well‐known equations on the conduction in heterogeneous systems. It is concluded that both hydrocolloids affect diffusion mainly because of an obstruction effect. In this phenomenon the contribution of the hydration sphere seems to be more important than the polymer itself. Hydrations are calculated to be about 5.0 and 1.90 grams of water per gram of dry polymer respectively for carrageenan and gelatin.

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