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A kinetic study of the degradation of hyaluronic acid at high concentrations of sodium hydroxide
Uppsala University, Disciplinary Domain of Science and Technology, Technology, Department of Engineering Sciences.
Uppsala University, Disciplinary Domain of Science and Technology, Technology, Department of Engineering Sciences.
Uppsala University, Disciplinary Domain of Science and Technology, Technology, Department of Engineering Sciences.
Uppsala University, Disciplinary Domain of Science and Technology, Technology, Department of Engineering Sciences.
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2016 (English)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Abstract [en]

During production of different Hyaluronic acid (HA) products Galderma use a high concentration of NaOH in the crosslinking process of HA. HA’s degradation kinetics are widely unknown at higher pH’s and is interesting for the future of product development of HA. Static Light Scattering (SLS) was used to determine the weight average molecular weight (MW ) of samples with four different NaOH concentrations, four temperatures, three reaction times and one t0  sample. The results were evaluated in forms of Arrhenius-graphs for different NaOH concentrations, the activation energy (EA ) with respect to pH and the reaction rate for each temperature with respect to NaOH concentration. It was found that the degradation of HA was more strongly affected by temperature than by NaOH concentration and that the EA  did not show any significant signs of change between higher concentrations of NaOH.

Place, publisher, year, edition, pages
2016. , 32 p.
Series
TVE, TVE 16 069
Keyword [en]
Hyaluronic acid, cross linking, sodium hydroxide, pH, Arrhenius, kinetics, degradation, static light scattering
National Category
Engineering and Technology
Identifiers
URN: urn:nbn:se:uu:diva-301379OAI: oai:DiVA.org:uu-301379DiVA: diva2:954372
External cooperation
Galderma Nordic AB
Educational program
Master Programme in Chemical Engineering
Supervisors
Examiners
Available from: 2016-08-23 Created: 2016-08-22 Last updated: 2016-08-23Bibliographically approved

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