Abstract
The friction between water and the polymer network of a gel is found to decrease reversibly by three orders of magnitude and appears to diminish as the gel approaches a certain temperature at constant volume and network structure.
Original language | English |
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Pages (from-to) | 1121-1123 |
Number of pages | 3 |
Journal | Science |
Volume | 253 |
Issue number | 5024 |
DOIs | |
Publication status | Published - Sept 6 1991 |
All Science Journal Classification (ASJC) codes
- General