Deswelling of Gels by High Polymer Solutions

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Abstract
When a cross‐linked polymer initially swelled to its equilibrium volume in pure solvent is transferred to a solution of a high polymer in the same solvent and at the same temperature, the gel deswells. A quantitative treatment of this effect is given in terms of the Flory‐Rehner theory of the thermodynamic properties of gels, and the Flory‐Huggins theory of thermodynamics of high polymer solutions. The extent of deswelling depends on the molecular weight and concentration of the solute, on the solvent‐polymer interactions, and on the degree of cross‐linking in the gel. It thus offers in principle a new method for determination of the number average molecular weight of the solute. Various calculations are presented to show the extent of deswelling under given conditions. Finally, some experimental data is offered to demonstrate determinations of molecular weights, using styrene‐divinyl‐benzene copolymer gels and polystyrene solutions.

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