Thermoelasticity of swollen elastin networks at constant composition

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Abstract
Thermoelastic (force–temperature) measurements were carried out on elastin networks, swollen with a nonvolatile diluent, in elongation over the temperature range 8–35°C. The experiments were conducted at constant composition (thermodynamically closed system) rather than at swelling equilibrium (open system), thus avoiding the need for approximate corrections to account for the changes in swelling with temperature and with elongation. The results indicate that the elastic force is primarily of entropic origin and thus support the random‐network model rather than the liquid‐drop model for elastin in the rubberlike state. A significant energetic contribution to the force was observed, however, as is usually the case for a variety of elastomeric polymers.