[16p-P15-1~20] 9.2 ナノワイヤ・ナノ粒子

▲ [16p-P15-20] Conduction through Thermosensitive Networks

〇(PC)Shrestha Rekha Goswami、Higuchi Rintaro、Shingaya Yoshitaka、Samitsu Sadaaki、Nakayama Tomonobu

キーワード：networks, Gel, conduction

A gel formed in surfactant mixture possesses entangled networks. An incorporation of polymer into this gel retains these entangled networks. This incorporation of polymer in surfactant mixture enhances rheological properties of networks formed by surfactant mixtures only: like viscosity, elasticity and relaxation time as confirmed by rheological measurements. The rheological property of both gels is dependent on concentration of components, temperature. The polymer-incorporated gel possesses enhanced conducting properties. Measurements show that the conductivity is sensitive to temperature, concentration of components. Interesting temperature dependent potential and current distribution pattern were observed through the network in the matrix of gel. These temperature dependent pattern were assigned to the temperature induced structural transformation in the gel.