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Öğe Epidemic models for phase transitions: application to a physical gel(Taylor & Francis Ltd, 2017) Bilge, A. H.; Pekcan, O.; Kara, S.; Ogrenci, A. S.Carrageenan gels are characterized by reversible sol-gel and gel-sol transitions under cooling and heating processes and these transitions are approximated by generalized logistic growth curves. We express the transitions of carrageenan-water system, as a representative of reversible physical gels, in terms of a modified Susceptible-Infected-Susceptible epidemic model, as opposed to the Susceptible-Infected-Removed model used to represent the (irreversible) chemical gel formation in the previous work. We locate the gel point T-c of sol-gel and gel-sol transitions and we find that, for the sol-gel transition (cooling), T-c > T-sg (transition temperature), i.e. T-c is earlier in time for all carrageenan contents and moves forward in time and gets closer to T-sg as the carrageenan content increases. For the gel-sol transition (heating), T-c is relatively closer to T-gs; it is greater than T-gs, i.e. later in time for low carrageenan contents and moves backward as carrageenan content increases.
