By Dauxois J.-Y., Druihlet P., Pommeret D.

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Additional info for A Bayesian Choice Between Poisson, Binomial and Negative Binomial Models

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A homogeneous crosslink structure formed by random crosslinking means that the probability of having a crosslink point for any chemical repeat unit is equal. The number of crosslink points exhibits bimodal distribution (fluctuation). Therefore, the crosslink density and degree of polymerization of the primary polymers are not constant for all molecules. They are a function of the size of the crosslinked polymers. 3 here, the crosslink density at gelation equals twice (Pgel- 2p) that of the (average) crosslink density of the total system.

_ ~ ........................... ~ :; i i i ~i ~ - L ______________-_------_-----_--- generation ------_--_---_' ...... ~ ~ - - - 1 L_________________--] ....... [ ................. ,_~_....... - Second generation J ~ ~ . / ~ ~ "" ~ ~~, / 9 - ....... : ............. *........... Fig. 3 Probability = ewp , N umber of primary polymers _ ii | lii | i ~ . " __ (FwpiO) (~wp__] ) p~-wp ,~ Number of primary polymers Calculation of the weight average degree of polymerization in a r a n d o m l y crosslinked system.

3 Formation of helices. formation of aggregates made of a single-chain helix via counter ions. Either way, it is thought to form crosslinked domains by the association of helical structures. Carrageenan also has a sulfonic acid group and is divided into three groups according to its content, t-, to- or 2-carrageenan. The properties also differ. Generally, x-carrageenan is thought to be the easiest to gel. The gelation of agar and agarose is also thought to be caused by the formation of double helices by a parallel arrangement of the helix.