Fluorescence anisotropy via ACE label studies revealed that addition of salt decreases the segmental mobility of the PNIPAM chain, and thereby decreases the LCST of the polymer.
荧光各向异性研究表明盐的加入降低了PNIPAM链的柔性，从而使其相变温度降低。
Fluorescence anisotropy via ACE label studies revealed that addition of salt decreases the segmental mobility of the PNIPAM chain, and thereby decreases the LCST of the polymer.
荧光各向异性研究表明盐的加入降低了PNIPAM链的柔性，从而使其相变温度降低。
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