Solvent control of crack dynamics in a reversible hydrogel.

The resistance to fracture of reversible biopolymer hydrogels is an important control factor of the textural characteristics of food gels (such as gummy candies and aspic preparations). It is also critical for their use in tissue engineering, for which mechanical protection of encapsulated components is needed. Its dependence on loading rate and, recently, on the density and strength of crosslinks has been investigated. But, so far, no attention has been paid to solvent or to environment effects. Here we report a systematic study of crack dynamics in gels of gelatin in water/glycerol mixtures. We show in this model system that increasing solvent viscosity slows down cracks; moreover soaking with solvent markedly increases gel fragility; finally tuning the viscosity by adding a miscible liquid affects crack propagation through diffusive invasion of the crack tip vicinity. The results highlight the fact that fracture occurs by viscoplastic chain pull-out. This mechanism, as well as the related phenomenology, should be common to all reversibly crosslinked (physical) gels.