see the attachment below ...it may help u 

file:///C:/Users/Amit%20Agarwal/Downloads/chapter04.pdf

http://www.google.com/patents/CA2019481C?cl=en

I dont think you can measure molecular weight of the blend. Molecular weight is a function of chemistry and the blend just mixing of two materials without any chemistry involved. Plus if remember right, and  hopefully other can give you more detail molecular weight is defined as mass of one molecule .

You can start with wiki link and take it from there

https://en.wikipedia.org/wiki/Molecular_mass

Depending on the MW, you may be successful with 2D chromatography: GPC and HPLC. You get molecular weight of the components and the information about polarity.

Hi Priya,

I suppose that you already know what you are mixing and how much of each ingredient you are mixing. But if you do not then one way to go about figuring out what is your mixture, and what are the molecular weight of the components is to follow Prof. Ritter procedure.

Otherwise, if you're looking for a mathematical artefact you can imagine that you have in one kg bag a mixture of potatoes and onions.

The p% by weight of potatoes whose price/kg follow a powerlaw dependence on the weight you want to buy

The o%  by weight of onions whose price/kg follow a different powerlaw dependence on the weight you want to buy

Then you can figure out what is the price/kg of that mixture. That is similar to what you are asking for.

However, it won’t be valid only for that mixture. ie, if you buy a mixture of veggies in a brown paper bag with that price/kg you won’t know what’s inside and won’t be able to tell how much potatoes and onions you have and therefore you won’t be able to tell what will be the flavor nor the viscosity of the soup you’ll be preparing with it.

Does this answer your question?

Kind regards

Hello

With an enormous amount of respect to the answers;

Some blends are reactive, some other are not !

In the latter case, molecular weight of the blend is meaningless. However, in the former, you may use GPC.

It should be added that the reactive blends are such designed to react with each other from end-capped functional groups. As an example,  Amine-terminated poly(dimethyl siloxane)  (NH2-PDMS) with hydroxyl-terminated polyisoprene (OH-PI)….

Under such a situation, the product would be a di-block copolymer PDMS-block-PI

HOWEVER

PVA and gellan gum seem to react with each other at high temperature and form chemically crosslinked interpenetrating polymer networks. In your case, I think it would be a hydrogel, which is indeed a pH responsive hydrogel. and defining Mw for hydrogels does not make sense.

If you raised the temperature, and got insoluble polymer (gel), my assumption is more likely to be right. And so Mw is meaningless.

Regards

Thank you all for the valuable suggestions. 

Hello Hossein,

Like Priya I am interested in your statement.

Would you mind to clarify under which conditions solvent, concentration temperature, and time the gellan and PVA solutions would chemically crosslink?

Hello Guy,

As I said, it seems they react with each other.

My speculation was based on the reaction of poly(acrylic acid) (PAA) and poly(vinyl alcohol) (PVA), which we all know it is an esterification reaction. If I recall correctly, gellan gum has carboxylate functional groups (COO -) . So, in acidic conditions, the carboxylate groups are protonated, giving rice to carboxylic acid groups (COOH). As a result, it becomes just like poly(acrylic acid).

There are some examples in which PAA have been crosslinked with PAA

http://onlinelibrary.wiley.com/doi/10.1002/app.12910/abstract

The authors in the articles used heat treatment for 20 min at 200°C.

Sorry, I couldn’t find time to search more about the issue I stated.

Warm regards