聚乙烯醇和丙烯酸-β-羟乙酯水凝胶的摩擦学特性

合成水凝胶是由水溶性单体聚合得到的轻度交联的高分子柔顺链网络 .高分子交联网络与水之间的相互作用决定着水凝胶的物理化学性质[1,2 ] .水凝胶常应用于生物医学材料和生物传感器等方面 .如接触眼镜的材料就常用甲基丙烯酸 -β-羟乙酯和聚乙烯醇 (PVA)为主要成分的水凝胶 ,所以对其摩擦性质的研究会丰富对生物医用材料的认识 .关于水凝胶的摩擦性质的研究 ,除 Osada等[3] 研究了聚乙烯醇及一些天然水凝胶在几牛顿到几十牛顿的负载下的摩擦行为外 ,尚少报道 .PVA水凝胶的结晶度对其性能影响甚大 ,但他们没有涉及结晶度与 PVA水凝胶的摩…     

Experimental strategy of the spectrophotometric approach using freeze-drying for PO43− determination in frozen and chilled chickens in the Saudi Arabia market

Herein, an efficient analytical method based on an extraction protocol was developed and validated for the spectrophotometric detection of phosphate (PO₄^3?) in chilled and frozen chicken samples. The preparation was a very simple sample that included freeze-drying, extraction with acidified amino acids and filtration of the final extract prior to spectrophotometric analysis. FT-IR spectrum of CS1 was confirmed that the selected solvent has successfully extracted PO₄^3? from the chilled chicken sample. Analytical performances were assessed in chilled of one of the merchant species and showed good recoveries with relative standard deviations (RSD) below 2%. The analytical validation parameters of the method in terms of limit of quantification (LOQ) and detection (LOD) were calculated and found to be 0.10 and 0.032 mg/L, respectively. This protocol has been effectively applied to PO₄^3? determination in chicken samples collected from Saudi supermarkets (Northern KSA), and PO₄^3? in all frozen samples was detected at high mg/kg levels ranging from 2.11 × 10⁴ to 2.90 × 10⁴ mg/kg, while in limit levels of PO₄^3? concentration were detected in the chilled samples except chilled sample 1 (CS1), which was 2.22 × 10⁴ mg/kg. The extraction and determination protocol suggested that this developed method could be validated for routine monitoring of PO₄^3? in food quality control laboratories and safety monitoring.     

A single parameter determines mesophase transitions in Swollen Liquid Crystals

We report how the control of a single parameter, the co-surfactant, determines the phase transitions of oil-in-water swollen liquid crystals (SLCs) prepared with cetyltrimethylammonium bromide (CTAB), from cubic to hexagonal, lamellar, and finally sponge-like structures. SLCs are complex mixtures (surfactant + co-surfactant + water + salt + oil) usually prepared to form hexagonal mesophases, with cell parameters tunable between 3 and 30 nm. These hexagonal mesophases were successfully used as nanoreactors to prepare a broad range of nanostructured materials. Because the potential of these mesophases as adaptive nanoreactors has not been extended to other liquid crystal geometries than the hexagonal, we studied in a first step the structure evolution of SLCs made with CTAB, cyclohexane, pentanol-1, water and different stabilising salts. We used small-angle X-ray scattering (SAXS), polarised light microscopy and Freeze-Fracture TEM to provide a partial phase diagram and list the different mesophases obtained as a function of composition. We report that the adjustment of a single parameter, the co-surfactant (pentanol-1), determines the phase transition between cubic, hexagonal, lamellar, and sponge-like structures, all other parameters such as the nature and concentration of salt, or amount of oil being constant.     

ICE Concentration Linked with Extractive Stirrer (ICECLES)

Trace and ultra-trace analysis can be difficult to achieve, especially for polar, more volatile, and/or thermally unstable analytes. A novel technique, coined ICE Concentration Linked with Extractive Stirrer (ICECLES), may help address this problem. The implementation of ICECLES described here combines stir bar sorptive extraction (SBSE) with freeze concentration (FC), where an aqueous solution is frozen during SBSE in order to concentrate analytes into a polydimethylsiloxane (PDMS) coated stir bar. Five test probe molecules with a range of log K_ows (2-butanol, benzyl alcohol, benzaldehyde, dimethyl trisulfide and bromobenzene) were prepared from aqueous solutions using ICECLES. Thermal desorption gas–chromatography mass–spectrometry was then used to quantify these analytes. Parameters affecting the performance of ICECLES (e.g., freeze rate) were evaluated, with extraction at lower speeds resulting in higher extraction efficiencies, whereas the freeze rate and initial analyte concentration only had a minor effect. ICECLES produced much higher extraction efficiencies than SBSE alone, with signal enhancements of up to 474× SBSE. ICECLES also provided excellent reproducibility and lower LODs than SBSE for all compounds tested. ICECLES performed well when used to analyze multiple triazine pesticides and breakdown products in environmental surface waters. Overall, the ICECLES technique was excellent at preparing aqueous samples for trace analysis and shows promise as a novel analytical sample preparation technology.     

Synthesis of silica nanoparticles by modified sol–gel process: the effect of mixing modes of the reactants and drying techniques

A modified preparation of silica nanoparticles via sol–gel process was described. The ability to control the particle size and distribution was found highly dependent on mixing modes of the reactants and drying techniques. The mixture of tetraethoxysilane and ethanol followed by addition of water (Mode-A) produced monodispersed powder with an average particle size of 10.6 ± 1.40 nm with a narrow size distribution. The freeze drying technique (FD) further improved the quality of powder. In addition, the freeze dried samples have shown unique TGA decomposition steps which might be related to the well-defined structure of silica nanoparticles as compared to the heat dried samples. DSC analysis showed that FD preserved the silica surface with low shrinkage and generated remarkably well-order, narrow and bigger pore size and pore volume and also large endothermic enthalpies (ΔH _FD = −688 J g⁻¹ vs. ΔH _HD = −617 J g⁻¹) that lead to easy escape of physically adsorbed water from the pore at lower temperature.     

Axial macrosegregation in Ga‐doped germanium grown by the vertical gradient freeze technique with a rotating magnetic field

The impact of a rotating magnetic field (RMF) on the axial segregation in Vertical Gradient Freeze (VGF) grown, Ga doped germanium is investigated. Growth experiments were performed using the VGF‐RMF as well as the conventional VGF technique. Carrier concentration profiles characterising the Ga segregation were measured by the Spreading Resistance method and calibrated using Hall values of carrier concentration and mobility. The Ga concentration rises more gradually under RMF action, i.e., the dopant segregation is significantly reduced by the rotating field. This effect is attributed to a better mixing of the melt. Numerical results on the flow velocity confirm this explanation. The RMF induced flow is much more intense than the natural buoyant convection due to the radial temperature gradient and leads to a pronounced decrease of the effective partition coefficient k_eff. In the early stages of growth a k_eff value close to k₀ was obtained, i.e., the gallium was almost homogeneously distributed within the melt. (© 2004 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim)     

Melt Flow and Species Transport in μg‐Gradient‐Freeze Growth of Germanium

The result of a μg‐experiment on the Gradient‐Freeze growth of Ge:Zn with doping from the vapour phase shows a homogeneous distribution of the zinc in the melt, indicating the dominating role of a gravity‐independent transport mechanism. This effect is investigated numerically on the basis of a global model of the growth setup. The numerical simulation includes the melt flow and the transport of the dopant taking into account buoyant and thermocapillary forces. The results confirm the minor influence of gravity on the species transport. The complete mixing of the melt can be explained by thermocapillary (Marangoni) convection only.     

Effect of freeze-dried immobilized cells on delignified cellulosic material in low-temperature and ambient-temperature wine making

In this article, were port on wine making by freeze-dried immobilized cells on delignified cellulosic material for ambient and low temperatures. Biocatalyst supported by freeze-dried delignified cellulosic (FDC) material recovered after the first repeated-batch fermentations the fermentation efficiency and startup, which become about equal to those of biocatalyst supported by wet delignified cellulosic material. The FDC biocatalyst was suitable for wine making at low temperatures (5–15°C), and produced wine of 12% alcoholic degree, with the main volatiles contained in the wine and reduced by a decrease in temperature. The fermentation efficiency was not affected by total acidity of must, while an increase in initial Be density improved percentages of higher alcohols and ethylacetate. The quality of the wine was validated by a preliminary taste test to be in the range of acceptable to excellent.     

Impact of thermo-sonication on quality indices of starch-based sauces

In this study, ultrasonication, a physical, relatively cheap, and environmentally benign technology, was investigated to characterize its effect on functional properties of rice starch and rice starch-based sauces. Temperature-assisted ultrasound treatment improved the granular swelling power, fat and water absorption capacities, and thermal properties of rice starch, signifying its suitability in the formulation of starch-based sauces. Rheological characterization of the formulated sauces revealed a shear-thinning flow behavior, well described by the Ostwald de Waele model, while viscoelastic properties showed the existence of a weak gel. Results indicated that ultrasonication significantly enhanced the pseudoplastic behavior of starch-based sauces. Additionally, textural analysis showed that textural attributes (stickiness, stringiness, and work of adhesion) were also improved with ultrasonication. Moreover, enhanced freeze/thaw stability was also achieved with ultrasound-treated starch-based sauces. Overall, the results from this study show that ultrasound-treated starches can be used in the formulation of sauces and potentially other food products, which meets the requirements for clean label and minimally processed foods.     

Distribution of Impurities During Low-Temperature Directed Crystallization of Water Solutions

Trends in the distribution of impurities at low-temperature directed crystallization of water solutions of various concentrations are described and the mechanism of their incorporation in the solid phase is explained. The data on the distribution coefficients of the impurities between the solid and liquid phases are presented. It is shown that the behavior of the impurities in the process of directed crystallization is the same and does not depend on the nature of the macrocomponent. The unique case of CsI is explained due to the negative values of hydration of iodide and cesium ions. It is recommended to use the observed trends for the purification of water or analytical pre-concentration of impurities.The coefficients of enrichment of the impurities after low-temperature directed crystallization of aqueous solutions with different composition and total concentration of the dissolved salts are estimated and their dependencies on the composition and concentration of the aqueous solution are shown.