Shaping of gelling biopolymer drops in an elongation flow

Shaping, defined as deformation in combination with gel formation of gelatine and kappa-carrageenan drops in an elongation flow, was studied. The focus was to investigate the possibility of shaping and fixating small drops in the diameter range 20 to 229 mum. In the shaping progress and the influence of experimental properties, the viscosity, temperature, and flow of the deforming fluid were examined on the final drop shape. In the experiments a hot emulsion of an aqueous biopolymer solution in silicone oil was injected into cold silicone oil where a deforming elongation flow field existed. After injection, a temperature decrease in the drops resulted in a gel formation of the biopolymer and a fixation of the deformed drop in the flow. The shape was measured and the effect on the drop aspect ratio was determined by image analysis. Over the total drop diameter range, kappa-carrageenan was more ellipsoid-shaped than gelatine, with a maximum aspect ratio of 6 compared to 4 for gelatine. For small drops, around 22 mum, it is possible to shape kappa-carrageenan, but for gelatine small drops tend to be unaffected. An increase in viscosity, temperature, and flow resulted in an increase in the final fixated shape of the drops. The differences in drop deformation between the biopolymers were explained by drop-viscosity/oil differences and differences in the kinetics of gel formation. The different gel formation kinetics resulted in a short, well-defined, shaping process for kappa-carrageenan, while for gelatine the process was more complex, with both deformation and relaxation present at different stages.     

Effect of sol-gel transition on shear-induced drop deformation in aqueous mixtures of gellan and kappa-carrageenan

In this work, we present an experimental methodology to investigate the dynamics under shear flow of a drop that is gelling as a consequence of a temperature quench. The experiments were carried out on the system water/gellan/kappa-carrageenan in the biphasic region of the phase diagram, the gellan-rich phase being used as the dispersed phase. Gelation was brought about by lowering the temperature during flow after steady state drop deformation had been reached. Simple shear flow was applied by using a parallel plate apparatus equipped with optical microscopy and image analysis, which made it possible to monitor drop shape evolution before, during, and after gelation. The onset of gelation trapped drop deformation, thus producing anisotropic particles. The fingerprint of gelation was the simultaneous tumbling of the drops, which rotated as rigid ellipsoids under the action of shear flow. Interfacial tension between the two equilibrium phases was determined at different times during the temperature quench by analyzing drop retraction upon cessation of flow. Up to gelation, no significant change was observed in the measured values.     

Formation of shaped drops in a fast continuous flow process

Drop shaping, i.e., flow-induced deformation and fixation by gel formation, was studied under dynamic conditions in a fast continuous process for a water-in-oil system. The system consisted of sunflower oil with different surfactant concentrations (0.1-2% Admul Wol) and a 1.5% kappa-carrageenan solution with different Na(+) and K(+) concentrations. The continuous phase flowed in a 10-mm-wide straight channel into which the dispersed phase was injected via a thin needle. A subsequent shaping channel with a width of 1 or 2 mm deformed the drops. Gel formation was induced by a temperature gradient between the continuous and dispersed phase. Drop sizes in the range 220-roughly 1000 microm were produced at the needle tip by varying the ratio between the oil and carrageenan flow rate. A diffusion zone before the narrow channel allowed the surfactant to adsorb at the interface. In the elongation flow at the entrance of the shaping geometry, drops underwent initial elongation. In the narrow channel, the drops developed a parabolic shape within a residence time of 0.03-0.15 s. Choosing the correct parameter combinations made it possible to fix the deformation by gel formation within this time period. Shaped drops were shown to be functional. At a concentration of 25% in an emulsion, they increased the viscosity by about 15-20% compared to spherical drops even though 45% of the shaped drops had an aspect ratio of less than 1.2.     

Morphology control of liquid crystalline composite gels based on molecular self-assembling kinetics

Liquid crystalline composite gels consisting of a low molecular mass gelator and a low molecular mass liquid crystal were prepared by two types of gelation method (continuous cooling and isothermal gelating), which provide different molecular self-assembling kinetics of the low molecular mass gelator as gelation proceeds. Optical microscopy and atomic force microscopy revealed that numerous fine strands of the one-dimensionally assembled low molecular mass gelators were formed in the composite gels for both the continuous cooling method and the isothermal gelating method. However, the thinner strands were more homogeneously dispersed in the isothermal gelation product at an appropriate temperature, than in the continuous cooling process. This difference in dispersion state of the strands was shown (by polarizing optical microscopy) to have a significant influence on the molecular alignment of the low molecular mass liquid crystal in the liquid crystalline composite gel. The electro-optical response and light scattering-transmitting switching, of the liquid crystalline composite gel in an applied electric field was extremely dependent on the morphology of the gelators. High contrast light switching was achieved for the composite prepared by isothermal gelation. The response time of electro-optical switching was less than 100 µs under 30 V_rms.     

Morphology control of liquid crystalline composite gels based on molecular self-assembling kinetics

Liquid crystalline composite gels consisting of a low molecular mass gelator and a low molecular mass liquid crystal were prepared by two types of gelation method (continuous cooling and isothermal gelating), which provide different molecular self-assembling kinetics of the low molecular mass gelator as gelation proceeds. Optical microscopy and atomic force microscopy revealed that numerous fine strands of the one-dimensionally assembled low molecular mass gelators were formed in the composite gels for both the continuous cooling method and the isothermal gelating method. However, the thinner strands were more homogeneously dispersed in the isothermal gelation product at an appropriate temperature, than in the continuous cooling process. This difference in dispersion state of the strands was shown (by polarizing optical microscopy) to have a significant influence on the molecular alignment of the low molecular mass liquid crystal in the liquid crystalline composite gel. The electro-optical response and light scattering–transmitting switching, of the liquid crystalline composite gel in an applied electric field was extremely dependent on the morphology of the gelators. High contrast light switching was achieved for the composite prepared by isothermal gelation. The response time of electro-optical switching was less than 100?µs under 30?V_rms.     

酶凝干酪素物理凝胶化过程的有限元模拟

以酶凝干酪素的凝胶化过程为对象,利用有限元方法数值分析了在凝胶化过程中温度场的空间分布和时间演变规律.在此基础上,基于一阶的凝胶化动力学方程,数值模拟了凝胶体系的复剪切模量场,进而分析了材料配方、体系尺寸与冷却方案对复剪切模量场的影响规律.模拟结果表明,由于热阻的差异,体系表面的冷却速率大于内部,表面首先发生凝胶化;而由于预凝胶化阶段的平均冷却速率决定了无穷复剪切模量的值,最终体系内部的复剪切模量超过表面的.     

Salt-induced protein phase transitions in drying drops

Protein phase transitions in drying sessile drops of protein-salt-water colloidal systems were studied by means of optical and atom-force microscopy. The following sequence of events was observed during drop drying: attachment of a drop to a glass support; redistribution of colloidal phase due to hydrodynamic centrifugal stream; protein ring formation around the edge; formation of protein spatial structures inside a protein ring that pass into gel in the middle of the drop; salt crystallization in the shrinking gel. It was assumed that rapid drying of a protein ring over the circle of high colloidal volume fraction and low strength of interparticle attraction leads to formation of colloidal glass, whereas gel forms only in the middle of the drop at very low protein volume fraction and strong attraction between the particles. Before gelation, colloidal particles form fractal clusters. In dried drops of salt-free protein solutions, no visual protein structures were observed. Structural evolution of protein in sessile drying drops of protein-salt aqueous colloidal solutions is discussed on the basis of experimental data.     

Gelation kinetics of PAM/PEI system

Excess water production in oil and gas wells causes serious productivity and environmental problems in the oilfield. A mixture composed of a polymer, cross-linker, and water is usually injected into the reservoir to block unwanted water by forming a three-dimensional structure. This transition process from solution to gel is a function of temperature, time, salinity of mixing water, and concentration of the various components. The gelling solution was prepared by mixing polyacrylamide (PAM) with distilled water, and then polyethylenimine (PEI) was added as a cross-linker. The injection process was simulated and investigated by differential scanning calorimeter (DSC) over the temperature range of 80–120 °C. The DSC dynamic scan showed two consecutive peaks. An endothermic peak was observed at low temperature due to PAM alkaline hydrolysis which ends at around 60 °C. Another exotherm was observed at ~70 °C which corresponds to the onset of cross-linking of PAM and PEI. It was found that high temperatures lead to high release of heat due to gelation. The effect of salts on the cross-linking was also examined. More delay in cross-linking was observed in the case of NH₄Cl compared to NaCl. The gelation kinetics was modeled using a rate process model that relates fractional gelation with time. Further, Avrami model, usually used to study crystallization kinetics, was also used to model the gelation process. Kinetic parameters were obtained from the two different models, and the results showed good agreement with experimental data. The presence of salts in seawater leads to a drop of 60–80 % in the rate constant without influencing the order of the gelation reaction.     

Impact of compound drops: a perspective

Drop interaction with solid surfaces upon impact has been attracting a growing community of researchers who are focusing more and more on ‘complex’ surfaces and ‘complex’ drops. Recently, we are observing an emerging research trend related to the investigation of compound drop impact. Compound drops consist of two or more distinct continuous phases sharing common interfaces, surrounded by a third phase. Examples are core–shell and Janus drops. In this review, we address the fundamental aspects of compound drop impact and discuss the current challenges related to experimental testing and numerical simulation of multiphase fluid systems. Furthermore, we provide a perspective on the technological relevance of understanding and controlling compound drop impact, ranging from 3D printing to liquid separation for water cleaning and oil remediation.     

Physical gelation of melamine formaldehyde resin solutions. II. A combined light-scattering and low-resolution relaxation proton NMR study

The kinetics of physical gelation in aqueous melamine formaldehyde (MF) resin solutions were studied with the aid of low-resolution ¹H NMR T₂ relaxation experiments in combination with both static and dynamic light-scattering measurements. The investigations were conducted on a series of MF resins with increasing degrees of condensation. We show that MF aggregates (aided by hydrogen bonds) were immediately formed upon cooling from reaction to room temperature, that is, storage temperature. Surprisingly, the growth of these aggregates, which eventually led to the formation of a physical gel, did not have a major effect on molecular mobility. By means of light-scattering experiments, we were able to monitor the increase of the size of MF aggregates as a function of storage time. The physically gelled MF solutions were subjected to heating and subsequent cooling runs and again studied by light-scattering and nuclear magnetic resonance (NMR) experiments. MF aggregates were destroyed, depending on the degree of condensation, in the temperature range 35–60 °C according to NMR, and 40–75 °C as determined by light scattering. The process of physical gelation was reversible; upon subsequent cooling, the MF aggregates were formed anew. © 1999 John Wiley & Sons, Inc. J Polym Sci B: Polym Phys 37: 3307–3318, 1999     

Gelation process of amylose-DMSO-water system

Amylose gel is obtained by cooling amylose aqueous solution at a certain cooling rate. In order to clarify the gelation process of amylose in the mixed solvent of water and DMSO, the characteristics of turbidity and dynamic viscoelasticity of the solution as a function of temperature have been studied by optical and rheological methods, respectively. Accordingly, cloud temperature (Tc) at which the aggregation of amylose occurs, and gelation temperature (Tgel) at which the elasticity began to appear were obtained. Tc and Tgel were strongly dependent on cooling rate, and these values shifted to higher temperatures with decreasing cooling rate. However, there was difference between Tc and Tgel, and Tc was higher than Tgel, indicating the gelation process occurs in two stages.     

Continuous flow structuring of anisotropic biopolymer particles

We review concepts and provide examples for the controlled structuring of biopolymer particles in hydrodynamic flow fields. The structuring concepts are grouped by the physical mechanisms governing drop deformation and shaping: (i) capillary structuring, (ii) shear and elongational structuring and (iii) confined flow methods. Non-spherical drops can be permanently structured if a solidification process, such as gelation or glass formation in the bulk or at the interface, is superimposed to the flow field. The physical and engineering properties of these processes critically depend on an elaborate balance between capillary phenomena, rheology, gel or glass formation kinetics, and bulk heat, mass and momentum transfer in multiphase fluids. This overview is motivated by the potential of non-spherical suspension particles, in particular those formed from ‘natural’ and ‘sustainable’ biopolymers, as rheology modifiers in food materials, consumer products, cosmetics or pharmaceuticals.     

The kinetics of cholesteric phase growth from an isotropic melt of liquid crystalline polymer with mesogenic groups in the main chain

The kinetics of growth of cholesteric phase drops in the phase transition (during cooling) of an isotropic melt of a liquid crystalline polymer containing mesogenic groups in the main chain was studied by polarization optical microscopy. The statistical drop size distribution was described in terms of the equilibrium thermodynamics of irreversible processes. An analysis of the time dependences of the mean diameter of drops revealed the existence of two stationary stages of the kinetics of cholesteric phase growth and allowed these stages to be quantitatively described by the universal law of the growth of clusters.     

Temperature Dependence of Sol‐Gel Conversion Kinetics in Gelatin‐Water System

The conversion kinetics of an aqueous gelatin solution to gel was studied by temperature modulated and regular DSC under isothermal and continuous cooling conditions. Isothermal runs revealed a decrease in the quasi‐static heat capacity primarily associated with syneresis (phase separation) of the gel. Above 19 °C the isothermal process demonstrated negative effective activation energy that turned positive below 14 °C. Continuous cooling runs detected a reversing heat flow apparently related to the continuing formation and melting of new gel structures. Isoconversional kinetic analysis of continuous cooling measurements yielded negative activation energy for the whole range of conversions and temperatures suggesting that nucleation remained a rate controlling step throughout the whole gelation process.

     

Heterogeneous equilibria and the kinetics of isotropic liquid-nematic phase transition in a multicomponent mixture 4-alkyl-4′-cyanobiphenyls

The isotropic liquid-nematic phase transition and the kinetics of growth of nematic phase drops during this phase transition were studied by polarization optical microscopy and IR spectroscopy for a four-component system during cooling. The statistical drop size distribution was described in terms of the equilibrium thermodynamics of irreversible processes. An analysis of the time dependences of the mean diameter of drops showed the presence of two kinetic stages of nematic phase growth and allowed them to be described by the universal law of cluster growth. In conformity with the Gibbs phase rule, nematic phases with different compositions can coexist at equilibrium.     

Water effect on the gelation behavior of polyacrylonitrile/dimethyl sulfoxide solution

The gelation behavior of polyacrylonitrile (PAN)/dimethyl sulfoxide (DMSO) solution containing different amounts of water has been investigated using various methods. The ternary phase diagram of PAN/DMSO/water system indicated that water enhanced the temperature at which phase separation of PAN/DMSO solution occurred. Intrinsic viscosities [η] of dilute PAN/DMSO solution and PAN/DMSO/water solution at varied temperatures were measured to examine the influence of water on the phase behavior of PAN/DMSO solution. The presence of water in the solution gave rise to elevated critical temperature T_c. The gelation temperature T_g obtained by measuring the loss tangent tan δ at different oscillation frequencies in a cooling process was found to increase with increased water content in the solution. The critical relaxation exponent n value, however, changed little with varied concentration. During the aging process, the gelation rate of PAN/DMSO solution increases with the water level. The n values of the PAN/DMSO solutions with 2 wt% and 4 wt% water were a little larger than that of the solution without water, which may be explained by the turbid gel resulted from phase separation. The n values obtained in the aging process were larger than those obtained in the cooling process for the same three solutions, ascribed to the weaker gel with less cross-linking points formed in long time. Water led to the formation of denser gel structure. The coarser gel surface can also be attributed to the phase separation promoted by water.     

κ-卡拉胶热可逆凝胶化行为研究

用固体小角激光散射方法研究κ 卡拉胶 (KC)的热可逆凝胶化行为 .以散色斑点的突停点温度为体系的凝胶化点Tgel,考察了溶液中加入Na+ ,K+ ,NH+4,Ca2 + ,Cu2 + ,Zn2 + 等抗衡离子对Tgel的影响 .结果是随抗衡离子浓度增大Tgel上升 ;Tgel与Na+ 的浓度呈线性关系 ,与K+ ,NH+4,Ca2 + ,Cu2 + ,Zn2 + 等离子浓度的平方根成线性关系 ;另外 ,还得到 30℃时KC在KCl盐溶液中的溶胶 凝胶相图 ,并对比了KC在NaCl溶液中透析前后Tgel的变化 .