Comparison of electron beam and gamma ray irradiations effects on ruminal crude protein and amino acid degradation kinetics,and in vitro digestibility of cottonseed meal

This study was conducted to compare effects of electron beam (EB) and gamma ray (GR) treatments at doses of 25, 50 and 75 kGy on ruminal degradation kinetics of crude protein (CP), amino acid (AA), and in vitro digestibility of cottonseed meal (CSM). Ionizing radiations of EB and GR had significant effects (P<0.05) on CP and AA ruminal degradability characteristics of CSM. Effective ruminal degradability (ERD) of CP was lower in EB and GR irradiated CSM (P<0.05) than in unirradiated CSM. GR and EB treatments had the same effects on ERD decreasing of CP (P>0.05). Irradiation processing caused decrement in AA degradation after 16 h of ruminal incubation (P<0.05). EB irradiation was more effective than GR irradiation in lessening the ruminal degradability of AA (P<0.05). EB and GR treatments at a dose of 75 kGy increased in vitro digestibility of CSM numerically. This study showed that EB could cause CP and AA bypass rumen as well as GR. Therefore, ionizing irradiation processing can be used as an efficient method in improving nutritional value of CSM.     

Effects of electron beam irradiation on chemical composition,antinutritional factors,ruminal degradation and in vitro protein digestibility of canola meal

The aim of the present study was to determine the impact of electron beam (EB) irradiation at doses of 15, 30 and 45 kGy on the nutritional value of canola meal. The phytic acid and total glucosinolate content of EB-irradiated canola meal decreased as irradiation doses increased (P<0.01). From in situ results, irradiation of canola meal at doses of 45 kGy decreased (P<0.05) the effective degradibility of crude protein (CP) by 14%, compared with an untreated sample. In vitro CP digestibility of EB-irradiated canola meal at doses of 15 and 30 kGy was improved (P<0.05). Electrophoresis results showed that napin and cruciferin sub-units of 30 and 45 kGy EB-irradiated canola meal were more resistant to degradation, compared with an untreated sample. Electron beam irradiation was effective in protecting CP from ruminal degradation and reducing antinutritional factors of irradiated canola meal.     

Bubble points of the systems isopropanol–water,isopropanol–water–sodium acetate and isopropanol–water–sodium oleate at high pressure

Supercritical water oxidation (SCWO) is a powerful technology for destroying organic wastes with high removal efficiencies. Corrosion and salt deposition are the main challenges for the industrial development of the SCWO process. In SCWO heteroatoms are oxidized until high oxidation states: oxides, acids or salts. If there are enough cations, the heteroatoms precipitate as salts and eventually can be recovered. Cations can be introduced in the system by adding organic salts to the feed. The organic part of the salt is oxidized to CO₂ and water, and the cations remain free to join the free anions and precipitate as inorganic salts. The thermodynamic study of this system it is very interesting for future modeling of the SCWO process.Bubble points of the systems isopropanol (IPA)–water, IPA–water–sodium acetate and IPA–water–sodium oleate were determined in the temperature range (396 and 460 K), pressures higher than 0.35 MPa, with IPA concentrations lower than 5 mol% and salt concentrations of 5 and 8.2 mol% for sodium acetate, and 0.11 and 0.25 mol% for sodium oleate. Bubble points were determined using a Cailletet apparatus that operates with the synthetic method.As expected, the vapor pressure of the system increases as IPA concentration is increased, and in general decreases when salt concentration increases. The measured vapor pressures of mixtures of water and IPA were consistent with literature data.The experimental data were correlated using the Anderko–Pitzer EoS, which was specially developed for water–salt systems at high temperatures and pressures. Densities and vapor pressures of IPA and the experimental data presented in this work were used for obtaining the parameters of the EoS in the range of pressure and temperature of the data. In the range of temperature and concentration considered, the average deviations between experimental and calculated vapor pressures were %ΔP = 1.18% for the system IPA–water, %ΔP = 4.03% for the system IPA–water–NaAc and %ΔP = 2.77% for the system IPA–water–NaOl.     

Improvement of foaming ability of egg white product by irradiation and its application

To investigate the enhancement of foaming abilities of liquid egg white (LEW) and egg white powder (EWP) by irradiation and its application for bakery product, LEW and EWP were irradiated at 0, 1, 2, and 5 kGy by Co-60 gamma ray. There was no pH change found among treatments in both LEW and EWP. The viscosity of LEW decreased significantly by irradiation (P<0.05), whereas that of EWP was not affected by irradiation. The foaming ability of LEW and EWP was significantly increased by irradiation as a dose-dependent manner (P<0.05). The volume and the height of angel cake baked with irradiated LEW were significantly higher than those of unirradiated control (P<0.05). For EWP, the volume and the height of angel cake were greater at 2 kGy only than those of control. A significant decrease in hardness, chewiness, and gumminess values and an increase in Hunter L* value were observed in the angel cakes prepared from irradiated egg white products (P<0.05). Results indicated that irradiation of egg white could offer advantages in increasing foaming ability and improving quality of final bakery products.     

Temperature and sodium chloride effects on the solubility of anthracene in water

The solubility of anthracene was measured in pure water and in sodium chloride aqueous solution (salt concentration, m/mol · kg^?1 = 0.1006, 0.5056, and 0.6082) at temperatures between (278 and 333) K. Solubility of anthracene in pure water agrees fairly well with values reported in earlier similar studies. Solubility of anthracene in sodium chloride aqueous solutions ranged from (6 · 10^?8 to 143 · 10^?8) mol · kg^?1. Sodium chloride had a salting-out effect on the solubility of anthracene. The salting-out coefficients did not vary significantly with temperature over the range studied. The average salting-out coefficient for anthracene was 0.256 kg · mol^?1.The standard molar Gibbs free energies, Δ_trG°, enthalpies, Δ_trH°, and entropies, Δ_trS°, for the transfer of anthracene from pure water to sodium chloride aqueous solutions were also estimated. Most of the estimated Δ_trG° values were positive [(20 to 1230) J · mol^?1]. The analysis of the thermodynamic parameters shows that the transfer of anthracene from pure water to sodium chloride aqueous solution is thermodynamically unfavorable, and that this unfavorable condition is caused by a decrease in entropy.     

Equilibrium solubility of sodium 2-naphthalenesulfonate in binary (sodium chloride + water), (sodium sulfate + water), and (ethanol + water) solvent mixtures at temperatures from (278.15 to 323.15) K

The equilibrium solubility of sodium 2-naphthalenesulfonate in binary (sodium chloride + water), (sodium sulfate + water), and (ethanol + water) solvent mixtures was measured at elevated temperatures from (278.15 to 323.15) K using a steady-state method. With increasing temperatures, the solubility increases in aqueous solvent mixtures. The results of these results were regressed by a modified Apelblat equation. The dissolution entropy and enthalpy determined using the method of the least-squares and the change of Gibbs free energy calculated with the values of Δ_diffS^o and Δ_diffH^o at T = 278.15 K.     

Effect of long-term heat exposure on rheological and intrinsic water characteristics of bone-derived beef stocks

Bone-derived protein stocks are used in food industry to enhance taste of soups, sauces, and a range of other products. Both during commercial manufacturing and when used for culinary purposes, the stocks may be exposed to high temperatures for an extended time period. The present study investigated the effect of retention at 90°C for 0, 3, 6, 9, 24, 48, 72, and 168 hr on the functional attributes of concentrated bone-derived beef stocks (57% Dry matter (DM)). Visual inspection and rheological analyses showed that during increasing heat exposure, the gel strength as well as viscosity of the concentrated stocks decreased incrementally and significantly (P > 0.001). Nuclear magnetic resonance (NMR) relaxation measurements conducted on the beef stocks also revealed strong effects of heat exposure on the transverse (T₂) relaxation time, which increased incrementally and significantly (P > 0.001) with longer heat exposure. Thus, the present study demonstrated that heat-induced changes in rheological properties of bone-derived beef stocks can be ascribed to changes in intrinsic water–protein interactions and water attributes as a result of heat-induced protein modifications. In conclusion, the study proves that NMR relaxometry is a valuable tool for monitoring changes in intrinsic water mobility that are manifested in modified functional attributes of concentrated beef stocks.     

Effects of gamma irradiation on chemical,microbial quality and shelf life of shrimp

In the present study the combined effect of gamma irradiation (1, 3 and 5 kGy) and storage at two temperatures: refrigeration (+4 °C) and frozen (?18 °C), on the shelf-life extension of fresh shrimp meat was investigated. The study was based on microbiological and physicochemical changes occuring in the shrimp samples. Total volatile base nitrogen values and trimethylamine values for irradiated shrimp samples were significantly lower than non-irradiated samples at both storage temperatures, and the rate of decrease was more pronounced in samples irradiated at the higher dose (p<0.05). Thiobarbituric acid values for irradiated shrimp samples were significantly higher than non-irradiated samples at both storage temperatures (p<0.05). pH values of shrimp samples were affected significantly by both irradiating dose and storage temperatures (p<0.05). Microbial counts for non-irradiated shrimp samples were higher than the respective irradiated samples at both storage temperatures (p<0.05). The results revealed that irradiation at high dose (5 kGy) might enhance lipid oxidation, although the growth of microorganisms and protein oxidation was inhibited.     

Dissolution enthalpy of anhydrous sodium sulfate in water. Experimental measurements and treatment with the electrolyte-NRTL model

Dissolution enthalpies of anhydrous sodium sulfate in water were measured up to saturation atT =  (287.8, 317.5, and 352.1) K with a SETARAM C80 mixing calorimeter. Experimental isotherms, and previous ones at T =  297.6 K and T =  317.5 K (Hubert, N. et al., Thermochim. Acta1995, 259, 41–48), all intersect around a molality of 2 mol · kg ^− 1. These five isotherms have been fitted with the electrolyte-NRTL model according to a methodology presented in this paper. This methodology uses enthalpy values along with values atT =  298.15 K from the literature and leads to the proposal of a unique set of parameters that allows a simultaneous representation of dissolution enthalpies, apparent relative molar enthalpies, and osmotic coefficients of sodium sulfate in water. Very good agreement was obtained between experimental and calculated values of dissolution enthalpies and osmotic coefficients in (water  +  sodium sulfate).     

Novel 2,5-disubstituted-1,3,4-oxadiazole derivatives induce apoptosis in HepG2 cells through p53 mediated intrinsic pathway

A series of novel 1,3,4-oxadiazole derivatives (OSD, OCOD, ONOD, OPD, COD, PMOD, and PCOD) were synthesized and characterized. Their structures were confirmed on the basis of IR, NMR and mass spectroscopy and molecular weights were found in the range 300–325 g/mol. Cancerous cell lines (MCF-7, HepG2) and non-cancerous cell lines (Chang liver cells) were treated with these compounds for 48 h, which caused dose dependent decrease in the cell viability. From the seven derivatives, OSD was found to be most potent with IC₅₀ value close to 50 μM on all tested cell lines. Hence, this compound was selected for mechanistic study on HepG2 cell lines. Fluorescent cell staining and DNA fragmentation study of 50 μM OSD on HepG2 cells, showed events marked by apoptosis such as nuclear fragmentation, cytoplasm shrinkage and DNA damage. Further, the cells with same treatment were quantified for apoptosis using annexin V-PI flow cytometric technique. The percentage of apoptotic cells was significantly higher (p < 0.05) after OSD treatment compared to control cells. OSD induced a significant increase (p < 0.05) in the expression of the tumor suppressor p53 in HepG2 cells. The constitutive expression of anti-apoptotic protein Bcl-2 significantly decreased (p < 0.05) after treatment, while the expression of proapoptotic protein Bax significantly increased (p < 0.05). The change in Bax to Bcl-2 ratio suggested involvement of Bcl-2 family in induction of apoptosis. Furthermore, the levels of caspase-9 and caspase-3 were significantly (p < 0.05) up regulated in HepG2 cells after OSD treatment. The data suggest that 1,3,4-oxadiazole derivatives induce apoptosis mediated by intrinsic pathway of apoptosis. The findings strengthen the potential of the 1,3,4-oxadiazole scaffold OSD, as an agent with chemotherapeutic and cytostatic activity in human hepatocellular carcinoma in vitro.     

Thermal analysis of the water uptake by hydrocolloids

Water uptakes by the hydrocolloids gelatin, pectin and sodium carboxymethylcellulose (NaCMC) and their mixtures, following storage at 20°C and 93% relative humidity (RH), were investigated using differential scanning calorimetry. An increase in water uptake was observed for each sample on storage. The majority of the moisture sorption occurred in the initial 2 h. Only non-freezable, bound water was present in gelatin, pectin and gelatin/pectin or NaCMC/pectin/gelatin mixtures during storage for 28 h. Loosely bound freezable and non-freezable, bound water were detected in NaCMC stored for 2 h. Water in mixtures of NaCMC/gelatin or NaCMC/pectin was predominately loosely bound freezable and non-freezable bound. The order of water uptake was gelatin<pectin/gelatin<pectin<NaCMC/pectin/gelatin<NaCMC/gelatin<NaCMC/pectin<NaCMC.     

Thermal properties of freezing bound water restrained by sodium lignosulfonate-based polyurethane hydrogels

In order to develop a new functional product from lignin, sodium lignosulfonate (LS)-based polyurethane (LSPU) hydrogels were prepared from LS and hexamethylene diisocyanate (HDI) derivatives in water. Isocyanate/hydroxyl group ratio (NCO/OH ratio) was varied from 0.05 to 0.8 mol mol⁻¹, and water content (W_c = mass of water/mass of dry sample) of the obtained LSPU hydrogels was varied from 0 to 3.0 g g⁻¹. Phase transition behavior of hydrogels with various W_c’s was investigated by differential scanning calorimetry (DSC) and thermogravimetry (TG). In DSC heating curve of LSPU hydrogels, glass transition, cold crystallization, melting and liquid crystallization were observed. Cold crystallization, two melting peaks and variation of melting enthalpy indicate that three kinds of water, i.e., non-freezing water, freezing bound water and free water, exist in LSPU hydrogel. Glass transition temperature (T_g) decreased from 230 to 190 K in a W_c range where non-freezing water was formed in the hydrogel. T_g increased when freezing bound water was formed in the system. T_g leveled off in a W_c range where normal ice was formed. The effect of NCO/OH ratio on molecular motion of LSPU hydrogel is examined based on T_g and heat capacity difference at T_g (ΔC_p). Water vaporization curve measured by TG also indicates the presence of bound water which evaporates at a temperature higher than ca. 410 K. By atomic force microscopic observation, the size of molecular bundle of LSPU hydrogel is calculated and compared with that of LS-water system. By cross-linking, the height of molecular bundle decreased from ca. 3–1 nm and lignin molecules extend in a flat structure.

     

Antioxidant capacity and sensory quality of soy-based powder drink mix enriched with functional hydrolysates of swiftlet (Aerodramus fuciphagus)

The enrichment with low amount of bioactive protein of spray-dried edible bird’s nest hydrolysates (EBNH) (3.0 %) in view of its cost and high solubility provided significant value added to the overall in vitro antioxidant capacity of soy-based powder drink mix (PDM). Its beverage (12.5 % concentration, consistency index 0.39 Pa.sⁿ) antioxidant capacity as measured by ABTS and FRAP was comparable (p > 0.05) but significantly higher than antioxidant assays of FCR and DPPH. The respective antioxidant capacity of the PDM beverage in terms of trolox equivalent (TE) and gallic acid equivalent (GAE) were 21.95 TE mg/g, 20.75 TE mg/g, 2.93 TE mg/g and 14.72 GAE mg/g for FRAP, ABTS, DPPH and FCR. Depending on antioxidant assay, EBNH in beverage of PDM contributed an increase in the range of 3.7–9.3 % (which was significant (p < 0.05) according to ABTS and FCR assays) or about 6.0 % to its overall antioxidant capacity. The interaction among the antioxidant activity of all the food product’s ingredients is antagonistic since the difference between the expected and observed total antioxidant potential is significantly higher (p < 0.05) for all antioxidants assays, except FCR. The beverage of PDM has excellent sensory quality. It is sugar free and high protein PDM that has excellent cocoa flavour and possesses sufficient sweetness with acceptable beany aroma and taste when served as hot beverage.     

Anti-pathogenic,anti-diabetic,anti-inflammatory,antioxidant, and wound healing efficacy of Datura metel L. leaves

Datura metel L. is an important medicinal plant of Solanaceae family which has extensive pharmacological properties. The present investigation was aimed to identify the presence of phytoconstituents and assess in vitro antibacterial, anti-biofilm, anti-diabetic, anti-inflammatory, antioxidant, cytotoxicity, and wound healing efficacy of D. metel leaves extract. Among different solvent extracts, methanolic extract showed higher amount of phenolic (124.61 ± 0.68 mg GAE/g), alkaloid (88.77 ± 1.01 mg AE/g), flavonoids (42.24 ± 0.18 mg QE/g), and tannins contents (38.72 ± 0.51 mg GAE/g). The extract exhibited not only significantly (P < 0.05) different antibacterial activities against pathogens tested but also showed maximum biofilm inhibition of 94, 88, and 92% against B. subtilis, MRSA, and E. coli, respectively. Anti-diabetic assay depicted 22.55 ± 0.62–79.41 ± 1.13% and 24.31 ± 1.47–72.59 ± 0.22% of α-amylase and α-glucosidase inhibition abilities of methanolic extract, respectively at varied concentrations. The methanolic extract showed potential anti-inflammatory effect (P < 0.05) by showing 28.11 ± 0.13, 34.94 ± 1.11, 55.73 ± 0.42, 73.28 ± 0.72, and 92.62 ± 1.33% of inhibition of protein denaturation at different concentrations with an IC₅₀ value of 52.45 µg/mL. The extract revealed significant (P < 0.05) rate of ABTS scavenging, DPPH degradation, and reducing power assay in a concentration dependent manner. The cytotoxicity assay was demonstrated on L929 mouse fibroblast cell line and found > 90% of cell viability in the presence of methanolic extract, thereby indicating its non-toxicity effect. Wound healing assay indicated that methanolic extract at 50 µg/mL closed 100% of wound gap after 24 h with high rate of migration and proliferation. Furthermore, GC–MS chromatogram revealed the presence of several components in methanolic extract, including neophytadiene, hexadecanoic acid, and hentriacontane as principal phytoconstituents. In conclusion, methanolic extract of D. metel leaves could be used as potent therapeutic agent not only for treating metabolic diseases but also superficial chronic diabetic wounds.     

Facile hydrothermal growth graphene/ZnO nanocomposite for development of enhanced biosensor

Graphene/zinc oxide nanocomposite was synthesised via a facile, green and efficient approach consisted of novel liquid phase exfoliation and solvothermal growth for sensing application. Highly pristine graphene was synthesised through mild sonication treatment of graphite in a mixture of ethanol and water at an optimum ratio. The X-ray diffractometry (XRD) affirmed the hydrothermal growth of pure zinc oxide nanoparticles from zinc nitrate hexahydrate precursor. The as-prepared graphene/zinc oxide (G/ZnO) nanocomposite was characterised comprehensively to evaluate its morphology, crystallinity, composition and purity. All results clearly indicate that zinc oxide particles were homogenously distributed on graphene sheets, without any severe aggregation. The electrochemical performance of graphene/zinc oxide nanocomposite-modified screen-printed carbon electrode (SPCE) was evaluated using cyclic voltammetry (CV) and amperometry analysis. The resulting electrode exhibited excellent electrocatalytic activity towards the reduction of hydrogen peroxide (H₂O₂) in a linear range of 1–15 mM with a correlation coefficient of 0.9977. The sensitivity of the graphene/zinc oxide nanocomposite-modified hydrogen peroxide sensor was 3.2580 μAmM⁻¹ with a limit of detection of 7.4357 μM. An electrochemical DNA sensor platform was then fabricated for the detection of Avian Influenza H5 gene based on graphene/zinc oxide nanocomposite. The results obtained from amperometry study indicate that the graphene/zinc oxide nanocomposite-enhanced electrochemical DNA biosensor is significantly more sensitive (P < 0.05) and efficient than the conventional agarose gel electrophoresis.     

Volumetric and isentropic compressibility behaviour of aqueous solutions of (polyvinylpyrrolidone + sodium citrate) at T = (283.15 to 308.15) K

The apparent specific volumes and isentropic compressibilities have been determined for polyvinylpyrrolidone in aqueous solutions of sodium citrate by density and sound velocity measurements at T = (283.15 to 308.15) K at atmospheric pressure. The results show a positive transfer volume of PVP from an aqueous solution to an aqueous sodium citrate solution. For low concentrations of PVP, the apparent specific volumes of PVP in water increased along with an increase in the polymer mass fraction, while in aqueous sodium citrate solutions decreased along with an increase in the polymer mass fraction. For high concentrations of PVP, the apparent specific volumes of PVP in water and in aqueous sodium citrate solutions were independent of the polymer mass fraction. The apparent specific isentropic compressibility of PVP is negative at T = (283.15 and 288.15) K, which imply that the water molecules around the PVP molecules are less compressible than the water molecules in the bulk solutions. The positive values of apparent specific isentropic compressibility at T = (298.15, 303.15, and 308.15) K imply that the water molecules around the PVP molecules are more compressible than the water molecules in the bulk solutions. Finally, it was found that the apparent specific isentropic compressibility of PVP increases as the concentration of sodium citrate increases.     

Activity coefficients of electrolyte and amino acid in the systems (water + potassium chloride + dl -valine) at T = 298.15 K and (water + sodium chloride + l -valine) at T = 308.15 K

The activity coefficient data were reported for (water  +  potassium chloride  + dl -valine) at T =  298.15 K and (water  +  sodium chloride  + l -valine) at T =  308.15 K. The measurements were performed in an electrochemical cell using ion-selective electrodes. The maximum concentrations of the electrolytes and the amino acids studied were 1.0 molality and 0.4 molality, respectively. The results of the activity coefficients of dl -valine are compared with the activity coefficients of dl -valine in (water  +  sodium chloride  + dl -valine) system obtained from the previous study. The results show that the presence of an electrolyte and the nature of its cation have a significant effect on the activity coefficient of dl -valine in aqueous electrolyte solutions.     

Fabrication of starch blend films with different matrices and their mechanical properties

The objective of the study was to determine the effects of molecular sizes of amylose (AM) and starch granules on the mechanical properties of thermoplastic starch (TPS) blend films. Leached amylose solution from cassava (CS_ AM) and mung bean (MB_AM), and two forms of amylopectin (AP) (granular; g and non-granular; ng) of waxy cassava (WxCS) starch were used. Four types of film matrices were fabricated and all TPS blend films contained same amount of AM and glycerol. Results displayed that molecular weight profiles of starch films and presence of granule remnants significantly controlled the film matrix formation, types of crystal formation, and percent of relative crystallinity (%RC) (p < 0.05). Tensile property of TPS films was controlled by %RC and presence of granule remnants. Percent elongation at break (%E_b) of TPS films increased when the films had a large range of molecular weight distribution (from 5.5 × 10⁷ g/mol to 0.4 × 10⁵ g/mol) and contained a high weight fraction (~58%) of starch molecules with M_w~0.4 × 10⁵ g/mol.     

Effect of radiation processing on antinutrients,in-vitro protein digestibility and protein efficiency ratio bioassay of legume seeds

The effects of irradiation (dose levels of 5, 7.5 and 10 kGy) on nutritive characteristics of peas (Pisum satinum L), cowpeas (Vigna unguiculata L.Walp), lentils (Lens culinaris Med), kidneybeans (Phaseolus vulgaris L), and chickpeas (Cicer arietinum L) were examined. Analyses included proximate composition, levels of anti-nutrients (phytic acid, tannins), available lysine (AL), in vitro protein digestibility (IVPD), and protein efficiency ratio (PER) in the growing rat. The results showed that moisture, crude protein, crude fat, crude fiber, and ash were unchanged by the irradiation. Radiation processing significantly (p<0.05) reduced the levels of phytic acid (PA), tannins (TN), and AL. IVPD and PER were significantly enhanced in a dose-dependent manner, relative to unirradiated control samples, for all legumes. The data sets for each legume exhibited high correlation coefficients between radiation dose and PA, TN, AL, IVPD, and PER. These results demonstrate the benefits of irradiation on the nutritional properties of these legumes.     

Synthesis and swelling behavior of thermosensitive hydrogels based on N-substituted acrylamides and sodium acrylate

A series of hydrogels based on N-isopropylacrylamide, sodium acrylate, and N-tert-butylacrylamide were synthesized by free radical polymerization in a mixture of dioxane and water with tetra(ethylene glycol) diacrylate as the crosslinker and benzoyl peroxide as the initiator. The swelling behavior including the swelling rate of the crosslinked gels in water was studied with gravimetric method. The swelling ratio of the gel (0.1 mol% crosslinking) can reach 420 g/g at 20 °C and such a gel can release 96% of the water absorbed at 40 °C. The lower critical swelling temperature (LCST) of the copolymers can be adjusted by changing the chemical composition of the polymers. Such crosslinked gels can be potentially used as thermosensitive superabsorbent because of their high water uptake and thermal sensitivity.