In situ observation of gamma-Fe2O3 nanoparticle adsorption under different monolayers at the air/water interface

We studied the adsorption of gamma-Fe 2O 3 nanoparticles from an aqueous solution under different charged Langmuir monolayers (stearic acid, stearyl alcohol, and stearyl amine). The aqueous subphase was composed of a colloidal suspension of gamma-Fe 2O 3 nanoparticles. The average hydrodynamic diameter of the nanoparticles measured by dynamic light scattering measurements was 16 nm. The observed zeta potential of +40 mV (at pH 4) results in a long-term stability of the colloidal dispersion. The behavior of the different monolayer/nanoparticle composites were studied with surface pressure/area (pi/ A) isotherms. The adsorption of the nanoparticles under the different monolayers induced an expansion of the monolayers. These phenomena depended on the charge of the monolayers. After the Langmuir/Blodgett transfer on glass substrates, the nanoparticle/monolayer composite films were studied by means of UV-vis spectroscopy. The spectra pointed to increasing adsorption of the nanoparticles with increasing electronegativity of the monolayers. On the basis of these results, we studied the in situ adsorption of nanoparticles under the different monolayers by X-ray reflectivity measurements. Electron density profiles of the liquid/gas interfaces were obtained from the X-ray reflectivity data. The results gave clear evidence for the presence of electrostatic interaction between the differently charged monolayers and the positively charged nanoparticles. While the adsorption process was favored by the negatively charged stearic acid monolayer, the positively charged layer of stearyl amine prevented the formation of ultrathin nanoparticle layers.     

Stable carbon isotope ratios of methyl-branched fatty acids are different to those of straight-chain fatty acids in dairy products

Methyl-branched fatty acids (MBFAs) are the dominant form of fatty acid found in many bacteria. They are also found at low levels in a range of foodstuffs, where their presence has been linked to bacterial sources. In this study we evaluated the potential of compound-specific isotope analysis to obtain insights into the stable carbon isotope ratios (δ¹³C values in ‰) of individual MBFAs and to compare them to the stable carbon isotope ratios of straight-chain fatty acids in food. Due to their low abundance in foodstuffs, the MBFAs were enriched prior to gas chromatography coupled to isotope ratio mass spectrometric (GC–IRMS) analysis. After transesterification, urea complexation was used to suppress the 16:0 and 18:0 methyl esters that were dominant in the samples. Following that, silver-ion high performance liquid chromatography was used to separate the saturated from the unsaturated fatty acids. The resulting solutions of saturated fatty acids obtained from suet, goat’s milk, butter, and human milk were studied by GC–IRMS. The δ¹³C values of fatty acids with 12–17 carbons ranged from −25.4‰ to −37.6‰. In all samples, MBFAs were most depleted in carbon-13, followed by the odd-chain fatty acids 15:0 and 17:0. 14:0 and 16:0 contained the highest proportions of carbon-13. The results from this study illustrate that MBFAs have distinctive δ¹³C values and must originate from other sources and/or from very different substrates. These measurements support the initial hypothesis that δ¹³C values can be used to attribute MBFAs to particular sources.     

Effect of monovalent and divalent cations on the photoinactivation of bacteria with meso-substituted cationic porphyrins

It is well established that for successful photoinactivation (PI) of gram-negative bacteria a cationic photosensitizer is required. This requirement suggests a charge-dependent interaction between the photosensitizer and the gram-negative bacterium, which may be influenced by the presence of ions in the suspending medium. The aim of the present study was to investigate the effect of cations Na+ and Ca2+ on the efficacy of the PI of the gram-negative Pseudomonas aeruginosa and the gram-positive Staphylococcus aureus. The bacteria were suspended in buffer containing either meso-tetra(N-methyl-4-pyridyl)-porphyrin or meso-mono-phenyl-tri(N-methyl-4-pyridyl)-porphyrin as photosensitizer and various concentrations of Na+ or Ca2+. The cell suspensions were exposed to a broadband light dose of 9 J/cm2. In buffer without added cations, P. aeruginosa and S. aureus were equally sensitive to PI. Addition of cations strongly decreased the sensitivity of both bacteria to PI, with the PI of P. aeruginosa being much more decreased than that of S. aureus, and Ca2+ being more effective than Na+. The decreased sensitivity was accompanied by a reduced binding of the photosensitizers to the bacteria.     

Vortex Generation in a Liquid Metal Duct Flow near a Magnetic Dipole

The generation of vortical structures by a strong magnetic dipole field in a liquid metal duct flow is studied by means of three-dimensional direct numerical simulations. The dipole is considered as the paradigm for a magnetic obstacle which will deviate the streamlines due to Lorentz forces which act on the fluid elements. Our model uses the quasi-static approximation applicable in the limit of small magnetic Reynolds numbers. The analysis covers the stationary flow regime at smaller flow Reynolds numbers Re as well as the fully time-dependent regimes at higher values with a turbulent flow in the wake of the magnetic obstacle. We present a systematic study of these two basic flow regimes on Re and the Hartmann number Ha, a measure of the strength of the magnetic dipole field. Furthermore, three orientations of the dipole are compared, the streamwise, spanwise and wall-normal ones. The most efficient generation of turbulence at a fixed distance above the duct occurs for the spanwise orientation in which we can observe the formation of Hartmann layers at the top plate. (© 2013 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim)     

Nanomaterialien zum Anfassen. Do‐it‐yourself !

Eight selected experiments intend at demonstrating synthesis, properties, function and application of nanomaterials. The reader should be stimulated to “Do‐it‐yourself” experiments at schools as well as at universities. In detail the experiments are: (1) Light scattering of suspensions, (2) Self‐made opals, (3) Quantum‐Size effects and red gold, (4) Surfaces and surface functionalization, (5) Pyrophoric iron, (6) Superparamagnetism and magnetic liquids, (7) TiO₂ and dye‐sensitized solar cells as well as (8) Phosphors and luminescent biomarkers. All experiments are organized to allow for simple and fast implementation, although this implies a certain limitation regarding the quality of the material properties in detail. Altogether, the interest in nanosciences and nanotechnology should be aroused as well as the curiosity to learn even more.     

Enzymatic, spectrophotometric determination of glucose, fructose, sucrose, and inulin/oligofructose in foods

A fast, simple, and accurate method, using only standard laboratory equipment, was developed for the quantification of glucose, fructose, sucrose, and inulin/oligofructose in different food matrixes. Samples were extracted using boiling water and hydrolyzed with sucrase and fructanase. Sugars were determined in the initial extract and in both hydrolysates using an enzymatic, spectrophotometric kit for glucose and fructose determination with hexokinase, glucose-6-phosphate dehydrogenase, and phosphoglucose isomerase. Calculations of sucrose and inulin/oligofructose were based only on fructose measurement. Glucose results of the hydrolysates were not used for inulin/oligofructose calculations because of possible interference. Released glucose by the hydrolysis of maltose or by possible partial hydrolysis of other compounds like maltodextrines, starch, lactose, or maltitol could interfere in the measurement of the sucrase and the fructanase hydrolysates. To validate the method, a wide range of different food matrixes and different amounts of inulin/oligofructose (1-54%) were analyzed. Mean recovery +/- relative standard deviation (RSD) for inulin or oligofructose was 96.0 +/- 5.3%. The RSDr for inulin/oligofructose measured on 35 food samples, analyzed in duplicate, was 5.9%. Accuracy and precision of the method were less for samples with large concentrations of sucrose, maltose, maltodextrines, or starch (ratio to inulin/oligofructose >4 to 1). Precision and accuracy were comparable with those of the ion exchange chromatographic method AOAC 997.08 and the enzymatic, spectrophotometric method AOAC 999.03. In contrast to 999.03, this method allows the accurate quantification of both GFn and Fn forms.