Thermal Stability of Amorphous Solid Dispersions

Amorphous solid dispersion drug delivery systems (ASD DDS) were proved to be efficient for the enhancement of solubility and bioavailability of poorly water-soluble drugs. One of the major keys for successful preparation of ASD is the selection of appropriate excipients, mostly polymers, which have a crucial role in improving drug solubility and its physical stability. Even though, excipients should be chemically inert, there is some evidence that polymers can affect the thermal stability of active pharmaceutical ingredients (API). The thermal stability of a drug is closely related to the shelf-life of pharmaceutical products and therefore it is a matter of high pharmaceutical relevance. An overview of thermal stability of amorphous solids is provided in this paper. Evaluation of thermal stability of amorphous solid dispersion is perceived from the physicochemical perspective, from a kinetic (motions) and thermodynamic (energy) point of view, focusing on activation energy and fragility, as well all other relevant parameters for ASD design, with a glance on computational kinetic analysis of solid-state decomposition.     

Enhanced Thermal Oxidation Stability of Reduced Graphene Oxide by Nitrogen Doping

Nitrogen‐doped reduced graphene oxide (N‐doped RGO) samples with a high level of doping, up to 13 wt. %, have been prepared by annealing graphene oxide under a flow of pure ammonia. The presence of nitrogen within the structure of RGO induces a remarkable increase in the thermal stability against oxidation by air. The thermal stability is closely related with the temperature of synthesis and the nitrogen content. The combustion reaction of nitrogen in different coordination environments (pyridinic, pyrrolic, and graphitic) is analyzed against a graphene fragment (undoped) from a thermodynamic point of view. In agreement with the experimental observations, the combustion of undoped graphene turns out to be more spontaneous than when nitrogen atoms are present.     

Formation of “Quasi” Contact or Solvent‐separated Ion Pairs in the Local Environment of Probe Molecules Dissolved in Ionic Liquids

The change from “quasi” contact to “quasi” solvent‐separated ion‐pair configuration in the local environment of a probe molecule in ionic liquids depends on the varying interaction strength of the chosen anions. The ion speciation in these Coulomb fluids could be shown by combining infrared spectroscopy, density functional theory calculations, and natural bond orbital analysis using a low‐self‐clustering probe molecule.     

Unsaturated polyamides and polyesters prepared from 1,4-bis(2-carboxyvinyl)benzene and 4-hydroxycinnamic acid

Various unsaturated polyamides and polyesters were prepared from the reactions of 1,4-bis(2-carboxyvinyl)benzene acid chloride with aromatic diamines and bisphenols, respectively. In addition, various unsaturated homo- and copolyesters were synthesized from 4-hydroxycinnamic acid and 4-hydroxybenzoic acid. They were heat-cured to thermally stable resins. The polymers were characterized by inherent viscosity measurements, FT-IR, x-ray, DTA, TMA, TGA, and isothermal gravimetric analysis. The water absorption as well as the solubility behavior of the polymers was also investigated. © 1996 John Wiley & Sons, Inc.     

Effect of curing accelerators on thermal imidization of polyamic acids at low temperature

The effect of new additives on the thermal conversion of a range of polyamic acids to polyimides at temperatures lower than 100°C was investigated using infrared spectroscopy. Additives such as m-hydroxybenzoic acid, p-hydroxyphenylacetic acid, and p-hydroxybenzenesulfonic acid were found to be highly effective as curing catalysts or accelerators. The degree of imidization of polyamic acids in the presence of additives increased with an increase in the reaction temperature, and complete imidization was achieved at 140–200°C. The reaction was characterized by a rapid rate that slowed with time. © 1996 John Wiley & Sons, Inc.     

Isobaric thermal expansivities of polyethylenes with various crystallinities over the pressure range from 0.1 to 300 MPa and over the temperature range from 303 to 393 K

A pressure-controlled scanning calorimeter (PCSC) has been applied for measuring the isobaric volume thermal expansivities (α_p) of crystalline polymers as a function of pressure up to 300 MPa at various temperatures. The measurements have been performed for several well-defined polyethylenes with various degrees of crystallinity at 302.6, 333.0, 362.6, and 393.0 K. The results are reported as values of coefficients in a correlation equation, which facilitates the use of reported data over large ranges of temperature and pressure. The general pressure-temperature behavior of α_p for all polyethylenes under study is such that α_p increases with temperature and decreases with pressure. The increase with temperature is smaller at high pressures and the isotherms of α_p have a tendency to converge at high pressures; α_p decreases linearly with the crystallinity of the polyethylene over the whole range of pressure and temperature under investigation. From the linear approximation of experimental data for polyethylenes with various crystallinities the estimated α_p for both crystal and amorphous phases of polyethylenes have been determined as a function of pressure up to 300 MPa at 302.6, 333.0, and 362.5 K. The obtained results have been compared with available literature crystallographic data and with the values derived from the Pastine theoretical equation of state for both crystalline and amorphous phases. © 1996 John Wiley & Sons, Inc.     

控制结晶-微波碳热还原法制备高密度LiFePO4/C

应用控制结晶法从溶液相制备球形FePO4.xH2O,再高温烧结得到FePO4前驱体,最后用微波碳热还原法合成高密度L iFePO4/C.由XRD和SEM表征该材料的结构、形貌,并测试其电化学性能.     

Evolution of Physicochemical Parameters during the Thermal-Based Production of Água-mel,a Traditional Portuguese Honey-Related Food Product

The purpose of this work was to investigate the physicochemical changes occurring during the thermal-based production of água-mel, a traditional Portuguese honey-related food product. The refractive index, color parameters (hue angle, H°; chroma, C*), and the content of total reducing sugars, glucose, fructose, total brown pigments, and 5-hydroxymethylfurfural were monitored along the entire production process, and their evolution was kinetically modelled. Thermal processing caused a gradual decrease in sugars, which was accompanied by the formation of brown pigments and 5-hydroxymethylfurfural, increased concentration of soluble solids as evaluated through refractive index measurements, as well as the appearance of darker colors. In particular, a zero-order kinetic model could explain the changes in H° and reducing sugars, while the evolution of refractive index, brown pigments, 5-hydroxymethylfurfural, C*, fructose, and glucose were best fitted using a first-order kinetics model.     

Effect of Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums on the Pasting,Thermal, Textural,and Rheological Properties of Corn,Sweet Potato,and Turkish Bean Starches

This study was planned to explore the locally available natural sources of gum hydrocolloids as a natural modifier of different starch properties. Corn (CS), sweet potato (SPS), and Turkish bean (TBS) starches were mixed with locally extracted native or acetylated cactus (CG) and acacia (AG) gums at 2 and 5% replacement levels. The binary mixtures (starch–gums) were prepared in water, freeze dried, ground to powder, and stored airtight. A rapid viscoanalyzer (RVA), differential scanning calorimeter (DSC), texture analyzer, and dynamic rheometer were used to explore their pasting, thermal, textural, and rheological properties. The presence of acetylated AG or CG increased the final viscosity (FV) in all three starches when compared to starch pastes containing native gums. Plain SPS dispersion had a higher pasting temperature (PT) than CS and TBS. The addition of AG or CG increased the PT of CS, SPS, and TBS. The thermograms revealed the overall enthalpy change of the starch and gum blends: TBS > SPS > CS. The peak temperature (T_p) of starches increased with increasing gum concentration from 2 to 5% for both AG and CG native and modified gums. When compared to the control gels, the addition of 2% CG, either native or modified, reduced the syneresis of starch gels. However, further addition (5% CG) increased the gels’ syneresis. Furthermore, the syneresis for the first cycle on the fourth day was higher than the second cycle on the eighth day for all starches. The addition of native and acetylated CG reduced the hardness of starch gels at all concentrations tested. All of the starch dispersions had higher G′ than G″ values, indicating that they were more elastic and less viscous with or without the gums. The apparent viscosity of all starch gels decreased as shear was increased, with profiles indicating time-dependent thixotropic behavior. All of the starch gels, with or without gums, showed a non-Newtonian shear thinning trend in the shear stress vs. shear rate graphs. The addition of acetylated CG gum to CS resulted in a higher activation energy (Ea) than the native counterparts and the control. More specifically, starch gels with a higher gum concentration (5%) provided greater Ea than their native counterparts.