Spatial Ordering of Colloids in a Drying Aqueous Polymer Droplet

Langmuir ◽  
2013 ◽  
Vol 29 (8) ◽  
pp. 2588-2594 ◽  
Author(s):  
Erkan Senses ◽  
Matthew Black ◽  
Thomas Cunningham ◽  
Svetlana A. Sukhishvili ◽  
Pinar Akcora
Author(s):  
J. A. N. Zasadzinski ◽  
R. K. Prud'homme

The rheological and mechanical properties of crosslinked polymer gels arise from the structure of the gel network. In turn, the structure of the gel network results from: thermodynamically determined interactions between the polymer chain segments, the interactions of the crosslinking metal ion with the polymer, and the deformation history of the network. Interpretations of mechanical and rheological measurements on polymer gels invariably begin with a conceptual model of,the microstructure of the gel network derived from polymer kinetic theory. In the present work, we use freeze-etch replication TEM to image the polymer network morphology of titanium crosslinked hydroxypropyl guars in an attempt to directly relate macroscopic phenomena with network structure.


Polymers ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 90
Author(s):  
Łukasz Otulakowski ◽  
Maciej Kasprów ◽  
Aleksandra Strzelecka ◽  
Andrzej Dworak ◽  
Barbara Trzebicka

Thermoresponsive polymers are a promising material for drug nanocarrier preparation, which makes the study of their aggregation in physiological conditions very important. In this paper, the thermal behaviour of the thermoresponsive polymers poly(N-isopropylacrylamide), poly(2-isopropyl-2-oxazoline-co-2-n-propyl-2-oxazoline) and poly[(2-hydroxyethyl methacrylate)-co-oligo(ethylene glycol) methyl ether methacrylate] were studied in phosphate buffer (PBS) and solutions of its salts in concentration as in PBS. The thermal response of the polymers was measured using UV-Vis and dynamic light scattering (DLS). The salts shifted the cloud point temperature (TCP) of the (co)polymers to higher values compared to the TCP of aqueous polymer solutions. In PBS and NaCl solutions, all polymers exhibited an unexpected and previously unreported transmittance profile. During heating, an additional aggregation of polymers appeared above the TCP accompanied by the formation of a precipitate. In monosodium phosphate solutions and pure water, the studied polymers showed lower critical solution temperature (LCST-type) behaviour. DLS measurements showed that a salt influenced the size of the resulting polymer particles. The sizes and stability of particles depended on the heating rate. In PBS and NaCl solutions, the size of particles in the dispersion decreased above 60 °C, and the precipitate appeared on the bottom of the cuvette. The additional aggregation of polymer and its falling out of solution may hinder the removal of carriers from the body and has to be taken into account when preparing nanocarriers.


Nature ◽  
1959 ◽  
Vol 184 (4697) ◽  
pp. 1465-1468 ◽  
Author(s):  
PER-AKE ÅLBERTSSON ◽  
ED. JACQUES NYNS

Nature ◽  
2016 ◽  
Vol 534 (7607) ◽  
pp. S9-S10 ◽  
Author(s):  
Tobias Janoschka ◽  
Norbert Martin ◽  
Udo Martin ◽  
Christian Friebe ◽  
Sabine Morgenstern ◽  
...  

1996 ◽  
Vol 197 (12) ◽  
pp. 4173-4181 ◽  
Author(s):  
Hiromi Kitano ◽  
Yasushi Maeda ◽  
Masayo Yamamoto ◽  
Rie Izumida

2007 ◽  
Vol 19 (1) ◽  
pp. 84-90 ◽  
Author(s):  
Hilary I. Inyang ◽  
Sunyoung Bae ◽  
Godwin Mbamalu ◽  
Sang-Won Park
Keyword(s):  

1987 ◽  
Vol 65 (5) ◽  
pp. 990-995 ◽  
Author(s):  
Gérald Perron ◽  
Josée Francoeur ◽  
Jacques E. Desnoyers ◽  
Jan C. T. Kwak

The apparent molar volumes and heat capacities of aqueous mixtures of neutral polymers and ionic surfactants were measured at 25 °C. The polymers chosen were poly(vinylpyrrolidone) (PVP) and poly(ethyleneoxide) (PEO) and the surfactants were the C8, C10, and C12 homologs of sodium alkylsulfates and the C10, C12, and C16 homologs of alkyltrimethylammonium bromides. The polymer–surfactant interactions depend on the nature of both components and on the chain length of the surfactant. The thermodynamic properties of the cationic surfactants are essentially the same in the absence and presence of polymer indicating little surfactant–polymer interaction. On the other hand, the thermodynamic properties of anionic surfactants are shifted, upon the addition of polymers, in the direction of enhanced hydrophobic association. The effect increases with the surfactant chain length and with the polymer concentration. The effect is larger with PVP than with PEO.


Sign in / Sign up

Export Citation Format

Share Document