Use of RAFT macro-surfmers for the synthesis of transparent aqueous colloids with tunable interactions

Soft Matter ◽  
2017 ◽  
Vol 13 (37) ◽  
pp. 6439-6449 ◽  
Author(s):  
Umberto Capasso Palmiero ◽  
Azzurra Agostini ◽  
Enrico Lattuada ◽  
Simone Gatti ◽  
Jaspreet Singh ◽  
...  
Keyword(s):  
Colloidal System ◽  
Particle Interactions ◽  
Water Based ◽  
Tunable Interactions

A water-based colloidal system was designed, in which the particles can be buoyancy and optical matched with the solvent, and where inter-particle interactions are tuned by changing the temperature.

scholarly journals Anisotropic viscoelastic phase separation in polydisperse hard rods leads to nonsticky gelation

2020 ◽  
Vol 117 (7) ◽  
pp. 3415-3420
Author(s):  
Claudia Ferreiro-Córdova ◽  
C. Patrick Royall ◽  
Jeroen S. van Duijneveldt
Keyword(s):  
Molecular Dynamics ◽  
Real Space ◽  
Isotropic Phase ◽  
Colloidal System ◽  
Particle Interactions ◽  
Clay Particles ◽  
Hard Rods ◽  
Two Phases ◽  
Dynamics Simulations ◽  
Anisotropic Viscosity

Spinodal demixing into two phases having very different viscosities leads to viscoelastic networks—i.e., gels—usually as a result of attractive particle interactions. Here, however, we demonstrate demixing in a colloidal system of polydisperse, rod-like clay particles that is driven by particle repulsions instead. One of the phases is a nematic liquid crystal with a highly anisotropic viscosity, allowing flow along the director, but suppressing it in other directions. This phase coexists with a dilute isotropic phase. Real-space analysis and molecular-dynamics simulations both reveal a long-lived network structure that is locally anisotropic, yet macroscopically isotropic. We show that our system exhibits the characteristics of colloidal gelation, leading to nonsticky gels.

scholarly journals Preparation of colloidal molecules with temperature-tunable interactions from oppositely charged microgel spheres

Soft Matter ◽  
2019 ◽  
Vol 15 (42) ◽  
pp. 8512-8524 ◽  
Author(s):  
Linda K. Månsson ◽  
Tym de Wild ◽  
Feifei Peng ◽  
Stefan H. Holm ◽  
Jonas O. Tegenfeldt ◽  
...  
Keyword(s):  
Volume Fraction ◽  
Particle Interactions ◽  
Temperature Responsive ◽  
Tunable Interactions ◽  
Oppositely Charged

Oppositely charged, soft, temperature-responsive PNIPAM microgels are used to assemble core–satellite-type colloidal molecules, thereby enabling convenient in situ tuning of size, volume fraction and inter-particle interactions with temperature.

BROWNIAN DYNAMICS ANALYSIS OF CLUSTER STRUCTURES AND MAGNETIC CHARACTERISTICS OF FERROMAGNETIC PARTICLES SUBJECTED TO A SHEAR FLOW FIELD

2001 ◽  
Vol 15 (06n07) ◽  
pp. 823-828 ◽  
Author(s):  
HISAO MORIMOTO ◽  
TORU MAEKAWA
Keyword(s):  
Shear Rate ◽  
Shear Flow ◽  
Brownian Dynamics ◽  
Magnetic Characteristics ◽  
Colloidal System ◽  
Dynamics Analysis ◽  
Rheological Characteristics ◽  
High Shear ◽  
Particle Interactions ◽  
Ferromagnetic Particles

We carried out Brownian dynamics analysis of a ferromagnetic colloidal system which is subjected to both shear flow and external magnetic fields and investigated the magnetic and rheological characteristics. The effects of the strength of magnetic field, particle interactions and shear rate on the magnetisation, the viscosity and the cluster formations are examined and discussed. The cluster structures in the ferromagnetic colloidal system and rheological characteristics of the system in both low and high shear rate regions are made clear.

Formation and Structure of Casein Micelles in Lactating Mammary Tissue

1970 ◽  
Vol 28 ◽  
pp. 150-151
Author(s):  
Robert J. Carroll ◽  
Marvin P. Thompson ◽  
Harold M. Farrell
Keyword(s):  
Size Distribution ◽  
G Protein ◽  
Milk Proteins ◽  
Mammary Tissue ◽  
Colloidal System ◽  
Casein Micelles ◽  
The Stability

Milk is an unusually stable colloidal system; the stability of this system is due primarily to the formation of micelles by the major milk proteins, the caseins. Numerous models for the structure of casein micelles have been proposed; these models have been formulated on the basis of in vitro studies. Synthetic casein micelles (i.e., those formed by mixing the purified αsl- and k-caseins with Ca2+ in appropriate ratios) are dissimilar to those from freshly-drawn milks in (i) size distribution, (ii) ratio of Ca/P, and (iii) solvation (g. water/g. protein). Evidently, in vivo organization of the caseins into the micellar form occurs in-a manner which is not identical to the in vitro mode of formation.

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