scholarly journals A sodium alginate-based sustained-release IPN hydrogel and its applications

RSC Advances ◽  
2020 ◽  
Vol 10 (65) ◽  
pp. 39722-39730
Author(s):  
Zuhao Zou ◽  
Bijun Zhang ◽  
Xiaoqin Nie ◽  
Yu Cheng ◽  
Zhang Hu ◽  
...  
Keyword(s):  
Controlled Release ◽  
Sustained Release ◽  
Sodium Alginate ◽  
Free Volume ◽  
Network Structure ◽  
Polymer Network ◽  
Polymer Networks ◽  
Three Dimensional ◽  
Interpenetrating Polymer Network ◽  
Dimensional Network

Interpenetrating polymer network (IPN) hydrogels are crosslinked by two or more polymer networks, providing free volume space in the three-dimensional network structure, and providing conditions for the sustained and controlled release of drugs.

scholarly journals Enhanced bacterial disinfection by CuI–BiOI/rGO hydrogel under visible light irradiation

RSC Advances ◽  
2021 ◽  
Vol 11 (33) ◽  
pp. 20446-20456
Author(s):  
Xi Ma ◽  
Ziwei Wang ◽  
Haoguo Yang ◽  
Yiqiu Zhang ◽  
Zizhong Zhang ◽  
...  
Keyword(s):  
Electron Transport ◽  
Visible Light ◽  
Network Structure ◽  
Visible Light Irradiation ◽  
Three Dimensional ◽  
Light Irradiation ◽  
Transport Capacity ◽  
Highly Efficient ◽  
Dimensional Network ◽  
Bacterial Disinfection

Compared with traditional layered graphene, graphene hydrogels have been used to construct highly efficient visible light-excited photocatalysts due to their particular three-dimensional network structure and efficient electron transport capacity.

scholarly journals Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4752
Author(s):  
Xiaoqing Qu ◽  
Yuliya Nazarenko ◽  
Wei Yang ◽  
Yuanyang Nie ◽  
Yongsheng Zhang ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Network Structure ◽  
Theoretical Basis ◽  
Fermentation Process ◽  
Three Dimensional ◽  
Rheological Characteristics ◽  
Fermentation Time ◽  
Spherical Aggregate ◽  
Dimensional Network ◽  
Solid Liquid

The oat β-glucan (OG) was added into set-type yogurt as a functional ingredient, in order to evaluate effects on the rheological characteristics and microstructure of set-type yogurt. When the OG concentration increased from 0 to 0.3%, the WHC gradually increased. At 0.3% OG, the set-type yogurt had the highest WHC of 94.67%. Additionally, the WHC continuously decreased, reaching the lowest WHC (about 80%) at 0.5% OG. When 0.3% OG was added, the highest score of sensory evaluation was about 85. The rheological result showed that the fermentation process went through the changes as follows: solid → liquid → solid → liquid. The addition of 0.3% OG decreased the fermentation time of set-type yogurt by about 16 min, making yogurt more inclined to be liquid. The acidity of set-type yogurt with OG was slightly higher. The result of microstructure showed that the addition of OG destroyed the three-dimensional network structure of yogurt, and some spherical aggregate particles could be clearly observed at 0.3% OG. Overall, this study provided a theoretical basis for the application of OG in set-type yogurt.

scholarly journals Macroporous chitosan/methoxypoly(ethylene glycol) based cryosponges with unique morphology for tissue engineering applications

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Pradeep Kumar ◽  
Viness Pillay ◽  
Yahya E. Choonara
Keyword(s):  
Tissue Engineering ◽  
Polymer Network ◽  
Three Dimensional ◽  
Hysteresis Loops ◽  
Interpenetrating Polymer Network ◽  
Morphological Data ◽  
Porous Scaffolds ◽  
Morphological Variations ◽  
Molecular Stability ◽  
The Matrix

AbstractThree-dimensional porous scaffolds are widely employed in tissue engineering and regenerative medicine for their ability to carry bioactives and cells; and for their platform properties to allow for bridging-the-gap within an injured tissue. This study describes the effect of various methoxypolyethylene glycol (mPEG) derivatives (mPEG (-OCH3 functionality), mPEG-aldehyde (mPEG-CHO) and mPEG-acetic acid (mPEG-COOH)) on the morphology and physical properties of chemically crosslinked, semi-interpenetrating polymer network (IPN), chitosan (CHT)/mPEG blend cryosponges. Physicochemical and molecular characterization revealed that the –CHO and –COOH functional groups in mPEG derivatives interacted with the –NH2 functionality of the chitosan chain. The distinguishing feature of the cryosponges was their unique morphological features such as fringe thread-, pebble-, curved quartz crystal-, crystal flower-; and canyon-like structures. The morphological data was well corroborated by the image processing data and physisorption curves corresponding to Type II isotherm with open hysteresis loops. Functionalization of mPEG had no evident influence on the macro-mechanical properties of the cryosponges but increased the matrix strength as determined by the rheomechanical analyses. The cryosponges were able to deliver bioactives (dexamethasone and curcumin) over 10 days, showed varied matrix degradation profiles, and supported neuronal cells on the matrix surface. In addition, in silico simulations confirmed the compatibility and molecular stability of the CHT/mPEG blend compositions. In conclusion, the study confirmed that significant morphological variations may be induced by minimal functionalization and crosslinking of biomaterials.

Chemical Stress Relaxation of NR Networks Prepared in the Swollen State

1986 ◽  
Vol 59 (4) ◽  
pp. 541-550 ◽  
Author(s):  
Kyung-Do Suh ◽  
Hidetoshi Oikawa ◽  
Kenkichi Murakami
Keyword(s):  
Stress Relaxation ◽  
Network Structure ◽  
Three Dimensional ◽  
Polymer Chains ◽  
Chemical Stress ◽  
Network Chain ◽  
Crosslinking Process ◽  
Dimensional Network ◽  
Chemical Relaxation ◽  
The Difference

Abstract From the experimental results of the present investigation, it is apparent that two kinds of networks which have a different three-dimensional network structure give quite different behavior of chemical stress relaxation, even if both networks have the same network chain density. The difference in three-dimensional network structure for the two kinds of rubber arises from the degree of entanglement, which changes with the concentration of the polymer chains prior to the crosslinking process. The direct cause of chemical relaxation is due to the scission of network chains by degradation, whereas the total relaxation is caused by the change of geometrical conformation of network chains. This then casts doubt on the basic concept of chemorheology which is represented by Equation 2.

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