NIPAM polymer/polyurethane resin films and the moisture transport characteristics of film-treated fabrics

2020 ◽  
pp. 004051752094569
Author(s):  
Masao Enomoto ◽  
Yuichiro Omote ◽  
Mitsuo Miyajima ◽  
Che Kyung Yun
Keyword(s):  
Water Absorption ◽  
Moisture Transport ◽  
Water Solubility ◽  
Functional Materials ◽  
Solution Temperature ◽  
Absorption Feature ◽  
Temperature Sensitive ◽  
Water Absorption Coefficient ◽  
Solubility In Water ◽  
Copolymer Films

Numerous studies have addressed the use of poly( N-isopropylacrylamide) or (poly-NIPAM) homopolymers in drug delivery systems. However, their application has not been extended to textiles owing to their high solubility in water. In this study, we investigated thermo-responsive, hydrophilic, breathable, waterproof films as well as fabrics treated with these films. To impart temperature-sensitivity, a poly-NIPAM polymer was used, with water solubility at or below the lower critical solution temperature (LCST). The poly-NIPAM used in this study had to be insoluble in water, even at the LCST or below it. Consequently, this study was performed using films wherein poly-NIPAM was copolymerized with hydrophilic polyurethane (PU). The change in water solubility of the homopolymer at temperatures greater than or less than the LCST could be verified from the water absorption coefficient of the films observed at various temperatures. Subsequently, we ascertained the functionality of the temperature-sensitive water absorption feature. In addition, we validated the functionality of the breathable, waterproof films and the condensation-inhibition capacity of film-treated fabrics. As a result, we postulated that the fabrics coated with poly-NIPAM/PU copolymer films could serve as functional materials for apparel with novel and improved moisture transport characteristics.

scholarly journals CHEMICAL, GRANULOMETRIC AND TECHNOLOGICAL CHARACTERISTICS OF WHOLE FLOURS FROM COMMERCIAL CULTIVARS OF COWPEA

2018 ◽  
Vol 31 (1) ◽  
pp. 217-224
Author(s):  
MAIARA JAIANNE BEZERRA LEAL RIOS ◽  
KAESEL JACKSON DAMASCENO-SILVA ◽  
REGILDA SARAIVA DOS REIS MOREIRA-ARAÚJO ◽  
EVÂNIA ALTINA TEIXEIRA DE FIGUEIREDO ◽  
MAURISRAEL DE MOURA ROCHA ◽  
...  
Keyword(s):  
Water Absorption ◽  
Mineral Content ◽  
Water Solubility ◽  
Added Value ◽  
Solubility In Water ◽  
Cowpea Cultivars ◽  
Technological Characteristics ◽  
Microbiological Characteristics ◽  
Copper Manganese ◽  
Flour Production

ABSTRACT Flour production through milling is an alternative for the cowpea processing, when the aim is to obtain a product with higher added value. The objective of this work was to determine the chemical composition, the granulometry, and evaluate the microbiological characteristics of whole-bean flours from five cowpea cultivars (BRS Cauamé, BRS Guariba, BRS Xiquexique, BRS Novaera and BRS Itaim). Cowpea beans were dried in a oven (Fanem, 320-SE) at 50 °C for 6 hours, milled in a cyclone-type rotor mill (Tecnal, TE-651/2) and, subsequently, in a pulverizer-type semi-industrial mill (Fritsch, Pulverisette 14) to obtain the flour. The flour centesimal composition, total energetic value, mineral content, granulometry, microbiological characteristics, and technological properties-flour water absorption and solubility in water-were analyzed. All analyzes were performed in triplicate and the results expressed in mean ± standard deviation. The means were compared by the Scott-Knott test (p ≤ 0.05). The flour centesimal composition presented (g per 100 g of flour): 7.13 to 10.33 of moisture, 2.06 to 3.65 of ashes, 1.53 g to 2.90 of lipids, 21.73 to 25.77 of proteins, and 58.08 to 64.02 of carbohydrate. The flours had on average 359.04 Kcal (100 g) and presented high iron, zinc, copper, manganese, phosphorus and magnesium contents. The whole-bean flours from the cultivars BRS Cauamé and BRS Xiquexique are sources of calcium. Regarding the microbiological characteristics, all flours are innocuous. The water absorption index were within 1.77 and 2.20 g g-1 and the water solubility index within 17 and 23%. All whole-bean flours had good nutritional, technological and microbiological characteristics, and thus potential for use in bakery products.

scholarly journals Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 485
Author(s):  
Vera Schmid ◽  
Antje Trabert ◽  
Judith (Schäfer) Keller ◽  
Mirko Bunzel ◽  
Heike P. Karbstein ◽  
...  
Keyword(s):  
Water Absorption ◽  
Dietary Fiber ◽  
Water Solubility ◽  
Apple Pomace ◽  
Raw Material ◽  
Food Ingredients ◽  
Insoluble Dietary Fiber ◽  
Extrusion Processing ◽  
The Impact ◽  
Treated Apple

Food by-products can be used as natural and sustainable food ingredients. However, a modification is needed to improve the technofunctional properties according to the specific needs of designated applications. A lab-scale twin-screw extruder was used to process enzymatically treated apple pomace from commercial fruit juice production. To vary the range of the thermomechanical treatment, various screw speeds (200, 600, 1000 min−1), and screw configurations were applied to the raw material. Detailed chemical and functional analyses were performed to develop a comprehensive understanding of the impact of the extrusion processing on apple pomace composition and technofunctional properties as well as structures of individual polymers. Extrusion at moderate thermomechanical conditions increased the water absorption, swelling, and viscosity of the material. An increase in thermomechanical stress resulted in a higher water solubility index, but negatively affected the water absorption index, viscosity, and swelling. Scanning electron microscopy showed an extrusion-processing-related disruption of the cell wall. Dietary fiber analysis revealed an increase of soluble dietary fiber from 12.6 to 17.2 g/100 g dry matter at maximum thermo-mechanical treatment. Dietary fiber polysaccharide analysis demonstrated compositional changes, mainly in the insoluble dietary fiber fraction. In short, pectin polysaccharides seem to be susceptible to thermo-mechanical stress, especially arabinans as neutral side chains of rhamnogalacturonan I.

Bio-inspired Passive Skin Cooling for Handheld Microelectronics Devices

2012 ◽  
Vol 134 (1) ◽  
Author(s):  
Zhi Huang ◽  
Xinsheng Zhang ◽  
Ming Zhou ◽  
Xiaoding Xu ◽  
Xianzheng Zhang ◽  
...  
Keyword(s):  
Heat Dissipation ◽  
Handheld Devices ◽  
Solution Temperature ◽  
Passive Cooling ◽  
Temperature Sensitive ◽  
Operation System ◽  
Critical Solution Temperature ◽  
Handheld Device ◽  
Skin Cooling ◽  
Cooling Technology

Increasing functionality demands more heat dissipation from the skin of handheld devices. The maximum amount of heat that can be dissipated passively, prescribed by the natural convection and blackbody radiation theories, is becoming the bottleneck. In this letter, we propose a novel bio-inspirited technique that may overcome this passive cooling limit. It is made possible by using a biomimetic skin capable of perspiration on demand. The key component of the biomimetic skin is a thin layer of temperature sensitive hydro gel (TSHG). The TSHG layer can sweat the skin with moisture when the skin temperature is higher than the TSHG’s lower critical solution temperature (LCST), and thus boost the heat dissipation rate through evaporation. The TSHG layer can absorb moisture at low temperature to replenish. With this novel passive cooling technology, a handheld device can have nearly four times more power beyond the traditional passive cooling limit, and may be powerful enough to run a desktop operation system like a full functional personal computer.

scholarly journals Effect of Different Extrusion Processing Parameters on Physical Properties of Soy White Flakes and High Protein Distillers Dried Grains-Based Extruded Aquafeeds

2014 ◽  
Vol 3 (6) ◽  
pp. 107 ◽  
Author(s):  
Sushil K. Singh ◽  
K. Muthukumarappan
Keyword(s):  
Physical Properties ◽  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Expansion Ratio ◽  
High Protein ◽  
Regression Equations ◽  
Process Variables ◽  
Distillers Dried Grains ◽  
Durability Index

<p>Nutritionally balanced ingredient blends for catla (<em>Catla catla</em>), belonging to the family Cyprinidae, were extruded using single screw extruder. The extrusion was carried out at five levels of soy white flakes content (21%, 29%, 40%, 52%, and 59% db), five levels of moisture content (15, 19, 25, 31, and 35% db) and five levels of barrel temperature (100, 110, 125, 140, and 150 ºC) using three different die nozzles (having L/D ratios 3.33, 5.83, and 7.25). Blends with net protein content of 32.5% contains soy white flakes, along with high protein distillers dried grains (HP-DDG), corn flour, corn gluten meal, fish meal, vitamin, and mineral mix. A central composite rotatable design (CCRD) and  response surface methodology (RSM) was used to investigate the significance of independent and interaction effects of the extrusion process variables on the extrudates physical properties namely pellet durability index, bulk density, water absorption and solubility indices and expansion ratio. Quadratic polynomial regression equations were developed to correlate the product responses and process variables as well as to obtain the response surfaces plots. The independent variables had significant (<em>P </em>&lt; 0.05) effects on physical properties of extrudates: (i) higher soy white flakes content increased the pellet durability index and water absorption index, but decreased the water solubility index, (ii) higher temperature decreased pellet durability index, bulk density and water solubility index, (iii) increased L/D ratio from 3.33 to 7.25 increased the pellet durability index, expansion ratio but decreased the bulk density of the extrudates.</p>

scholarly journals FEATURES OF PHYSICAL AND MECHANICAL PARAMETERS OF ACRYLIC PLASTICS AFTER FULLERENE COATING

2020 ◽  
Vol 73 (6) ◽  
pp. 1097-1102
Author(s):  
Bohdan Yu. Sylenko ◽  
Valentyn M. Dvornyk ◽  
Yurii I. Sylenko ◽  
Maryna V. Khrebor ◽  
Tetiana A. Khmil ◽  
...  
Keyword(s):  
Water Absorption ◽  
Water Solubility ◽  
Mechanical Parameters ◽  
Strength Parameters ◽  
Residual Monomer ◽  
Denture Stomatitis ◽  
Group I ◽  
Fullerene Coating ◽  
Modified Surface ◽  
The Given

The aim of the research is to study the physical and mechanical parameters of the bases in removable laminar dentures after modification of their surface. Materials and methods: the studied samples were divided into two groups (group I – acrylic plastics, and group II – acrylic plastics with fullerene С60 nanocoating), 50 samples in each group. The coefficients of water absorption, water solubility, microhardness and deformation characteristics of materials were studied. Results and conclusions: The material covered with fullerene С60 has a lower coefficient of water absorption and water solubility, which amounted to 0.55% and 0.23% respectively, from the initial weight of samples, as compared with acrylic plastics without coating (0.71% and 034%, respectively). The strength parameters of samples of group ІІ were higher by 13.5% as compared to group І. The given results of water absorption and water-solubility show that acrylic plastics with fullerene С60 molecules coating has a lower coefficient of water absorption and water solubility, in comparison with acrylic plastics without coating. This indicates a higher degree of resistance to biodegradation of the modified surface material, in turn reducing the washing-out of residual monomer from the denture, which directly improves the strength parameters of the acrylic plastics and can prevent the development of denture stomatitis.

scholarly journals Impacts of Cooking Times (Steaming and Cooking on Embers) on Some Physico-Functional Parameters of Yam (Dioscorea bulbifera) Flours Cv Dougon-won Consumed in Côte d'Ivoire

2019 ◽  
pp. 1-13
Author(s):  
Gbocho Serge Elvis Ekissi ◽  
Jacques Yapi Achy ◽  
Martin Tanoh Kouadio ◽  
Bedel Jean Fagbohoun ◽  
Lucien Patrice Kouamé
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Foam Stability ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Functional Parameters ◽  
Swelling Power ◽  
Dioscorea Bulbifera ◽  
Cooking Times

Impacts of cooking times (steaming and cooking on embers) on some physico-functional parameters of yam (D. bulbifera) flours cv Dougou-won were determined during 10, 20 and 30 min. Results showed that steaming and cooking on embers increased significantly (P <0.05) the dispersibility (D), water absorption capacity (WAC), paste clarity (PC), water solubility index (WSI), swelling power (SP), least gelation capacity (LGC) and solubility (S) but decreased significantly (P <0.05) foam capacity (FC), wettability (W) and foam stability (FS) of flours (D. bulbifera) cv Dougou-won. Steaming increased significantly (P <0.05) oils absorption capacity (OAC) and bulk density (BD). However, cooking on embers decreased significantly (P <0.05) oils absorption capacity (OAC) but not affected significantly (P <0.05) bulk density (BD). The steaming time (30 min) is recommended to considerably influence the physico-functional parameters of the yam (D. bulbifera) flours cv Dougou-won.

To investigate the Effect of extrusion process conditions on the functional characteristics of expanded products Based on corn- almond

2015 ◽  
Vol 16 (SE) ◽  
pp. 519-524
Author(s):  
Neda Hashemi ◽  
Sayed Ali Mortazavi ◽  
Elnaz Milani ◽  
Faride Tabatabaie Yazdi
Keyword(s):  
Water Absorption ◽  
Water Solubility ◽  
Extrusion Process ◽  
Absorption Index ◽  
Process Conditions ◽  
Oil Absorption ◽  
Nutritional Properties ◽  
Humidity Level ◽  
Functional Features ◽  
Flour Blends

In recent years, the demand for snacks with optimal functional and nutritional properties has a dramatic increased; hence researching in this regard is considered as an essential task. Almond, is one of the nuts kernel and an important source of nutrients, especially fats, fiber, antioxidants, vitamins and minerals such as iron and calcium. Using this seeds nut in expanded products not only improves the nutritional properties but also it causes to produce a product with optimal functional features. As the screw rate and humidity level have a great effect on the properties of extruded products. In this study, defatted almond flour –corn flour blends (20 - 80) were extruded in a co-rotating twin-screw extruder. Response surface methodology using a central composite design was used to evaluate the effects of independent variables, namely screw rate (120–220 rpm) and humidity level (12–16%) on functional properties (water absorption index, water solubility index and oil absorption index). Based on the process optimization maximum water absorption is 6.54085, water solubility is 25.6472 and oil absorption is 3.09778 that was belong to the production of screw rate 209.17 rpm and the 14% humidity.

scholarly journals New Active Pharmaceutical Ingredient-Ionic Liquids (API-ILs) Derived from Indomethacin and Mebendazole

Proceedings ◽  
2018 ◽  
Vol 9 (1) ◽  
pp. 48 ◽  
Author(s):  
◽  
Emilia Tojo
Keyword(s):  
Ionic Liquids ◽  
Water Solubility ◽  
Methanesulfonic Acid ◽  
Active Pharmaceutical Ingredient ◽  
High Water ◽  
Solubility In Water ◽  
Pharmaceutical Ingredients ◽  
Low Toxicity ◽  
Low Solubility ◽  
High Water Solubility

The transformation of two solid Active Pharmaceutical Ingredients (APIs) into new ionic liquids (IL)s that incorporate APIs (API-ILs) is reported. The structures of the APIs (indomethacin and mebendazole) were selected by their susceptibility to being transformed into API-ILs (either to form the cation or the anion) and their limited bioavailability due to their low solubility in water. The counterions, such as those derived from 2-dimethylaminoethanol (DMEA), tetramethylguanidine (TMG), 1,8-diazabicyclo[5.4.0]undec-7-ene (DBU), 1,4-diazabicyclo[2.2.2] (TED), <i>p</i>-toluensulfonic acid, glycolic acid, methanesulfonic acid, and saccharin, were carefully chosen, aiming for high biocompatibility, low toxicity, and high water solubility. The synthesis was carried out by direct treatment of the API with the corresponding selected acid or base. Finally, the solubility in water of all the synthesized salts was determined.

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