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  1. Article: Restorable, high-strength poly(N-isopropylacrylamide) hydrogels constructed through chitosan-based dual macro-cross-linkers with rapid response to temperature jumps

    Ma, X. M / Li, R / Ren, J / Lv, X. C / Zhao, X. H / Ji, Q / Xia, Y. Z

    RSC advances. 2017 Oct. 11, v. 7, no. 75

    2017  

    Abstract: To address the poor mechanical performance of conventional thermo-responsive poly(N-isopropylacrylamide) (pNIPAM) hydrogels, methacryloyl covalently-modified chitosan (methacryloylchitosan, MACS) was conceived as the chemical macro-cross-linker and ... ...

    Abstract To address the poor mechanical performance of conventional thermo-responsive poly(N-isopropylacrylamide) (pNIPAM) hydrogels, methacryloyl covalently-modified chitosan (methacryloylchitosan, MACS) was conceived as the chemical macro-cross-linker and employed cooperatively with chitosan, as the physical macro-cross-linker, to construct dually macro-cross-linked pNIPAM hydrogels for the first time. The employed MACS was synthesized through acylation of chitosan using methacrylic acid activated by N-(3-dimethylaminopropyl)-N′-ethylcarbodiimide hydrochloride (EDC) and N-hydroxy-succinimide (NHS). The influence of the preparation conditions, including the solids content, the dosage and component of the cross-linkers as well as the amount of the initiator, on the mechanical performance and swelling/deswelling properties of the obtained hydrogels was investigated systematically. The prepared dual-cross-linked pNIPAM hydrogels exhibit high mechanical strength, manifested in the achieved compressive stress of 8.75 MPa at 98% strain and tensile strength of 0.105 MPa. The high recovery efficiency (beyond 95%) from cyclic tensile tests reveals the good recoverability of these hydrogels. Moreover, they exhibit excellent thermo-responsiveness, to be more specific, rapid deswelling rates, i.e., most can release 50% of the absorbed water in ∼10 minutes on the temperature jump across the phase transition temperature. In particular, the deswelling rate increases with the increase of either the cross-linkers or MACS. The prominent mechanical performance and rapid responsiveness of the novel pNIPAM hydrogels is highly conductive for their future applications.
    Keywords acylation ; chitosan ; hydrogels ; phase transition ; temperature ; tensile strength
    Language English
    Dates of publication 2017-1011
    Size p. 47767-47774.
    Publishing place The Royal Society of Chemistry
    Document type Article
    ISSN 2046-2069
    DOI 10.1039/c7ra10148a
    Database NAL-Catalogue (AGRICOLA)

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  2. Article: Characterization of fungal community and dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine by means of multiple culture-independent methods

    Lv, X.-C. / Cai, Q.-Q. / Ke, X.-X. / Chen, F. / Rao, P.-F. / Ni, L.

    Food control

    2015  Volume 54, Issue -, Page(s) 231

    Document type Article
    ZDB-ID 1027805-9
    ISSN 0956-7135
    Database Current Contents Nutrition, Environment, Agriculture

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  3. Article: Bacterial community dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine as determined by culture-independent methods

    Lv, X.-C. / Huang, R.-L. / Chen, F. / Zhang, W. / Rao, P.-F. / Ni, L.

    Food control

    2013  Volume 34, Issue 2, Page(s) 300

    Document type Article
    ZDB-ID 1027805-9
    ISSN 0956-7135
    Database Current Contents Nutrition, Environment, Agriculture

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  4. Article: Yeast diversity of traditional alcohol fermentation starters for Hong Qu glutinous rice wine brewing, revealed by culture-dependent and culture-independent methods

    Lv, X.-C. / Huang, X.-L. / Zhang, W. / Rao, P.-F. / Ni, L.

    Food control

    2013  Volume 34, Issue 1, Page(s) 183

    Document type Article
    ZDB-ID 1027805-9
    ISSN 0956-7135
    Database Current Contents Nutrition, Environment, Agriculture

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  5. Article: Microbial community structure and dynamics during the traditional brewing of Fuzhou Hong Qu glutinous rice wine as determined by culture-dependent and culture-independent techniques

    Lv, X.-C. / Chen, Z.-C. / Jia, R.-B. / Liu, Z.-B. / Zhang, W. / Chen, S.-J. / Rao, P.-F. / Ni, L.

    Food control

    2015  Volume 57, Issue -, Page(s) 216

    Document type Article
    ZDB-ID 1027805-9
    ISSN 0956-7135
    Database Current Contents Nutrition, Environment, Agriculture

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  6. Article: Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE

    Lv, X.-C. / Weng, X. / Zhang, W. / Rao, P.-F. / Ni, L.

    Food control

    2012  Volume 28, Issue 2, Page(s) 426

    Language English
    Document type Article
    ZDB-ID 1027805-9
    ISSN 0956-7135
    Database Current Contents Nutrition, Environment, Agriculture

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  7. Article: Development of propidium monoazide combined with real-time quantitative PCR (PMA-qPCR) assays to quantify viable dominant microorganisms responsible for the traditional brewing of Hong Qu glutinous rice wine

    Lv, X.-C. / Li, Y. / Qiu, W.-W. / Wu, X.-Q. / Xu, B.-X. / Liang, Y.-T. / Liu, B. / Chen, S.-J. / Rao, P.-F. / Ni, L.

    Food control

    2016  Volume 66, Issue -, Page(s) 69

    Document type Article
    ZDB-ID 1027805-9
    ISSN 0956-7135
    Database Current Contents Nutrition, Environment, Agriculture

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  8. Article: Characterization of the dominant bacterial communities of traditional fermentation starters for Hong Qu glutinous rice wine by means of MALDI-TOF mass spectrometry fingerprinting, 16S rRNA gene sequencing and species-specific PCRs

    Lv, X.-C. / Jia, R.-B. / Li, Y. / Chen, F. / Chen, Z.-C. / Liu, B. / Chen, S.-J. / Rao, P.-F. / Ni, L.

    Food control

    2016  Volume 67, Issue -, Page(s) 292

    Document type Article
    ZDB-ID 1027805-9
    ISSN 0956-7135
    Database Current Contents Nutrition, Environment, Agriculture

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