Search results for "polymer"

showing 10 items of 10504 documents

Modular Small Diameter Vascular Grafts with Bioactive Functionalities.

2015

We report the fabrication of a novel type of artificial small diameter blood vessels, termed biomimetic tissue-engineered blood vessels (bTEBV), with a modular composition. They are composed of a hydrogel scaffold consisting of two negatively charged natural polymers, alginate and a modified chitosan, N,O-carboxymethyl chitosan (N,O-CMC). Into this biologically inert scaffold two biofunctionally active biopolymers are embedded, inorganic polyphosphate (polyP) and silica, as well as gelatin which exposes the cell recognition signal, Arg-Gly-Asp (RGD). These materials can be hardened by exposure to Ca(2+) through formation of Ca(2+) bridges between the polyanions, alginate, N,O-CMC, and polyP…

food.ingredientAlginateslcsh:MedicineBiocompatible Materialsmacromolecular substancesengineering.materialGelatinChitosanchemistry.chemical_compoundCalcium ChloridefoodTissue engineeringGlucuronic AcidBlood vessel prosthesisPolyphosphatesElastic ModulusTensile StrengthAbsorbable ImplantsMaterials TestingHuman Umbilical Vein Endothelial CellsHumanslcsh:ScienceBlood CoagulationCell Line Transformedchemistry.chemical_classificationChitosanMultidisciplinaryTissue EngineeringTissue ScaffoldsHexuronic Acidslcsh:Rtechnology industry and agricultureBiomaterialEndothelial CellsHydrogelsPolymerSilicon DioxideBlood Vessel ProsthesischemistrySelf-healing hydrogelsengineeringlcsh:QVascular GraftingBiopolymerOligopeptidesBiomedical engineeringResearch ArticlePloS one
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Dielectric properties of water/lecithin/cyclohexane gels

1993

Dielectric relaxation measurements in the frequency range 0.1–15 GHz have been carried out on water/lecithin/cyclohexane gels using a time domain reflectometry method (TDR). Dielectric dispersions describable in terms of a power law typical of percolated systems, but with exponents significantly different from those characterizing statically or dynamically percolated systems are observed. The dielectric dispersions, attributed to water and/or lecithin head group rotational motions, indicate that these motions are characterized by a wide spectrum of relaxation times.

food.ingredientAqueous solutionPolymers and PlasticsCyclohexaneChemistryThermodynamicsDielectricLecithinPower lawchemistry.chemical_compoundColloid and Surface ChemistryfoodNuclear magnetic resonanceMaterials ChemistryRelaxation (physics)MicroemulsionPhysics::Chemical PhysicsPhysical and Theoretical ChemistryReflectometryColloid and Polymer Science
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ITS1 region of the nuclear ribosomal DNA of the mycoparasite Pythium periplocum, its taxonomy, and its comparison with related species.

2000

Pythium periplocum Drechsler was isolated from some soil samples taken in the botanical garden of Tenerife, Canary Islands. This fungus has been found to be an aggressive mycoparasite of Botrytis cinerea. It is unique amongst the members of the genus Pythium because of the character combination of inflated filamentous type of sporangia and ornamented oogonia. The taxonomic description of this fungus and its comparison with related species, together with the polymerase chain reaction of the internal transcribed spacer of its nuclear ribosomal DNA, are discussed in this article.

food.ingredientBase SequenceSporangiumfungiMolecular Sequence Datafood and beveragesPythiumSequence Analysis DNABiologybiology.organism_classificationMicrobiologyDNA RibosomalPolymerase Chain ReactionfoodAntheridiumBotanyGeneticsTaxonomy (biology)PythiumInternal transcribed spacerMolecular BiologyRibosomal DNASoil MicrobiologyBotrytis cinereaBotrytisFEMS microbiology letters
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Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content

2008

International audience; Gas–matrix partition coefficients (k) of volatile compounds of a strawberry flavour added to a complex model system (custard dessert, COST action 921 recipe) were determined. The influence of fat content on the volatility of the strawberry aroma compounds was investigated using full fat milk- (FFM) and skimmed milk- (SM) custards. For the purpose of this study, the phase ratio variation (PRV) method was used because of its easy application for a mixture of volatiles without requiring any calibration. From the 15 aroma compounds present in the flavouring mixture, seven were volatile enough to be detected and concentrated enough to allow the calculation of k values. Ga…

food.ingredientFlavour01 natural sciencesHexanalAnalytical Chemistrychemistry.chemical_compound0404 agricultural biotechnologyfoodCustard[CHIM.ANAL]Chemical Sciences/Analytical chemistrySkimmed milk[CHIM]Chemical SciencesAroma compoundFood scienceStrawberry aroma compoundsAromaFlavorChromatographybiologyMilk fat010401 analytical chemistryEthyl hexanoate04 agricultural and veterinary sciencesGeneral MedicineGas/matrix partition coefficient; Phase ratio variation method (PRV); Milk fat; Strawberry aroma compounds; COST action 921; CustardCOST action 921biology.organism_classification040401 food science0104 chemical sciencesPartition coefficientGas/matrix partition coefficient[CHIM.POLY]Chemical Sciences/PolymerschemistryPhase ratio variation method (PRV)Food Science
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New Method of DNA Isolation from Two Food Additives Suitable for Authentication in Polymerase Chain Reaction Assays

2005

Locust bean gum and guar gum are galactomannans used as additives (E 410 and E 412, respectively) in the food industry as stabilizing agents. Analytical discrimination between the two additives in gums and foods is now feasible by molecular techniques. However, only complex and time-consuming DNA isolation protocols are available to date. We have developed simple improved protocols to obtain enough DNA suitable for PCR amplification from a few milligrams of commercial E 410 and E 412 additives (containing more than 75% polysaccharides). The suspension of additives in water or 10 mM Tris-HCl, pH 8.5, efficiently recovers DNA suitable for authentication in PCR assays. However, the Tris method…

food.ingredientFood industryGuarBiologyGalactansPolymerase Chain Reactionlaw.inventionMannanschemistry.chemical_compoundfoodPolysaccharideslawPlant GumsFood scienceLegumePolymerase chain reactionGuar gumbusiness.industryFood additiveDNAGeneral ChemistryDNA extractionBiochemistrychemistryFood AdditivesLocust bean gumGeneral Agricultural and Biological SciencesbusinessJournal of Agricultural and Food Chemistry
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Tailored electrospun nanofibrous polycaprolactone/gelatin scaffolds into an acid hydrolytic solvent system

2018

[EN] Blended nanofibrous scaffolds based on polycaprolactone (PCL) and gelatin (Ge) were successfully prepared. A formic/acetic acid (1:1) mixture was used to dissolve PCL/Ge blends from 100/0 to 20/80 %wt in steps of 10 %wt. The hydrolysis of the PCL diluted in the formic/acetic acid mixture was considered as a method for tailoring the surface morphology and physicochemical features of the nanofibrous PCL/Ge scaffolds as a function of the dissolution time. The fibre diameter remained in the nanoscale range for all the studied scaffolds, which is crucial to mimic the extra-cellular matrix size. The reduction of the intrinsic viscosity, molar mass and hydrodynamic radius found for the PCL mo…

food.ingredientHydrodynamic radiusMaterials scienceSolucions polimèriquesPolymers and PlasticsTailoringIntrinsic viscosityGeneral Physics and Astronomy02 engineering and technologymacromolecular substances010402 general chemistry01 natural sciencesGelatinScaffoldchemistry.chemical_compoundCrystallinityfoodCIENCIA DE LOS MATERIALES E INGENIERIA METALURGICAMaterials ChemistryGelatin (Ge)DissolutionPolycaprolactone (PCL)Molar massMaterials compostosElectrospinningHydrolysisOrganic Chemistrytechnology industry and agricultureCiència dels materials021001 nanoscience & nanotechnologyequipment and suppliesmusculoskeletal systemElectrospinning0104 chemical sciencesChemical engineeringchemistryPolycaprolactoneMAQUINAS Y MOTORES TERMICOS0210 nano-technology
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Characterisation of Pythium paroecandrum and its antagonism towards Botrytis cinerea, the causative agent of grey mould disease of grape.

2004

Pythium paroecandrum (B-30), an oomycete, was isolated from soil samples taken from a wheat field in Genlis in the Burgundy region of France and was found to check the growth and development of Botrytis cinerea, a serious grapevine pathogen. The oomycete is a fast-growing organism, living on vegetable debris, and can be recognised by its catenulate hyphal swellings, catenulate oogonia, and monoclinous antheridia. When grown together with B. cinerea, the causal agent of the grey mould disease of the grapevine, P. paroecandrum shows a pronounced antagonism and suppresses its growth and its aptitude to provoke the grey mould symptoms. Morphological features of this oomycete, its antagonism to …

food.ingredientHyphaPythiumMicrobiologyPolymerase Chain ReactionfoodBotanyAntibiosisDNA Ribosomal SpacerGeneticsVitisPythiumDNA FungalMolecular BiologySoil MicrobiologyBotrytis cinereaBotrytisPlant DiseasesOomycetebiologyfungifood and beveragesbiology.organism_classificationPlant LeavesOosporeBotrytisPythium paroecandrumAntagonismFEMS microbiology letters
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Physicochemical investigation of acrylamide solubilization in sodium bis(2-ethylhexyl)sulfosuccinate and lecithin reversed micelles.

2003

The state of acrylamide confined within dry sodium bis(2-ethylhexyl)sulfosuccinate (AOT) and lecithin reversed micelles dispersed in CCl4 has been investigated by FTIR and H-1 NMR spectroscopy. Measurements have been performed at 25 degreesC as a function of the acrylamide-to-surfactant molar ratio (R) at a fixed surfactant concentration (0.1 mol kg(-1)). The analysis of experimental data, corroborated by the results of SAXS measurements, is consistent with the hypothesis that acrylamide is quite uniformly distributed among reversed micelles mainly located in proximity to the surfactant head-group region and that its presence induces significant unidimensional growth of micellar aggregates.…

food.ingredientMagnetic Resonance Spectroscopyreversed micelleChemical PhenomenaSurface PropertiesSodiumchemistry.chemical_elementLecithinMicelleBiomaterialschemistry.chemical_compoundSurface-Active AgentsColloid and Surface ChemistryfoodPulmonary surfactantSpectroscopy Fourier Transform InfraredAOTMicellesAcrylamideDioctyl Sulfosuccinic AcidChromatographyMolecular StructureSmall-angle X-ray scatteringChemistry PhysicalnanoparticleSurfaces Coatings and FilmsElectronic Optical and Magnetic Materialsconfinement effectslecithinchemistryPolymerizationSolubilityAcrylamideProton NMRPhosphatidylcholinesNuclear chemistryJournal of colloid and interface science
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Spectroscopic analyses of the influence of electron beam irradiation doses on mechanical, transport properties and microstructure of chitosan-fish ge…

2015

International audience; The objective of this work was to better display the effect of electron beam accelerator doses (0, 20, 40 and 60 kGy) on structural, mechanical and barrier properties of edible lightly plasticized chitosan-fish gelatin blend film. From Electron Spin Resonance (ESR), signal at 3500 G for blend film was identified as free radical formation during irradiation, which might introduce intermolecular cross-linking into the polymer matrix, thus affecting structural properties. Tensile Strength (TS) for gelatin film significantly increased with growing irradiation doses (improved by 30% for 60 kGy), but the TS of chitosan and blend films were not significantly affected. On th…

food.ingredientMaterials scienceGeneral Chemical EngineeringAnalytical chemistryGelatinAbsorbanceChitosanchemistry.chemical_compoundOxygen permeabilityfoodUV-Vis & FTIR spectroscopiesUltimate tensile strength[SDV.BBM]Life Sciences [q-bio]/Biochemistry Molecular BiologyIrradiationFourier transform infrared spectroscopyESRchemistry.chemical_classificationtechnology industry and agricultureGelatin-chitosan interactionsGeneral ChemistryPolymerMechanical and barrier propertieschemistryElectron beam irradiation[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood ScienceNuclear chemistry
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Understanding the Effects of Crosslinking and Reinforcement Agents on the Performance and Durability of Biopolymer Films for Cultural Heritage Protec…

2021

In the last two decades, the naturally occurring polysaccharides, such as chitosan and pectin, have gained great attention having potential applications in different sectors, from biomedical to new generation packaging. Currently, the chitosan and pectic have been proposed as suitable materials also for the formulation of films and coatings for cultural heritage protection, as well as packaging films. Therefore, the formulation of biopolymer films, considering only naturally occurring polymers and additives, is a current challenging trend. This work reports on the formulation of chitosan (CS), pectin (PC), and chitosan:pectin (CS:PC) films, also containing natural crosslinking and reinforce…

food.ingredientMaterials sciencePectinMechanical behaviorsPharmaceutical Science02 engineering and technologyengineering.material010402 general chemistry01 natural sciencesHalloysiteArticleDurabilityAnalytical ChemistryChitosanContact angleCitric acidchemistry.chemical_compoundQD241-441foodDrug DiscoveryPhysical and Theoretical ChemistryTensile testingchemistry.chemical_classificationChitosanOptical propertiesHalloysite nanotubesOrganic ChemistryPolymer021001 nanoscience & nanotechnologyPectin0104 chemical scienceschemistryChemical engineeringChemistry (miscellaneous)engineeringMolecular MedicineWettingBiopolymer0210 nano-technologyMolecules
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