Selective sorptive removal of Methyl Red from individual and binary component solutions by mesoporous organosilicas of MCM-41 type.

Organosilicas with chemically immobilized 3-aminopropyl and Methyl Red-containing surface groups were prepared by sol-gel condensation of tetraethyl orthosilicate and (3-aminopropyl)triethoxysilane in the presence of dye as part of the mixed micelles or dye-containing silane as silica source. The hexagonally arranged mesoporous structure of synthesized materials was confirmed by low-temperature nitrogen adsorption-desorption, x-ray diffraction, and TEM studies. Chemical composition of MCM-41-type organosilicas was established by FT-IR spectroscopy and chemical analysis of surface layer.

[Methodological aspects of interpretation of thyroid-stimulating hormone reference intervals in the Northwest region megapolis hospital.].

The prevalence of subclinical hypothyroidism (SH) is large and according to various studies is from 3 to 21%. In the Russian Federation to date, there are no major epidemiological studies assessing the functional state of the thyroid gland. It seems relevant to study the TSH level in patients who turned to the clinical units of a large hospital in the North-West region to determine the prevalence of thyroid dysfunction in patients of different sex and age.

Structural Variety and Adsorptive Properties of Mesoporous Silicas with Immobilized Oligosaccharide Groups.

In this research, we report on the synthesis of mesoporous silicas with various quantities of immobilized oligosaccharide groups and different pore ordering degree. The hydrothermal co-condensation of tetraethyl orthosilicate and β-cyclodextrin-containing organosilane in the presence of cetyltrimethylammonium bromide template was employed. The purpose of this investigation was to show the opportunity of increasing β-cyclodextrin content in silica matrix by changing the molar ratio of initial reagents during organosilane synthesis and to determine whether the enhancing of immobilized groups on the surface influences on model aromatic compound adsorption from water.

Mesoporous silica nanoparticles equipped with surface nanovalves for pH-controlled liberation of doxorubicin.

Silica carriers equipped with molecular and supramolecular pH-sensitive nanovalves were designed by combination of sol-gel synthesis and selective postsynthetic modification. Mesoporous structure of synthesized materials was characterized by low-temperature nitrogen adsorption-desorption, small-angle X-ray diffraction and transmission electron microscopy. Chemical immobilization of -['-('-phenyl)-2-aminophenyl]aminoalkyl groups was confirmed by IR spectral and chemical analyses of surface layer.

Sol-Gel Synthesis of Ordered β-Cyclodextrin-Containing Silicas.

New approaches for β-cyclodextrin-containing silicas synthesis were demonstrated. Materials with hexagonally ordered mesoporous structure were prepared by postsynthesis grafting and by co-condensation methods. β-Cyclodextrin activated by a N,N'-carbonyldiimidazole was employed for postsynthesis treatment of 3-aminopropyl-modified MCM-41 support as well as for sol-gel synthesis with β-cyclodextrin-containing organosilane and tetraethyl orthosilicate participation in the presence of cetyltrimethylammonium bromide.

Synthesis, characterization and sorption properties of silica modified with some derivatives of β-cyclodextrin.

Nanoporous β-cyclodextrin-containing silicas which differ by functional substituents of wide edge of attached cyclic oligosaccharide molecules (alcohol, bromoacetyl, thiosemicarbazidoacetyl groups) have been synthesized. The structure and chemical composition of the surface, porosity of obtained materials, their chemical and thermal stability have been characterized by scanning electron microscopy, IR spectroscopy, thermogravimetry, nitrogen ad-desorption, elemental and chemical analyses of solid surface. Sorption of trace amounts of cadmium (II) in the presence of ten- and hundred-fold excess of hardness salts by synthesized organosilicas has been studied.

Thermodynamic and structural insight into the underlying mechanisms of the phosphatidylcholine liposomes - casein associates co-assembly and functionality.

The combination of data obtained from isothermal mixing calorimetry and light scattering allowed us to reveal the relationships between the character of the interactions of casein (β-casein and sodium caseinate (SCN) particles) with phosphatidylcholine (PC) liposomes and their specific properties, such as, the hydrophilic-lipophilic balance of the surface properties, the size, and the architecture. The size distribution diagrams, obtained by dynamic light scattering for the particles of pure PC, β-casein and their complexes, indicated the involvement of both the protein and liposome particles in the complex formation at pH 5.5 and low ionic strength (0.

Structural and thermodynamic features of covalent conjugates of sodium caseinate with maltodextrins underlying their functionality.

The sodium caseinate (SCN)-maltodextrin (MD) covalent conjugates were prepared by a food-grade process involving the first step of the Maillard reaction. The covalent conjugates were prepared with different weight ratios of biopolymers (R(MD : SCN) = 0.4; 1; 2; 5) in the system using maltodextrins of strongly different dextrose equivalents (DE), i.

Interaction of supramolecular centers of silica surface with aromatic amino acids.

Surface grafting of β-cyclodextrin onto aminopropylsilica has been carried out under mild conditions using 1,1'-carbonyldiimidazole as an activator. The obtained β-cyclodextrin-silica has been characterized by means of chemical and IR spectral analysis. Adsorption of para-aminobenzoic and para-aminosalicylic acids onto the surface of hydroxylated silica, aminopropylsilica, and silica with chemically attached β-cyclodextrin moieties has been studied in relation to duration of contact, equilibrium concentration, and solution pH.

Thermodynamic analysis of the impact of the surfactant-protein interactions on the molecular parameters and surface behavior of food proteins.

This paper reports on the thermodynamics of the interactions between surfactants (anionic, CITREM, SSL; nonionic, PGE; zwitterionic, phospholipids) and food proteins (sodium caseinate, legumin) depending on the chemical structure and molecular state (individual molecules, micelles) of the surfactants and the molecular parameters (conformation, molar mass, charge) of the proteins under changes of pH in the range from 7.2 to 5.0 and temperature from 293 to 323 K.

Designing of the centers for adsorption of bile acids on a silica surface.

Silicas chemically modified with attached aminopropyl, imidazolyl, and trimethylsilyl groups, with adsorptive and coordinative grafted hemin were synthesized. Adsorption of some bile acids on the surface of hydroxylated silica, synthesized siliceous adsorbents and cholestyramine has been studied. It was found that the main contribution to the total adsorption is caused by electrostatic attraction between anions of bile acids and positively charged sites of the surface of modified silica and also by dispersion interactions between steroid skeleton of bile acids and functional groups of modified silicon dioxides.

Supramolecular structures on silica surfaces and their adsorptive properties.

The study of adsorptive and chemical immobilization of beta-cyclodextrin on a surface of hydroxylated silicas with various porous structure is described. Using IR spectroscopy, thermal gravimetrical analysis with a programmed heating, and chemical analysis of the silica surface, it is shown that the process of adsorption-desorption of beta-cyclodextrin depends on the porous structure of the silica. The reaction of esterification was used for chemical grafting of beta-cyclodextrin on the surface of hydroxylated silicas.

Synthesis and properties of supramolecular systems based on silica.

The synthesis of mono-tosyl-beta-cyclodextrin (Ts-beta-CD) and its attachment to the surface of aminopropylsilica are reported. The resulting material was characterized by IR spectroscopy, elemental analysis, and quantitative evaluation of the surface compounds. The maximum amount of beta-cyclodextrin (beta-CD) grafted on the surface of silica was 60% of the computer-calculated value.

Thermodynamic and functional properties of legumin (11S globulin from Vicia faba) in the presence of small-molecule surfactants: effect of temperature and pH.

We report on the effect of a set of water-dispersible small-molecule surfactants (the main and the longest-hydrocarbon components of which are a citric acid ester of monostearate, a sodium salt of stearol-lactoyl lactic acid, and a polyglycerol ester of stearic acid) on molecular, thermodynamic, and functional properties of the major storage protein of broad beans (Vicia faba) legumin in different molecular states (native, heated, and acid-denatured). The interaction between legumin and the surfactants has been characterized by a combination of thermodynamic methods, namely, mixing calorimetry and multiangle laser static and dynamic light scattering. It was found that hydrogen bonds, electrostatic interactions, and hydrophobic contacts provided a basis for the interactions between the surfactants and both the native and the denatured protein in aqueous medium.

Study of interaction of poly(1-vinyl-2-pyrrolidone) with a surface of highly dispersed amorphous silica.

Interaction of poly(1-vinyl-2-pyrrolidone) with the surface of highly dispersed silica and character of its thermal destruction were investigated by means of ad-desorption measurement, vibration and electron spectroscopy, and thermal gravimetric analysis with programmed heating. The correlation between the character of polymer keeping on the surface of silicon dioxide and its thermal decomposition was established.

Analysis of Light Scattering Data on the Calcium Ion Sensitivity of Caseinate Solution Thermodynamics: Relationship to Emulsion Flocculation.

We describe the quantitative interrelation between the thermodynamic parameters of caseinate submicelles in the presence of calcium ions (0-14 mM) in aqueous medium and the capacity of the protein to induce depletion flocculation in oil-in-water emulsions at pH 7.0 and ionic strength 0.05 mol dm(-3).

On relationships between molecular structure, interaction and surface behavior in mixture: small-molecule surfactant+protein.

We report on the effect of distinct in nature small-molecule surfactants (model, a sodium salt of capric acid, Na-caprate; and commercially important, a citric acid ester of monoglyceride, CITREM; a sodium salt of stearol-lactoyl lactic acid, SSL (Na(+)); polyglycerol ester, PGE (080)) on molecular properties in a bulk and at the air-water interface of globular legumin and random-coiled micellar sodium caseinate. The role of the structure of both proteins and small-molecule surfactants in the effect studied has been elucidated by measurements in a bulk aqueous medium of the enthalpy of their interaction from mixing calorimetry, the change in value of weight average molecular weight of the proteins and the thermodynamics of the pair protein-protein interactions from laser static light scattering as well as, in addition, by measurements of the change in hydrodynamic radius for micellar sodium caseinate from laser dynamic light scattering. The effect of the small-molecule surfactants on the thermodynamics of the protein heat denaturation and thereby on the protein conformational stability has been studied by differential scanning calorimetry in the case of globular legumin.

Surface activity at the planar interface in relation to the thermodynamics of intermolecular interactions in the ternary system: maltodextrin-small-molecule surfactant-legumin.

We report on the effect of potato maltodextrins with variable dextrose equivalent (Paselli SA-2, SA-6 and SA-10) on the surface behavior at the air-water interface of the mixture: legumin+small-molecule surfactant. Distinct in nature small-molecule surfactants (model: sodium salt of capric acid, Na-caprate; and commercially important: a citric acid ester of monoglyceride, CITREM) have been under our consideration. The role of the structure of both of the maltodextrins and the small-molecule surfactants in the effect studied has been elucidated by measurements in a bulk aqueous medium of the enthalpy of their interaction from mixing calorimetry, value of weight average molecular weight of the maltodextrins and the thermodynamics of the pair maltodextrin-solvent and maltodextrin-protein interactions from laser static light scattering.