Di-[trioctyl-(8-phenyloctyl)-phosphonium] pamoate: synthesis and characterization of a novel, highly hydrophobic ionic liquid for the extraction of scandium, thorium and uranium.

We synthesized and characterized a novel, task-specific ionic liquid for metal extraction with considerably reduced leaching behavior compared to similar, phosphonium-based ionic liquids. The synthesis involves the design of the novel compound [TOPP][PAM] featuring both a highly hydrophobic cation and a functional anion. The characterization of the novel ionic liquid confirmed the formation of the desired structure and sufficient purity.

Structure-rheology relationship in monoolein liquid crystals.

Hypotheses: Monoolein liquid crystals find use in foods and pharmaceuticals. Our hypotheses were: (a) liquid crystal symmetry dominates yielding and large deformation, and (b) strain rate frequency superposition (SRFS) may be used to determine mesophase long and short relaxation times.

Experiments: Liquid crystal microstructure and rheology were characterised as a function of temperature and composition.

Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 2: rheology and texture.

Matching the texture of fat in plant-based meat alternatives requires an in-depth understanding of the rheology of animal adipose tissue which, to-date, remains under-studied. Here, we characterised the small and large deformation behaviour of back fat from pork, beef, and lamb, with the underlying goal being the establishment of the temperature-dependent structure-function relationship governing the texture and rheology of adipose tissue. The dynamic rheological behaviour of the back fats was characterised frequency and amplitude sweeps and large amplitude oscillatory strain (LAOS), as well as texture analysis puncture tests.

Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 1: microstructural, thermal, and spectroscopic characterisation.

We investigated the temperature-dependent microstructure and thermal properties of back fat adipose tissue from pork, beef and lamb. Microstructural characterisation electron, confocal and light microscopy showed that the back fats were structurally similar and consisted of fat dispersed as discrete units within a protein matrix akin to a closed cell foam. Differential scanning calorimetry showed distinct fat melting profiles for each of the tissues, which were ascribed to differences in fatty acid profile.

Rheological behaviour of attractive emulsions differing in droplet-droplet interaction strength.

Hypothesis: We hypothesise that interaction strength between oil droplets determine the rheological properties of oil-in-water (O/W) emulsions by simultaneous formation and break-up of bonds between droplets. Using small (SAOS) and large (LAOS) amplitude oscillatory shear measurements, we aim to distinguish different classes of emulsions based on the specific microstructural evolution of the emulsions.

Experiments: Concentrated O/W emulsions differing in droplet-droplet interaction strength were obtained.