Many reactions in both chemistry and biology rely on the ability to precisely control and fix the solution concentrations of either protons or hydroxide ions. In this report, we describe the behavior of thermally programmable pH buffer systems based on the copolymerization of varying amounts of acrylic acid (AA) groups into N-isopropylacrylamide polymers. Because the copolymers undergo phase transitions upon heating and cooling, the local environment around the AA groups can be reversibly switched between hydrophobic and hydrophilic states affecting the ionization behavior of the acids. Results show that moderate temperature variations can be used to change the solution pH by two units. However, results also indicate that the nature of the transition and its impact on the pH values are highly dependent on the AA content and the degree of neutralization.
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http://dx.doi.org/10.1021/am301836p | DOI Listing |
J Food Sci Technol
January 2025
Department of Animal Nutrition and Production, School of Veterinary Medicine and Animal Science, University of São Paulo, Pirassununga, SP 13635-900 Brazil.
Ivermectin (IVM) is one of the most widely used antiparasitic drugs worldwide and has become the drug of choice for anthelmintic and tick treatment in beef cattle production. Drugs used in production animals requires a withdrawal period after treatment to avoid residual concentrations above the defined maximun residue level (MRL). The aims of this study were to quantify the residue level of IVM in different muscles of cattle at several different time periods following 1% or 3.
View Article and Find Full Text PDFJ Food Sci Technol
January 2025
Graduate Program in Food Science and Technology, State University of Ponta Grossa, Avenida Carlos Cavalcanti 4748, Ponta Grossa, Paraná 84030-900 Brazil.
Sweet potato ( (L.) Lam.) is a tuber root crop with high economical potential and China is responsible for harvesting roughly 70% of the world production.
View Article and Find Full Text PDFInt J Food Sci
January 2025
Food Science and Technology Programme, Faculty of Science and Technology, Phranakhon Rajabhat University, Bangkok, Thailand.
As global demand for plant-based foods increases due to their nutritional and environmental benefits, young jackfruit () is emerging as a promising meat alternative. This study evaluates the effects of heat treatments-specifically blanching for 5 min and boiling for 15, 30, and 45 min-on the quality and sensory attributes of jackfruit-based meatballs. The results indicate consistent color values ( , , and ) across the samples, with values ranging from 53.
View Article and Find Full Text PDFACS Cent Sci
January 2025
Department of Chemistry, Pohang University of Science and Technology (POSTECH), Pohang 37673, Republic of Korea.
Hepatocellular carcinoma (HCC) is by far the predominant malignant liver cancer, with both high morbidity and mortality. Early diagnosis and surgical resections are imperative for improving the survival of HCC patients. However, limited by clinical diagnosis methods, it is difficult to accurately distinguish tumor tissue and its boundaries in the early stages of cancer.
View Article and Find Full Text PDFSmall Methods
January 2025
Department of Chemical and Biomolecular Engineering, Institute of Emergent Materials, Sogang University, Seoul, 04107, Republic of Korea.
A crucial step in fabricating full-color organic light-emitting diode (OLED) displays is patterning the emissive layer (EML). Traditional methods utilize thermal evaporation through metal masks. However, this limits the achievable resolution required for emerging microdisplay technologies.
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