We find that embedded active colloids increase the ensemble-averaged mean squared displacement of particles in otherwise passively fluctuating fractal cluster gels. The enhancement in dynamics occurs by a mechanism in which the active colloids contribute to the average dynamics both directly through their own active motion and indirectly through their excitation of neighboring passive colloids in the fractal network. Fractal cluster gels are synthesized by addition of magnesium chloride to an initially stable suspension of 1.0 μm polystyrene colloids in which a dilute concentration of platinum coated Janus colloids has been dispersed. The Janus colloids are thereby incorporated into the fractal network. We measure the ensemble-averaged mean squared displacement of all colloids in the gel before and after the addition of hydrogen peroxide, a fuel that drives diffusiophoretic motion of the Janus particles. The gel mean squared displacement increases by up to a factor of 3 for an active to passive particle ratio of 1∶20 and inputted active energy-defined based on the hydrogen peroxide's effect on colloid swim speed and run length-that is up to 9.5 times thermal energy, on a per particle basis. We model the enhancement in gel particle dynamics as the sum of a direct contribution from the displacement of the Janus particles themselves and an indirect contribution from the strain field that the active colloids induce in the surrounding passive particles.
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http://dx.doi.org/10.1103/PhysRevLett.119.058001 | DOI Listing |
Arch Bone Jt Surg
January 2024
Department of Epidemiology, School of Public Health, Iran University of Medical Sciences, Tehran, Iran.
Objectives: This study aimed to introduce a new arthroscopic method for reconstructing the popliteus tendon (PT). This minimally invasive technique is performed through the posterolateral corner (PLC) of the knee, which can reconstruct the posterolateral rotary instability (PLRI) of the knee.
Methods: Thirty-nine patients (8 females, 31 males) with PLC injury and normal knee alignment underwent arthroscopic PT reconstruction.
Food Res Int
February 2025
National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Electronic address:
The morbidity of the chronic diseases such as the hypertension and cardiovascular diseases has been increasing in recent decades. The unhealthy diet with excessive salt intake is one of the proegumenal causes. In this research, spherical hollow salt particles with high specific surface area and durable ginger flavor were prepared as a seasoning powder for salt reduction and saltiness enhancement in solid foods.
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February 2025
College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China. Electronic address:
Effects of enzymolysis by seven proteases (Alcalase, Bromelain, Flavourzyme, Papain, Pepsin, Protamex, and Trypsin) with distinct cleavage specificities on the emulsification performance of hempseed protein (HPI) and its correlation with the structural and interfacial characteristics were explored in this study. Upon enzymolysis, a remarkable decrease in α-helix and β-turn was observed in resultant hydrolysates (HPH), accompanied by a rise in β-sheet and random coil, notably by Alcalase, Bromelain, Papain, and Trypsin. Overall, proteolysis led to noticeable reductions in surface hydrophobicity and total sulfhydryls as well as a redshift in intrinsic fluorescence, with Papain showing the most pronounced effects, possibly due to its higher hydrolysis degree (4.
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February 2025
College of Food Science, Guangdong Pharmaceutical University, Zhongshan, China. Electronic address:
Innovative packaging materials are essential for preserving food, serving as a substitute for petroleum-based options. In this study, biofilms consisting of pullulan and gellan gum which incorporates astaxanthin nanoemulsion were prepared to extend the shelf-life of strawberries. Hydrophobic deep eutectic solvents (DES) were used as solvents to extract natural astaxanthin from Haematococcus pluvialis.
View Article and Find Full Text PDFFood Res Int
February 2025
College of Food Science, Southwest University, Chongqing 400715, PR China. Electronic address:
This study applied high hydrostatic pressure (HHP) treatment to buffalo milk casein to assess the influence of different pressure levels on its structural characteristics, physicochemical properties, and functional properties. The results showed that although HHP had no marked impact on the zeta potential and secondary structure, it altered the protein's spatial structure (primarily its tertiary structure), and improved dispersion properties (such as particle size, solubility, and turbidity), as well as foaming properties. Additionally, HHP improved the antioxidant activity and antibacterial activity against Escherichia coli.
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