We studied the reinforcing effects of treated and untreated nanohydroxyapatite (NHA) on poly-lactic acid (PLA). The NHA surface was treated with three different types of chemicals; 3-aminopropyl triethoxysilane (APTES), sodium -dodecyl sulfate (SDS) and polyethylenimine (PEI). The nanocomposite samples were prepared using melt mixing techniques by blending 5 wt% untreated NHA and 5 wt% surface-treated NHA (mNHA). Based on the FESEM images, the interfacial adhesion between the mNHA filler and PLA matrix was improved upon surface treatment in the order of mNHA (APTES) > mNHA (SDS) > mNHA (PEI). As a result, the PLA-5wt%mNHA (APTES) nanocomposite showed increased viscoelastic properties such as storage modulus, damping parameter, and creep permanent deformation compared to pure PLA. Similarly, PLA-5wt%mNHA (APTES) thermal properties improved, attaining higher Tc and Tm than pure PLA, reflecting the enhanced nucleating effect of the mNHA (APTES) filler.
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http://dx.doi.org/10.3390/molecules26195852 | DOI Listing |
Materials (Basel)
January 2025
Department of Highway and Railway Engineering, Budapest University of Technology and Economics, Műegyetem Rakpart 3, H-1111 Budapest, Hungary.
Sigmoid functions are widely used for the description of viscoelastic material properties of asphalt mixtures. Unfortunately, there are still no known closed functions for describing connections among model parameters in the time and the frequency domains. In most cases, complicated interconversion methods are applied for the conversion of viscoelastic material properties.
View Article and Find Full Text PDFMaterials (Basel)
January 2025
CITAB-Centre for the Research and Technology of Agro-Environmental and Biological Sciences, School of Science and Technology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
Epoxy resins are extensively employed as adhesives and matrices in fibre-reinforced composites. As polymers, they possess a viscoelastic nature and are prone to creep and stress relaxation even at room temperature. This phenomenon is also responsible for time-dependent failure or creep fracture due to cumulative strain.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China. Electronic address:
In this experiment, the effects of different concentrations of cassava starch (CS) on the gel behavior of faba bean protein (FBP) were studied, focusing on the structural characteristics, gel characteristics and physical and chemical characteristics of the gel system. Specifically, with the increase of CS concentration from 4 % to 12 %, the morphology of the sample changed from fluid to gel solid. From the molecular structure, different concentrations of CS affected the secondary and tertiary structures of FBP protein, which made aromatic amino acids move to the surface of protein and promoted the transformation from α-helix to β-sheet.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
College of Pharmacy, Jiamusi University, Jiamusi, Heilongjiang 154007, PR China; Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, Jiamusi University, Jiamusi 154007, PR China.
This study successfully developed a gelatin-sodium carboxymethyl cellulose-peach gum composite microcapsule system using the complex coacervation method. Optimal preparation conditions were determined by turbidity, complex condensate yield and encapsulation efficiency: the ratio of gelatin to sodium carboxymethyl cellulose was 7:1, the ratio of gelatin/sodium carboxymethyl cellulose to peach gum was 4:1, and the pH value was 4.2.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
College of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China. Electronic address:
This study aimed to investigate the effects of laminarin (LA) and ferulic acid (FA) on the gelatinization, rheological properties, freeze-thaw stability, and digestibility of cassava starch (CS). The results indicated that LA increased the peak viscosity, trough viscosity, final viscosity, storage modulus, and loss modulus of CS, while decreasing the breakdown viscosity. Conversely, FA exerted opposite effects.
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