The study of polymers' rheological properties is of paramount importance both for the problems of their industrial production as well as for their practical application. Two polymers used for embolization of arteriovenous malformations (AVMs) are studied in this work: Onyx-18 and Squid-12. Viscosity curve tests and computational fluid dynamics (CFD) were used to uncover viscosity law as a function of shear rate as well as behavior of the polymers in catheter or pathological tissue models. The property of thermal activation of viscosity was demonstrated, namely, the law of dependence of viscosity on temperature in the range from 20 °C to 37 °C was established. A zone of viscosity nonmonotonicity was identified, and a physical interpretation of the dependence of the embolic polymers' viscosity on the shear rate was given on the basis of Cisco's model. The obtained empirical constants will be useful for researchers based on the CFD of AVMs. A description of the process of temperature activation of the embolic polymers' viscosity is important for understanding the mechanics of the embolization process by practicing surgeons as well as for producing new prospective embolic agents.
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http://dx.doi.org/10.3390/polym15041060 | DOI Listing |
Sci Rep
December 2024
Gansu Provincial Ecological Environment Engineering Assessment Center, Lanzhou, 730000, People's Republic of China.
In this study, polyethylene glycol (PEG) and dextran (Dex) were chemically modified to obtain amino-functionalized PEG (PEG-(NH)) and oxidized dextran (ODex). They were subsequently reacted via -NH and -CHO groups to synthesize a macromolecular Schiff base particle. The structures, morphologies, and thermal properties of the macromolecular Schiff base particle were characterized using Fourier-transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), and thermogravimetry analysis (TGA).
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address:
In this study, a novel acid-induced heat-set soy protein hydrolysate (SPH) gel was successfully developed. The effects of protein (7 and 8 wt%) and glucono-δ-lactone (GDL, 4, 6, 8, and 10 wt%) concentrations on its aggregation and gelation behaviors were investigated by evaluating the structural, rheological, textural, and physical properties of the SPH gel. The structural properties revealed that GDL promoted the formation of SPH aggregates and gels, primarily via disulfide bonds and hydrophobic interactions, which were closely related to the unfolding of the protein structure, exposed hydrophobic groups, decreased protein solubility, and increased particle size and turbidity during the heating process.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Department of Petroleum Engineering, Chemistry and Chemical Engineering Research Center of Iran, Tehran, Iran; Polymer Synthesis Technology, School of Chemical Engineering, Aalto University, Espoo, Finland.
This study investigates the use of acrylamide and Alyssum campestre seed gum (ACSG) to create hydrogel composites with enhanced electrical and mechanical properties by incorporating titanium carbide (TiC). The composites were analyzed through techniques such as FTIR, SEM, TEM, TGA, swelling, rheology, tensile, electrical conductivity, antibacterial, and MTT assays. XRD analysis showed that 0.
View Article and Find Full Text PDFJ Food Sci
December 2024
Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA.
The demand for nondairy and plant-based products has increased, but there is still a need for more information about and improvement in these products, especially when it comes to frozen desserts. Similar to ice cream, which simultaneously is an emulsion, dispersion, and foam, nondairy frozen desserts also have a complex structure. As a starting point, 15 commercial nondairy frozen desserts, marketed as offering an ice cream-like experience, were purchased and evaluated for compositional, physical, structural, rheological, and meltdown properties.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
College of Food Science, Shenyang Agricultural University, Shenyang 110866, China. Electronic address:
The effects of TGase on hardness, water holding capacity (WHC), molecular forces, structural properties, microstructure and rheological behaviors of TGase-induced cowpea protein isolate gel (T-CPIG) and cowpea albumin gel (T-CPAG) were investigated. TGase significantly increased the hardness of gels and the most stable three-dimensional network structures were formed by adding 20 U/g and 28 U/g. Not only the non-network structure proteins of gels and free sulfhydryl groups were fewer but also the β-fold and β-angle relative contents were higher than cowpea protein isolate (CPI) and cowpea albumin (CPA).
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