Low-methoxyl pectin–zeolite hydrogels controlling drug release promote in vitro wound healing

This study presents the design of novel hydrogel films, based on low-methoxyl (LM) pectin and NaA- or ZnA-zeolite particles, to serve as wound dressing materials with controlled drug delivery properties. We studied the effects of the preparation method of hydrogels, the amounts of crosslinker, drug and zeolite, and the type of cation in zeolites on the drug release mechanisms from the hydrogels. Ionic strengths of both film and external medium dictated the drug release behavior of the films, while the other parameters also played essential roles. NaA-zeolite hydrogels prepared using membrane diffusion controlled system, could reach a drug release ratio of 86% within 5 h. The drug-free hydrogels displayed no cytotoxicity while supporting cell proliferation and migration. Our cost-effective LM pectin–zeolite hydrogels promise to be effective wound dressing materials with controlled drug delivery ability, transparency, good swelling properties, ability to hold fluids, good oxygen transmission rate, and biocompatibility. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019 , 136, 47640.     

A new classification approach for prediction of flyrock throw in surface mines

Bulletin of Engineering Geology and the Environment - A novel classification approach was proposed for prediction of flyrock throw distance based on the site measurements performed in a sandstone...     

The influence of binder content on the water transport properties of waterborne acrylic paints

Diffusion coefficients and sorption isotherms of water in waterborne acrylic paint films and in the pure binder of the paints have been measured by gravimetric sorption. Solubility of water was found to enhance with the increased binder content in the paint films while the diffusivity of water decreased significantly. Sorption isotherms in the paint and pure copolymer films were correlated with the Flory Huggins theory and ENSIC model, respectively. Fickian diffusion was observed in both types of films and the kinetic data were best correlated with a numerical model which takes into account the concentration dependency of the diffusion coefficient and the dimensional change of the film due to sorption. It was concluded that the utilization of a simplified analytical solution may lead to significant errors in the estimation of diffusivities.     

Effects of infills on high‐rise buildings: a case study

In this study, the effects of infill walls to the response of a selected building under earthquake loading were investigated. Although various suggestions have been offered, designers usually neglect the effect of infill walls on building behaviour when designing a building. In this study, the effects of infill walls on a building, which consists of two storeys of basement, one storey of ground floor, one storey of mezzanine floor and 10 storeys of flats, were investigated. Three‐dimensional models of the building with and without infill walls were modelled in SAP2000. Then, nonlinear time history analysis was performed on the models with and without infill walls. Infill walls were modelled both as mass and structural elements. The results of two analyses were compared. Consequently, the effect of infill walls on the behaviour of buildings such as period, maximum roof displacement, base columns end‐forces and soft‐storey formation coefficient was determined. Addition of infill wall to the structures caused changes in maximum roof displacement, modal periods, maximum base column end‐forces, shear force and soft‐storey formation coefficient. Copyright © 2008 John Wiley & Sons, Ltd.     

The effect of different formulations on physical properties of cakes baked with microwave and near infrared-microwave combinations.

The aim of this study was to determine the effect of different formulations on color and textural characteristics of different cakes during baking in microwave and near infrared-microwave combination ovens. For comparison, cakes were also baked in conventional ovens. Color and hardness for both types of baking schemes were found to be dependent on formulation. Cakes containing Simplesse, a fat replacer consisting mostly of whey protein, baked in microwave and near infrared-microwave combination ovens were found to be the firmest cakes.     

Use of sesame stalk biomass for the removal of Ni(II) and Zn(II) from aqueous solutions

In this study an agricultural residue, sesame stalk, was evaluated for the removal of Ni(II) and Zn(II) metal ions from aqueous solutions. Biosorption studies were carried out at different pH, biosorbent dosage, initial metal ion concentrations, contact time, and solution temperature to determine the optimum conditions. The experimental data were modeled by Langmuir, Freundlich, Dubinin-Radushkevich (D-R) and Temkin isotherm models. Langmuir model resulted in the best fit of the biosorption data. The pseudo-first-order and pseudo-second-order kinetic models were used to describe the kinetic data and to evaluate rate constants. The best correlation was provided by the second-order kinetic model. The thermodynamic parameters such as ΔG°, ΔH° and ΔS° were calculated for predicting the nature of adsorption. The experimental results showed that sesame stalk can be used as an effective and low-cost biosorbent precursor for the removal of heavy metal ions from aqueous solutions.     

Influence of fat content and emulsifier type on the rheological properties of cake batter

The effects of fat content and emulsifier type on the rheological properties of cake batter have been investigated by using a parallel-plate rheometer. The apparent viscosity of cake batter with five different fat concentrations (0, 12.5, 25, 37.5, and 50%) and two types of emulsifier, namely Purawave and Lecigran, was studied as a function of the shear rate. In addition, the time dependency of different cake formulations was investigated. It was found that cake batter with different fat concentrations and emulsifier types exhibited shear thinning and time-independent behavior. Experimental data provided a good fit for the power law model. The increase in fat content and addition of emulsifier caused a decrease in the apparent viscosity. The flow behavior index was not found to be dependent on the composition of cake batter.