黄原胶以三价铬交联的水凝胶的脱水行为

对黄原胶／三价铬水凝胶在７０，８０和９０℃下的脱水行为进行了研究．脱水与凝胶的交联密度即参与交联反应的三价铬的含量有密切联系．突发脱水之后的过程可以用一级反应动力学描述，反应速度常数随三价铬的浓度和温度的增高而增大，活化能为３４．５ｋｃａｌ／ｍｏｌ．一价盐（ＮａＣｌ）的含量对脱水过程没有影响．     

Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium

In recent times, consumers have shown increasing interest in plant substitutes for fermented dairy products. This study aimed to investigate the properties of yogurt-type rice-based beverages fermented with lactic acid bacteria and Propionibacterium. The changes in pH, viable population of bacteria, physical properties, and carbohydrate content of these beverages were tested. Fermentation using only Propionibacterium was insufficient to obtain a product with an acidity level similar to that of milk-based yogurt (pH < 4.5). After fermentation, the tested beverages had a high number of Lactobacillus sp. (7.42–8.23 log10 CFU/mL), Streptococcus thermophilus (8.01–8.65 log10 CFU/mL), and Bifidobacterium animalis subsp. lactis (8.28–8.50 log10 CFU/mL). The hardness (2.90–10.40 N) and adhesiveness (13.79–42.16 mJ) of the samples after 14 days of storage at 6 °C varied depending on the starter culture used. The syneresis of all samples ranged between 29% and 31%, which was lower or close to that of milk-based yogurts. The content of individual sugars in the samples also varied depending on the starter culture used for fermentation. The results suggest that the combination of lactic and propionic fermentation helps in the production of rice-based yogurt-type milk substitutes.     

Syneresis and crystallinity in plasticized rubbery networks and composites

We prepared polycaprolactone networks plasticized (60 wt%) with triacetin, with and without filler particles to model high-energy solid rocket propellants. Under strain and at lower temperatures these materials partially crystallize but also undesirably exude plasticizer (syneresis). We measured both properties isothermally (30°C) on the basis of molecular mobility: crystallinity with rapid-passage cw proton nuclear magnetic resonance (NMR), and syneresis with pulsed-gradient spin-echo NMR diffusion techniques, as a function of strain and time. In the gumstocks crystallinity and syneresis increase monotonically with strain and asymptotically with time. In a given specimen syneresis lags behind crystallinity but they approach the same value, suggesting that syneresis originates in expulsion of plasticizer from crystallizing regions. In the composites, crystallinity results resemble those in gum, but our diffusion data suggest that most syneresis is internal, with plasticizer accumulating in strain-debonded void regions near filler particles. © 1994 John Wiley & Sons, Inc.     

Formation of porous polymer morphology by microsyneresis during divinylbenzene polymerization

This article describes the investigation of the importance of various reaction conditions on microsyneretic pore formation during polymerization of divinylbenzene (DVB) under so‐called “solvothermal” conditions. To induce microsyneretic pore formation, the most important parameter is an unusually high dilution of monomers with a “good” porogen solvating the polymer chains. High dilution and solvation of the growing poly(DVB) chains promote the prolongation of the polymer chains rather than their interconnection by crosslinking. Consequently, when the polymer gel density reaches the point where syneresis starts, the polymer network is geometrically too extensive to be broken up into precipitating entities and, instead, porogen droplets are formed within the continuous polymer gel. The pore geometry created by microsyneresis offers high surface area in wide mesopores and hence, high capacity for supporting functional groups or reactions with much better accessibility than narrow pores between polymer microspheres produced by macrosyneresis in conventional styrenic polymer supports. © 2015 Wiley Periodicals, Inc. J. Polym. Sci., Part B: Polym. Phys. 2015 , 53, 774–781     

Interaction of Formic Acid with the Silica Gel Network

Silica gels can be made by direct reaction of formic acid with tetraethyl orthosilicate. We have characterized wet gels of this type using a beam-bending technique that yields the elastic modulus, Poisson’s ratio, viscoelastic relaxation function, and permeability. When the experiment is performed in ethyl formate, the silica network behaves in an elastic fashion; the permeability is low (<1 nm²), indicating a pore radius of <4.3 nm. The capillary pressure generated in such small pores is estimated to be sufficient to cause collapse of the pores during drying, which would account for the observed ultramicropores in this type of gel. When the pore liquid contains formic acid, viscoelastic relaxation is relatively rapid. Studies of cyclosiloxane compounds indicate that formic acid can attack only the strained siloxane bonds of the network, which would account for the relaxation behavior. Aging in formic acid causes rapid initial shrinkage, because formic acid accelerates condensation of silanols, which drives syneresis; the modulus increases and the permeability decreases monotonically, so there is no indication of coarsening during aging in formic acid, even at 70°C.     

Fluorescence metrology of silica sol-gels - The effect of D2O and inorganic salts

We have developed a new method for measuringin- situ the growth of the nanometre-size silica particles which lead to the formation of sol-gel glasses. This technique is based on the decay of fluorescence polarisation anisotropy due to Brownian rotation of dye molecules bound to the particles. Results to date give near ?ngstrom resolution and demonstrate the feasibility of the approach both for providing industrial quality control and helping fundamental research. Our approach has several key advantages over traditional techniques for nanometre metrology, such as small angle X-ray and neutron scattering and electron microscopy. In this paper we present silica particle growth dynamics in a hydrogel as detected by two near-infrared dyes, the effect of adding D₂O on the hydrodynamic radius and the effect of salt addition.     

The colloidal behaviour of kraft lignin

Kraft lignin gels have been found to exhibit both macrosyneresis and hysteresis in swelling. The effects of temperature and prehistory on swelling and on the mechanical properties have been investigated. Thermal treatment of kraft lignin gels in the protonised state induces an irreversible deswelling of the gels. This irreversible deswelling can, however, be released by deprotonization of the carboxyl groups. Deswelling also occurs when partly dried protonised gels are placed in water again. Furthermore, the gels were found to exhibit pH-hysteresis.It is concluded that the above-mentioned effects are closely related to the state of dissociation of the carboxylic groups and to their ability to form intermolecular hydrogen bonds in the network structure.It is suggested that syneresis is due to a structural rearrangement induced by breaking and formation of hydrogen bonds and promoted by the long-range van der Waal's interaction between the colloidal units in the gel. Swelling hysteresis is assumed to be related to repeptization phenomena commonly encountered in lyophobic colloids.     

Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat’s Milk Gels

The aim of this study was to determine the effect of adding calcium compounds to processed goat’s milk, and on the properties of acid rennet goat’s milk gels, which are a middle product obtained in the manufacture of acid rennet cheese. The properties of the gels directly affect the quality of acid rennet cheeses. The analysis of raw goat’s milk was carried out, then acid rennet gels were produced with the addition of six different calcium compounds (chloride, citrate, bisglycinate, gluconate, lactate, and carbonate). The dynamics of milk fermentation were performed by monitoring the pH value of milk during acidification. The pH, syneresis, color, and texture profile were determined in the formulated acid rennet gels. An organoleptic evaluation was also performed. The study demonstrated that, not only calcium chloride, but also calcium citrate, gluconate, lactate, bisglycinate, and calcium carbonate could be used in the production of goat’s milk acid rennet gels, or the middle product in the manufacture of acid rennet curd cheese from goat’s milk. Notably, the addition of citrate, bisglycinate, and calcium carbonate in doses of 20 mg Ca 100 g⁻¹ most effectively reduced syneresis compared to the control sample by 4.76% (citrate), 7.85% (bisglycinate), and 10.28% (carbonate). The hardness of the control gels ranged from 2.35 N to 2.99 N. The addition of chloride, citrate, gluconate, lactate, and calcium carbonate to the milk improved the acid rennet gel’s hardness. The addition of 20 mg Ca 100 g⁻¹ as gluconate increased the hardness the most (3.61 N). When increasing the calcium dosage in the form of all compounds, there was a tendency to increase the gel’s springiness. The addition of chloride, citrate, and bisglycinate to milk did not result in a darkening of the gel’s color. The addition of calcium compounds mostly reduced the intensity of goatish taste and odor. Calcium gluconate, in particular, reduced the goatish taste the most, a taste which is not always acceptable by the consumers.