Water solubility,thermal characteristics and biodegradability of extruded starch acetate foams

Starch based foams have been studied as replacements for non-degradable expanded polystyrene (EPS) as loose-fill packaging material because of starch’s total degradation and low cost. However, starch’s hydrophilicity, poor mechanical properties and dimensional stability limited their applications. Acetylated starch with a high degree of substitution (DS) is an alternative. Starch acetates with DS 1.11, 1.68, and 2.23 were extruded with either water or ethanol as solvents. The effects of DS and type of solvent on the starch acetate foam’s water absorption index (WAI), water solubility index (WSI), thermal behavior (glass transition temperature [T_g], melting temperature [T_m], and thermal decomposition temperature), and biodegradability were investigated. There was a significant interaction (P < 0.05) between solvent type and DS on WAI and WSI of the foams. As DS increased from 1.11 to 2.23, WAI and WSI increased when ethanol was used as solvent and decreased when water was used as solvent. The T_g values of starch decreased with acetylation and with increasing DS, but increased with extrusion. Acetylation and extrusion increased the thermal stability of the foams. The rate of biodegradation of the foams decreased with increasing DS. The foams, extruded with ethanol, had higher degradation rates than those with water.     

Preparation and characterization of thermoplastic polyurethanes using partially acetylated kraft lignin

Thermoplastic polyurethanes were prepared using 90 % acetylated softwood kraft lignin, polyethylene glycol and 4,4-methylene diphenyl diisocyanate. Due to the glass transitions of the compatible soft and hard segment mixtures, the polyurethanes exhibited the first glass transitions at ?40 to 10 °C, and the transition temperatures increased with increasing hard segment content. Due to the glass transitions of the microphase separated hard domains, the second glass transitions occurred at 150 °C. The viscous responses during the second transitions decreased as the separated hard domains-induced chemical and physical crosslinks increased. The Young’s modulus and tensile strength increased with increasing hard segment content, whereas the breaking strain decreased. The phase morphology changed from an isolated hard domain structure to an interconnected one as the physical crosslinks increased, which caused drastic changes in the increasing or decreasing tendency of the tensile strength or breaking strain. Because of the phase morphology, the polyurethanes exhibited viscoplasticity or viscoelasticity.     

Effect of chemical structure on the properties of UV-cured polyurethane acrylates films

The effect of compositions of isophorone diisocyanate (IPDI)/4,4′-diphenylmethane diisocyanate (MDI) and polypropylene oxide diol (PPG,M _w : 3000)/1,4-butane diol (BD) on the properties of UV-cured polyurethane acrylate films based on 2-hydroxyethyl acrylate (HEA) was examined. UV-curable polyurethane acrylates were formulated from the prepolymer, trimethylol propane triacrylate (TMPTA) as a reactive diluent, and 1-hydroxycyclohexyl ketone (Irgacure 184) as a photoinitiator. Dynamic mechanical thermal properties and elastic properties of UV-cured polyurethane acrylates was found to depend on the chemical composition of IPDI/MDI and PPG/BD. As the BD content increased, the tensile storage modulus of all series samples increased significantly. The storage modulus increased in the order of samples A (IPDI based samples)>samples B (IPDI/MDI (7/3 molar ratio) based samples)>samples C (IPDI/MDI (5/5 molar ratio) based samples at the same composition. Two distinct loss modulus peaks for all samples are observed owing to the soft segment glass transition temperature (T _gs ) and hard segment glass transition temperature (T _gh ). The difference betweenT _gs andT _gh (ΔT _g ) increases in the order of A>B>C at the same composition. In cycle test, the initial onset strain (%) was found to decrease with increasing BD content in PPG/BD and with increasing MDI content in IPDI/MDI.     

Insulation rigid and elastic foams based on albumin

Albumin-based rigid and elastic foams were prepared by mechanically beating water solutions of the protein mixed with formaldehyde and camphor. The resulting foams were cross-linked in a traditional or in a microwave oven. Formaldehyde was used as hardener of the protein and camphor as a plasticizer. Thermal conductivity was tested and found to be acceptable for thermal insulation but did not appear to be influenced by variations in foam density. Scanning electron microscopy of the different formulations showed some differences in cells structure. Formulations of different water content, formaldehyde hardener content, camphor content and oven curing time were tested. Within certain limits (a) increases in water proportion rendered the foam more elastic, (b) higher formaldehyde content increased foam rigidity and strength up to a value beyond which no further increase occurred, (c) the amount of camphor influences markedly the compression strength and foam elasticity/plasticity, (d) curing time improving foam strength up to 5 min in microwave curing, without any further effect for longer heating times. Only addition of glycerol, yielded truly soft elastic foams.     

Performances of ramie fiber pretreated with dicationic imidazolium ionic liquid

The chemical structure of a new gemini dicationic imidazolium ionic liquid, 3,3′-[1,2-ethanediylbis (oxy-2,1-ethanediyl)]-bis[1-methyl-imidazolium]-dibromide (PEG₁₅₀-DIL) was established by ¹H-NMR and elemental analyses. Then, PEG₁₅₀-DIL was applied to pretreat ramie fiber. PEG₁₅₀-DIL treated ramie fiber was characterized by FT-IR, XRD, DSC-TG and FE-SEM. Finally, the mechanical and dyeing properties of PEG₁₅₀-DIL pretreated ramie fibers were studied. The optimum condition of PEG₁₅₀-DIL modification was carried out at 100 °C for 30 min. The color strength increased obviously with the duration time and temperature of the PEG₁₅₀-DIL. The tensile strength and strength retention of PEG₁₅₀-DIL -treated ramie fibers decreased with the increase of pretreating time and temperature. The tensile strength retention was 86.20 % under optimal PEG₁₅₀-DIL pretreating condition (100 °C, 30 min).     

Functional Properties of LowMrWheat Proteins.III. Effects on Composition of the Glutenin Macropolymer During Dough Mixing and Resting

The effect of lowM_rwheat protein addition on the amount and composition of the glutenin macropolymer (GMP) of dough was investigated for the three wheat cultivars Obelisk (weak), Camp Remy (medium strong) and Rektor (strong). During mixing, the amounts of high and lowM_rglutenin subunit classes, and of the individual subunits decreased. The proportion of highM_rglutenin subunits decreased and that of lowM_rglutenin subunits increased, indicating an inhomogeneous distribution of the two subunit classes within the polymers present in GMP. During resting, the amounts of the glutenin subunit classes and of individual subunits increased. Meanwhile, the proportion of highM_rglutenin subunits in GMP increased. LowM_rwheat protein addition retarded re-polymerisation in that the amounts of glutenin subunit classes and of individual highM_rglutenin subunits in GMP increased less than without addition. The proportion of highM_rglutenin subunits in GMP directly after mixing was also decreased by lowM_rwheat protein addition, and the proportion increased faster during dough resting, compared with the GMP in dough without lowM_rwheat protein addition. Eventually, after 90 or 135 min resting, no differences existed in the proportions in GMP from doughs with and without lowM_rwheat protein addition. LowM_rwheat protein addition had no specific effect on individual highM_rglutenin subunits, nor on the x-type/y-type subunit ratio in the GMP. In contrast, with increasing lowM_rwheat protein addition, a highly significant reduction in the subunit 10 or 12/subunit 9 ratio in GMP was observed. This finding is in line with the decrease in this ratio directly after mixing in GMP of the dough without lowM_rwheat protein addition. Since no specific effects were observed, it can be concluded that the lowM_rwheat protein acts rather unspecifically on the GMP of dough.     

Characterization of the polyurethane foam using alginic acid as a polyol

In this study, polyurethane foams (PUF) were prepared using alginic acid, glycerin, and poly(ethylene glycol) (PEG) as polyols, 1,6-hexamethylene diisocyanate (HDI) as a diisocyanate, and water as a foaming agent by one-shot process. Their structura, mechanical, and water-absorbing properties were investigated. The amount of alginic acid was varied up to 30 wt%. Fourier transform infrared (FT-IR) analysis showed that urethane linkage was formed by the reactions between −NCO groups of diisocyanate and −OH groups of all polyols used. Also urea linkage was formed by the reactions between −NCO groups of HDI and water or −COO⁻ groups of alginic acid. The reaction times for cream forming increased with increasing alginic acid but foam structures were not formed when alginic acid content in polyols was above 30 wt%. The optical micrographs showed that the average cell size of PUF slightly increased with increasing alginic acid. However, the density of PUF decreased with alginic acid content. The compressive modulus of PUF decreased with increasing alginic acid content. In the mean time, the water absorbency of PUF increased with increasing alginic acid content.     

Laterally crosslinked polyurethane copolymers with polycarbonate as a soft segment

The polyurethane (PU) copolymer was laterally crosslinked with an extra MDI, in which a more rigid polycarbonatediol replaced the conventional poly(tetramethyleneglycol) as a soft segment. What is the impact of the possible molecular interaction between polycarbonate soft segments and lateral crosslinking. The structural change after crosslinking and the impact of new soft segment were followed by infrared spectra, crosslink density, UV-VIS spectra, and relative viscosity. The tensile stress could improve as much as 554 % by selecting the polycarbonate soft segment and the lateral crosslinking. Shape recovery was over 90 % for the entire series and reproducible for four test cycles. The adoption of polycarbonate soft segment and lateral crosslinking significantly could improve the tensile strength and shape recovery compared to PU with polyetherdiol or polyesterdiol soft segment.     

The effects of boric acid on the rheological behavior of time dependent structure formation in PVA/DMSO solutions

Lots of studies have been carried out to improve the strength of polyvinyl alcohol (PVA) fibers. One of these studies is crosslinking spinning for a good quality fiber. As a crosslinking agent, boric acid (BA, H₃BO₃) was used. PVA can crosslink with BA without adding cation in using dimethyl sulfoxide (DMSO). The effects of BA addition and molecular weight (MW) on the formation of the physical structure in PVA/DMSO solutions were investigated. The results showed that the time dependence of the rheological responses was greatly influenced by the BA addition to the PVA/DMSO solutions. The results also showed that the BA addition to the PVA/DMSO solutions increased the dynamic viscosity (η′), the storage modulus (G′), and the loss modulus (G″) of the PVA/DMSO solutions. Increasing MW of PVA also decreased the time dependence. In addition, the BA addition to the PVA/DMSO solutions decreased the gelation time of the PVA/DMSO solutions. These overall results suggested that the structure formation through specific interactions between PVA molecules and BA resulted in the time dependent changes of the rheological properties of the PVA/DMSO solutions.     

种植密度对匀播冬小麦干物质积累、转运及产量的影响

为探究匀播冬小麦对种植密度的响应,以不同穗型品种新冬22(A_1)和新冬50(A_2)为材料,匀播(株行距相等)条件下设置了123万、156万、204万、278万、400万株·hm~(-2)(分别记为M_1、M_2、M_3、M_4、M_5)5个种植密度,研究了不同种植密度下匀播小麦干物质积累、运转、产量及其构成因素的差异。结果表明,匀播条件下,冬小麦抽穗前干物质积累量随种植密度的增加而增加,抽穗后干物质积累量随种植密度增加先增加后降低;新冬22号花后干物质积累量、花后干物质对籽粒产量贡献率、籽粒产量均表现为M_2处理最高,新冬50号花后干物质积累量、花后干物质对籽粒产量贡献率、籽粒产量均表现为M_4处理最高。随着种植密度的增加,两个品种的有效穗数呈增加趋势,穗粒数、千粒重呈下降趋势,籽粒产量呈先升后降趋势。匀播条件下,多穗型品种新冬22号适宜种植密度为156万株·hm~(-2),大穗型品种新冬50号适宜种植密度为278万株·hm~(-2)。     

Pre-harvest glyphosate application effects on properties of β-glucan from oat groats

Pre-harvest glyphosate is applied to cereal grains to control weed growth. However, it has been claimed that oat (Avena sativa L.) composition is affected by pre-harvest glyphosate application. The research was conducted to evaluate differences in properties of β-glucan in grains of pre-harvest glyphosate treated versus untreated oat plants. Two oat cultivars (Rockford and Souris) were grown at Minot and Prosper, ND, in 2015, and glyphosate was sprayed during the soft dough stage, hard dough stage, or not applied. β-glucan viscosity was not significantly (p > 0.05) affected by treatment at soft dough (1082 cP) or mature (1166 cP) stages compared with untreated (1150 cP) controls. Applying glyphosate at the soft dough stage significantly (p < 0.05) reduced the content and solubility of the β-glucan versus untreated samples. β-glucan content and solubility in oat treated at soft dough were 4.35% and 52.1%, respectively, while in untreated samples were 4.65% and 60.6%, respectively. Treatment at soft dough and hard dough stages significantly (p < 0.05) increased weight average molecular weight (M_w) of the high molecular weight fraction of soluble β-glucan (4.4 × 10⁶ and 3.8 × 10⁶, respectively), compared with untreated controls (3.5 × 10⁶). The M_w of the low molecular weight fraction of soluble β-glucan fraction significantly (p < 0.05) increased at soft and hard dough treatments (5.5 × 10⁵ and 3.3 × 10⁵, respectively), versus untreated samples (3.0 × 10⁵). Therefore, glyphosate can be applied when the grain has reached physiological maturity or thereafter.     

Characterization and mechanical properties of prepolymer and polyurethane block copolymer with a shape memory effect

The prepolymer and the final polyurethane (PU) block copolymer were synthesized by reacting 4,4-methylene bis(phenylisocyanate) with poly(tetramethylene glycol) and the prepolymer with 1,4-butanediol as a chain extender, respectively, to investigate the relation between phase separation and it’s resulting properties. According to FT-IR data, the phase separation of hard and soft segments in the prepolymer and the PU block copolymer grew bigger by increasing the hard segment content, and the PU showed more dominant phase separation than the prepolymer. The heat of fusion due to soft segments decreased in both the prepolymer and the PU by increasing the hard segment content, whereas the heat of fusion due to hard segments increased in the PU did not appear in the prepolymers. The breaking stress and modulus of the prepolymer increased by increasing the hard segment content, and the elongation at break decreased gradually, and the PU showed the highest breaking stress and modulus at 58 % hard segment content. However, the best shape recovery of the PU was obtained at 47 % hard segment content due to the existence of proper interaction among the hard segments for shape memory effect. Consequently, the mechanical properties and shape memory effect of the PU were influenced by the degree of phase separation, depending on the incorporation of chain extender as well as the hard segment content.     

Elastic properties of gluten representing different wheat classes

Traditional instruments used to evaluate dough and/or gluten rheological properties do not provide unambiguous separation of elastic and viscous behaviors. Recovery after shear creep and cyclic large deformation cyclic tensile testing were used here to decouple elastic and viscous effects. A large variation in the recoverable shear strain (∼7.2% to ∼28%) was seen for glutens from 15 U.S. popular common wheat cultivars with varying HMW subunits. Sedimentation values ranged from 29 to 57 ml for 12 hard wheat cultivars and 15 to 22 ml for three soft wheat cultivars. The tensile force at 500% extension ranged from 0.12 to 0.67 N for hard wheat glutens and from 0.10 to 0.20 for soft wheat glutens. However, the recoverable work after large extension was less than 40% of the total work of extension. In addition, recoverable work in tensile testing was highly correlated with the total work of extension (r² = 0.97) and mixograph mix times (r² = 0.81). Good to excellent bread volume was obtained for several cultivars from this sample set. This suggests that optimizing water absorption for mixing doughs to achieve maximal bread volume compensates for the wide range of viscoelastic behaviors of gluten.     

Interface behavior of quaternized chitosan on cellulosic substrates

Quaternized chitosan (QCS) was prepared and its interface behavior on cellulosic substrates was investigated. FT-IR result indicated that quaternary ammonium groups were connected to -NH₂ in chitosan, and the highest degree of substitution (DS) of QCS was 80.0 %. The adsorption behavior of QCS was well performed on cellulosic substrates. The initial critical concentrations of QCS were between 10 mg/l and 20 mg/l, which were related to its DS and the weight average molecular weight (M _w ): the critical concentration decreased with the increasing DS of QCS, and the concentration increased when M _w increased. The results from SEM and particle size revealed that the flocculation took place mainly because the electrostatic interaction between cellulosic substrates and QCS, which can be accelerated by forming a charge patch. At last, QCS displayed high efficiency as a retention and drainage-aid agent through a Schopper-Riegler beating degrees tester.     

Thermal stability of wheat gluten protein: its effect on dough properties and noodle texture

There is a need to develop more sensitive and reliable tests to help breeders select wheat lines of appropriate quality. Gluten thermostability, measured by the viscoelasticity of heated gluten, was assessed for its usefulness in evaluating quality of wheats in breeding programs. Two sets of wheat samples were used: Set I consisting of 20 cultivars and/or breeders' lines (BL), with diverse dough strengths and allelic variations of high M_r glutenin subunits coded at the Glu-A1, Glu-B1 and Glu-D1 loci (N=20) and Set II consisting of 16 near isogenic BL of F7 generation that had been in a quality selection program for three years. Thermostability of the isolated wet gluten was determined by measuring its viscoelastic properties, and was related to noodle texture, flour protein content, protein composition, dough physical properties and other quality predicting tests.Viscoelasticity of heat-treated gluten, isolated with 2% NaCl solution, significantly correlated with most of the tests used to measure dough and/or gluten strength and Chinese white salted noodle texture. The rate of thermal denaturation of proteins depends on M_r and packing density. High ratios of monomeric proteins such as gliadins and low M_r glutenin subunits to high M_r glutenin subunits increase the thermostability of the gluten. The measurement of viscoelasticity of heat-denatured gluten can be a useful test to determine gluten quality. Our study showed that gluten viscoelasticity and most of the tests related to dough and/or gluten strength are independent of allelic variations of the high molecular weight glutenin subunits. This test has been developed for predicting white salted noodle quality.     

Elastic properties of gluten representing different wheat classes

Traditional instruments used to evaluate dough and/or gluten rheological properties do not provide unambiguous separation of elastic and viscous behaviors. Recovery after shear creep and cyclic large deformation cyclic tensile testing were used here to decouple elastic and viscous effects. A large variation in the recoverable shear strain (∼7.2% to ∼28%) was seen for glutens from 15 U.S. popular common wheat cultivars with varying HMW subunits. Sedimentation values ranged from 29 to 57 ml for 12 hard wheat cultivars and 15 to 22 ml for three soft wheat cultivars. The tensile force at 500% extension ranged from 0.12 to 0.67 N for hard wheat glutens and from 0.10 to 0.20 for soft wheat glutens. However, the recoverable work after large extension was less than 40% of the total work of extension. In addition, recoverable work in tensile testing was highly correlated with the total work of extension (r² = 0.97) and mixograph mix times (r² = 0.81). Good to excellent bread volume was obtained for several cultivars from this sample set. This suggests that optimizing water absorption for mixing doughs to achieve maximal bread volume compensates for the wide range of viscoelastic behaviors of gluten.     

Preparation and acid dye adsorption behavior of polyurethane/chitosan composite foams

We prepared a series of polyurethane(PU)/chitosan composite foams with different chitosan content of 5∼20 wt% and investigated their adsorption performance of acid dye (Acid Violet 48) in aqueous solutions with various dye concentrations and pH values. It was observed that PU/chitosan composite foams exhibited well-developed open cell structures. Dye adsorption capacities of the composite foams increased with the increment of chitosan content in composite foams, because amine groups of chitosan serve as the binding sites for sulfonic ions of acid dyes in aqueous solutions. In addition, dye adsorption capacities of composite foams were found to increase with decreasing the pH value, which stems from the fact that the enhanced chemisorption between protonated amine groups of chitosan and sulfonic ions of acid dye is available in acidic solutions. The dye adsoption kinetics and equilibrium isotherm of the composite foams were well described with the pseudo-second order kinetic model and Langmuir isotherm model, respectively. The maximum adsorption capacity (q _max) for the PU/chitosan composite foams with 20 wt% chitosan content is evaluated to be ca. 30 mg/g.     

Growth and Saxitoxin Production by Cylindrospermopsis raciborskii (Cyanobacteria) Correlate with Water Hardness

The cosmopolitan and increasing distribution of Cylindrospermopsis raciborskii can be attributed to its ecophysiological plasticity and tolerance to changing environmental factors in water bodies. In reservoirs in the semi-arid region of Brazil, the presence and common dominance of C. raciborskii have been described in waters that are considered hard. We investigated the response of a Brazilian C. raciborskii strain to water hardness by evaluating its growth and saxitoxin production. Based on environmental data, a concentration of 5 mM of different carbonate salts was tested. These conditions affected growth either positively (MgCO₃) or negatively (CaCO₃ and Na₂CO₃). As a control for the addition of cations, MgCl₂, CaCl₂ and NaCl were tested at 5 or 10 mM, and MgCl₂ stimulated growth, NaCl slowed but sustained growth, and CaCl₂ inhibited growth. Most of the tested treatments increased the saxitoxin (STX) cell quota after six days of exposure. After 12 days, STX production returned to concentrations similar to that of the control, indicating an adaptation to the altered water conditions. In the short term, cell exposure to most of the tested conditions favored STX production over neoSTX production. These results support the noted plasticity of C. raciborskii and highlight its potential to thrive in hard waters. Additionally, the observed relationship between saxitoxin production and water ion concentrations characteristic of the natural environments can be important for understanding toxin content variation in other harmful algae that produce STX.     

Effective removal of calcium ions from simulated hard water using electrospun polyelectrolyte nanofibrous mats

The development of easily separated from water, high effective mineral ion removal materials is quite required in the hard water treatment system. In this study, water-stable polyelectrolyte polyacrylic acid (PAA) nanofibrous mats were fabricated by electrospinning technology and subsequent thermal crosslinking. Influence factors such as contact time, mat content, temperature and interfering ions strength were experimentally examined. The results indicated that polyelectrolyte PAA nanofibrous mats could be used as high effective Ca(II) ions removal material via complexation to form PAA?COOCa ²⁺ complex, with a maximum Ca(II) ion removal capacity of 152.8 mg/g within 60 min at 25 °C. Both equilibrium and kinetic studies showed that the behaviors of Ca(II) ions removal by polyelectrolyte nanofibrous mats followed Freundlich model and fitted pseudo-second-order model, respectively.     

Characteristics of biodegradable Mater-Bi®-starch based foams as affected by ingredient formulations

Expanded polystyrene (EPS) foams are widely used to provide protection to merchandise during shipping and handling. The disposal of EPS foams, however, causes pollution to the environment. Starch based loose fill packaging foams are commercially available to replace the EPS foams. Starch foams dissolve readily in water, and do not possess satisfactory physical and mechanical properties. To improve the functional properties and water resistance of starch foams, regular (25% amylose) and waxy corn starches blended with Mater-Bi® ZF03U (MBI) were extruded into loose-fill packaging foams using a co-rotating twin screw extruder. MBI contents of 10, 25 and 40% and starch moisture contents of 19, 22 and 25% (d.b.) were used. Waxy starch produced foam with greater radial expansion and lower unit and bulk densities than regular starch. Higher levels of MBI reduced radial expansion and increased unit and bulk densities. Foam made with regular starch had a lower water solubility index than foam made with waxy starch. The addition of MBI improved the water solubility. Higher starch moisture contents increased foam water solubility indices. Foams made from both types of starch possessed acceptable mechanical properties. Regular starch produced more rigid foams than the waxy starch as indicated by the higher compressibility values based on both single-piece and bulk samples. Moisture content affected the compressibilities. Higher moisture contents produced more rigid foams. The spring indices of bulk samples were excellent (>95%) for all MBI contents.