Biomedical subjects

Ellina Kesselman

Publications and source records attributed to Ellina Kesselman.

3 recordsLinked to original sources

PubMed2006

Resolving intermediate solution structures during the formation of mesoporous SBA-15.

The evolution of the solution microstructures during the formation of the hexagonal mesoporous material SBA-15 was studied by direct imaging and freeze-fracture replication cryo-TEM. A reaction mixture was sampled at different times after the addition of tetramethoxyorthosilane (TMOS) to an acidic solution of Pluronic P123 held at 50 degrees C. Solution microstructures were detected by direct imaging cryo-TEM in the time window of 6.5-40 min after the addition of the TMOS (t = 0). The micrographs revealed that the initial spheroidal micelles evolve into threadlike micelles, which become longer and straighter with time. Then bundles with the dimensions similar to those found in the final material appeared, although there was no sign of a hexagonal arrangement up to 40 min. Due to the appearance of a precipitate at 40 min the sample became too viscous, preventing clear observation of its content. To observe the structures present after 40 min, freeze-fracture replication was carried out as well. Such samples were collected also at 22 min and showed the presence of threadlike micelles in agreement with the direct imaging cryo-TEM micrographs. The 2 h samples showed some areas of hexagonal ordered structures, which become very clear at 2 h 50 min. The cryo-TEM measurements were carried out under the same reaction conditions used in earlier in situ EPR experiments, thus allowing us to correlate molecular level events with the microstructure shape evolutions. This showed that the elongation of the micelles is a consequence of a reduction of the polarity and the water content within the micelles due to silicate adsorption and polymerization. Similar experiments were carried out also on SBA-15 prepared with HCl and TMOS at 35 degrees C. The appearance of threadlike micelles, followed by clustering of the TLMs, was observed under these conditions as well, but the reaction rate was faster. This suggests that the observed mechanism for the formation of SBA-15 is general.

Journal Article↗

PubMed2004

Multicompartment micelles from ABC miktoarm stars in water.

By combining three mutually immiscible polymeric components in a mixed-arm star block terpolymer architecture, we have observed the formation of a previously unknown class of multicompartment micelles in dilute aqueous solution. Connection of water-soluble poly(ethylene oxide) and two hydrophobic but immiscible components (a polymeric hydrocarbon and a perfluorinated polyether) at a common junction leads to molecular frustration when dispersed in aqueous solution. The incompatible hydrophobic blocks form cores that are protected from the water by the poly(ethylene oxide) blocks, but both are forced to make contact with the poly(ethylene oxide) by virtue of the chain architecture. The structures that emerge depend on the relative lengths of the blocks and can be tuned from discrete multicompartment micelles to extended wormlike structures with segmented cores.

Butadienes↗

PubMed2003

Comparison of the physicochemical properties and pasting characteristics of flour and starch from red and white sweet potato cultivars.

This research characterized flour and raw starches isolated from red and white sweet potato cultivars. Their composition, determined by proximate analysis, is typical of sweet potato cultivars. These cultivars have high amylose content (32-34%) and exhibit a Ca-type X-ray diffraction pattern. Similar gelatinization characteristics were detected for both starches with onset temperature of 67 degrees C and enthalpy of 10.5-11.0 J/g. Starches of both red and white cultivars had well-correlated (r (2) = 0.982) and high solubilization and swelling temperatures, starting at 80 degrees C. Pasting properties of the white cultivar exhibit lower tendency for retrogradation. Water and oil absorption capacities were low for both red and white flours. When parboiled, both cultivars showed improved water absorption capacity and decreased least gelation concentration. It is concluded that the white cultivar should be preferred when low retrogradation tendency is required.

Adsorption↗