Aqueous solutions of a methylcellulose, ranging from 0.30 to 2.49 wt %, were studied by means of micro differential scanning calorimetry (micro DSC) and rheology. The effects of polymer concentration on the thermodynamic properties of these solutions were examined through a heating process and a following cooling process at a fixed rate of 1 °C/min. Upon heating, an endothermic peak was observed at about 63 °C, which was independent of polymer concentration. The total energy defined by the endothermic peak area was found to be a linear function of polymer concentration. On the other hand, when samples were cooling from about 90 °C, a broad exothermic peak appeared at about 33 °C, and the peak height and its broadness increased with polymer concentration. A shoulder was observed above the peak temperature of 33 °C, and the shoulder became more prominent with increasing polymer concentration to eventually appear as a second peak at about 40 °C. The thermal analysis results clearly show that the association of methylcellulose molecules in water is thermorevesible but the dissociation occurred at much lower temperatures than the association temperatures. The viscoelastic properties of these solutions correlated excellently with the results obtained from the micro thermal analysis. Thermodynamic mechanisms involved in the association and the dissociation are proposed.

Thermal gelation was studied for aqueous gelling solutions of a methylcellulose. An attempt was made to elucidate the gel network structure and the validity of scaling laws. Thermal gelation was observed on heating, and it reverted to the liquid state on cooling. The thermoreversibility was a heating/cooling rate dependent process. For isothermally stabilized samples, 42.5 °C was found to be the critical temperature differentiating the weak gels from the strong gels. Below 42.5 °C, the gel elasticity evolved by following a scaling law with temperature as G e ∼ [(T − T c)/T c]2.93 where G e is the equilibrium modulus of the gel and T c is the critical temperature of 42.5 °C. In contrast, no single scaling laws could be found for G e when the temperature was above 42.5 °C. In the temperature range from 42.5 to 70 °C, it was observed that the elasticity evolution was a linear function of temperature and the mean bridge length between junctions was independent of temperature. On the basis of the experimental results, we proposed the gel network structure formed from the methylcellulose, which consists of hydrophobically associating domains as the junctions and the mean chain length of 2.75 × 104 g/mol as bridges connecting the junctions.

This paper presents a novel approach of mixing two laminar flowing streams in microchannels. The mixer consists of a pair of electrodes disposed along a fluidic channel. By energizing the electrodes with a DC-biased (2.5 V) AC voltage (20 Vpp), an electrokinetic flow is induced with a flow profile perpendicular to that of the incoming laminar streams of liquids to be mixed. As a result, the flow lines of the incoming streams and the induced flow are forced to crossover and very efficient stirring and mixing at short mixing length can be achieved. The mixer can be operated from the AC-electroosmotic (ACEO) (sigma=1 mS/m, f=100 kHz) to the AC-electrothermal (ACET) (sigma=500 mS/m, f=500 kHz) flow regimes. The mixing efficiency in the ACEO regime was 92%, with a mixing length of 600 microm (Q=2 microL/min), an estimated mixing time of 69 ms and an induced ACEO flow velocity of approximately 725 microm/s. The mixing efficiency in the ACET regime was 65% for a mixing length of approximately 1200 microm. The mixer is efficient and suitable for mixing reagents in a fluid media from low to high conductivity as required in diverse microfluidic applications.

Microfluidic biochips hold great potential for liquid analysis in biomedical research and clinical diagnosis. However, the lack of integrated on-chip liquid mixing, bioseparation and signal transduction presents a major challenge in achieving rapid, ultrasensitive bioanalysis in simple microfluidic configurations. Here we report magnetic nanochain integrated microfluidic chip built upon the synergistic functions of the nanochains as nanoscale stir bars for rapid liquid mixing and as capturing agents for specific bioseparation. The use of magnetic nanochains enables a simple planar design of the microchip consisting of flat channels free of common built-in components, such as liquid mixers and surface-anchored sensing elements. The microfluidic assay, using surface-enhanced Raman scattering nanoprobes for signal transduction, allows for streamlined parallel analysis of multiple specimens with greatly improved assay kinetics and delivers ultrasensitive identification and quantification of a panel of cancer protein biomarkers and bacterial species in 1 μl of body fluids within 8 min.

Soft lithography technology allows for the development of numerous PDMS-based microfluidic devices for manipulation of particles and cells. However, integrating metallic electrodes with PDMS-based channel structures is challenging due to weak adhesion between metal and PDMS. To overcome this issue, we develop a new PDMS-based microfluidic device for continuous sorting and separation of microparticles by size using AC dielectrophoresis (DEP) with 3-D conducting PDMS composites as sidewall electrodes. The composites are synthesized by mixing silver powders with PDMS gel and such composite electrodes can easily be integrated with the PDMS microchannels. Furthermore, the sidewall electrodes also allow DEP forces to distribute three dimensionally, thus enhancing DEP effects in the entire region of channels. The capability of such PDMS-based microfluidic device is demonstrated for continuously sorting and separating 10 and 15 mum particles, and also for separating 5 from 10 mum particles. Together with experimental results, analysis of particle's trajectory based on Lagrangian approach provides insights into how microparticles transport under the effects of hydrodynamic and DEP forces in the present PDMS-based microfluidic device.

A gecko's superb ability to adhere to surfaces is widely credited to the large attachment area of the hierarchical and fibrillar structure on its feet. The combination of these two features provides the necessary compliance for the gecko toe-pad to effectively engage a high percentage of the spatulae at each step to any kind of surface topography. With the use of multi-tiered porous anodic alumina template and capillary force assisted nanoimprinting, we have successfully fabricated a gecko-inspired hierarchical topography of branched nanopillars on a stiff polymer. We also demonstrated that the hierarchical topography improved the shear adhesion force over a topography of linear structures by 150%. A systematic analysis to understand the phenomenon was performed. It was determined that the effective stiffness of the hierarchical branched structure was lower than that of the linear structure. The reduction in effective stiffness favored a more efficient bending of the branched topography and a better compliance to a test surface, hence resulting in a higher area of residual deformation. As the area of residual deformation increased, the shear adhesion force emulated. The branched pillar topography also showed a marked increase in hydrophobicity, which is an essential property in the practical applications of these structures for good self-cleaning in dry adhesion conditions.

The effects of a salt mixture consisting of a salt-out salt (NaCl) and a salt-in salt (NaI) on the sol-gel transition of methylcellulose (MC) in aqueous solution have been studied by means of micro differential scanning calorimetry and rheometry. The salt mixture was found to have a combined effect from the salt-out and salt-in salts in the mixture, and the salt effect was dependent on the water hydration abilities of the component ions and ion concentration. At a fixed total salt concentration, the sol-gel transition temperature nicely followed a rule of mixing: Tp = m1Tp1 + m2Tp2 where Tp, Tp1, and Tp2 are the gelation peak temperatures for the MC solutions with a salt mixture, NaCl, and NaI, respectively, and mi is the molar fraction of the salt component i in the salt mixture. The linear rule of mixing proved that the effects of NaCl and NaI on the sol-gel transition of MC are completely independent. In addition, the presence of a single salt or a salt mixture in a MC solution does not change the essential mechanism of MC gelation. Therefore, the sol-gel transition of MC can be simply controlled by a salt mixture consisting of a salt-out salt and a salt-in salt. The rheological results supported the micro thermal results excellently. But the gel strength of MC containing salts was influenced by both salt type and salt concentration.

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