2019
DOI: 10.1039/c9ra03914g
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Fabrication of detonation nanodiamond@sodium alginate hydrogel beads and their performance in sunlight-triggered water release

Abstract: Composite hydrogel beads prepared by sodium alginate with hydrophilicity and detonation nanodiamond with photothermal conversion property exhibited apparent water release behavior under illumination.

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Cited by 22 publications
(3 citation statements)
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References 64 publications
(52 reference statements)
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“…The C-O-C stretching was observed at 1043.4 cm −1 in Type C and at 1039.6 cm −1 in Type A. Similar to Ca 2+ , the interaction of the Ag + ion with -COO − was also verified at 881 cm −1 [31][32][33][34][35]. The FT-IR results helped to elucidate the chemical structure of complexes formed by cross-linking or coordinating between natural polymers and metal ions inside the hydrogel owing to the interaction of metal ions such as Ca 2+ or Ag + ions, as shown in Scheme 1 [36][37][38][39].…”
Section: Characterization Of Alg-idc Filmsmentioning
confidence: 70%
“…The C-O-C stretching was observed at 1043.4 cm −1 in Type C and at 1039.6 cm −1 in Type A. Similar to Ca 2+ , the interaction of the Ag + ion with -COO − was also verified at 881 cm −1 [31][32][33][34][35]. The FT-IR results helped to elucidate the chemical structure of complexes formed by cross-linking or coordinating between natural polymers and metal ions inside the hydrogel owing to the interaction of metal ions such as Ca 2+ or Ag + ions, as shown in Scheme 1 [36][37][38][39].…”
Section: Characterization Of Alg-idc Filmsmentioning
confidence: 70%
“…3a , the first stage (20–100 °C) of mass loss (4.28%) was ascribed to the loss of physically adsorbed water. 52 The second stage (100–420 °C) of mass loss (32.41%) was attributed to the dehydration of saccharide ring and the fracture of C–O–C glycoside bond of yeast. 53 The third stage (420–700 °C) of mass loss (61.58%) was assigned to the intermolecular crosslinking of oligosaccharides by dehydration at higher temperatures.…”
Section: Resultsmentioning
confidence: 99%
“…3a, the rst stage (20-100 C) of mass loss (4.28%) was ascribed to the loss of physically adsorbed water. 52 The second stage (100-420 C) of mass loss (32.41%) was attributed to the dehydration of saccharide ring and the fracture of C-O-C glycoside Fig. 1 The appearance of samples (a).…”
Section: Preparation and Characterization Of The Yincp@ecmentioning
confidence: 99%