Light Gold: A Colloidal Approach Using Latex Templates

Abstract

A new 18 karat light gold, composed of gold single crystals, amyloids, and a polymer latex matrix is developed. It is similar to a glassy plastic, yet lighter than aluminum and of use in watches, jewelry, radiation shielding, catalysis, and electronics. The material is prepared via a hydrogel precursor dried into an aerogel. Annealing of the polystyrene matrix under vacuum gives rise to a homogeneous template. The final apparent density and porosity of the material depend directly on the volumetric concentration of the starting solution used for hydrogel formation. After annealing, a homogeneous microstructure is obtained in which the shining gold single crystal platelets are evenly embedded in a polystyrene matrix. The material has a glass transition temperature of ≈105 °C which allows for annealing and molding above this temperature. A general scaling behavior is found for the Young's modulus of the material with the density. The Young's modulus of the material with a density of 1.7 g cm−3 is ≈50 MPa. The density and stiffness, as well as the color, of the material can be tuned depending on the final application.

Amyloids as Building Blocks for Macroscopic Functional Materials: Designs, Applications and Challenges

“…Overall, a wide range of amyloid proteins and peptides have been used to fabricate membranes, fibers, hydrogels, composites, and catalysts. To date, some amyloid-based materials have been successfully produced in industrial settings by private companies and are ready for commercialization [ 107 , 108 , 147 ].…”

Protein–protein interactions explain the temperature-dependent viscoelastic changes occurring in colloidal protein gels

“…For example, aggregates of the whey protein β-lactoglobulin (β-lg) were used to create a light gold alloy that combined high mechanical strength and lightness. 3 Furthermore, in food science, the texture of foodstuff can be altered through different gel properties. This affects the sensorial characteristics of diverse foods, ranging from meat analogs 4 to swiss cheese fondue.…”