Rheological Behavior of Montmorillonite Water Suspensions in the Presence of Surfactants

Sikorsky, Oleksiy; Myronyuk, Oleksiy; Svidersky, Valentyn

doi:10.23939/chcht09.02.237

Cited by 7 publications

(4 citation statements)

References 10 publications

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“…By increasing the amount of commercial nanobentonite up to 1 wt% and 2 wt%, an increase and a subsequent decrease in the diameter of the fibers are detected. MMT clay is a thixotropic additive, in which the viscosity decreases by the increase in applied stress . Following the addition of commercial nanobentonite, the viscosity of the electrospinning solution increases.…”

Section: Resultsmentioning

confidence: 99%

Synthesis of Nanobentonite–Poly(vinyl alcohol)–Bacterial Cellulose Nanocomposite by Electrospinning for Wound Healing Applications

Firouzabadi

Ghanbari

Mahmoudi

et al. 2020

Physica Status Solidi (a)

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Polymer‐based composites are used for wound healing applications. This work aims to prepare an inorganic‐polymer nanocomposite based on bentonite, poly(vinyl alcohol), and bacterial cellulose by electrospinning for wound healing. The nanocomposite is synthesized using a solution intercalation technique, with 1–2 wt% nanobentonite concentration variation. The effects of commercial and laboratory‐synthesized nanobentonite as well as the extract of the green walnut shell (EGWS) are examined and characterized by different techniques. The addition of nanobentonite increases the average size of fibers and tensile strength up to 200 nm and more than 15 MPa, respectively, due to the presence of hydrogen bonding formed between the nanobentonite sheets and polymer matrix. By the addition of synthetic nanoclay and EGWS, moderate elongation and strength are achieved. The hydrophilicity shows a decreasing trend up to 2 wt% of commercial nanobentonite; however, the laboratory‐synthesized nanobentonite is not significantly effective. Effects of extracts on the viability of cultured human adipose tissue–derived mesenchymal stem cells (ADSCs) are quantitated, where the samples containing 1–2 wt% of commercial nanobentonite have less toxicity than others. Antibacterial activity is tested against both Escherichia coli and Staphylococcus aureus bacteria according to the agar diffusion test for 72 h, in which EGWS‐based mats exhibit strong antimicrobial activity.

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Section: Resultsmentioning

confidence: 99%

Synthesis of Nanobentonite–Poly(vinyl alcohol)–Bacterial Cellulose Nanocomposite by Electrospinning for Wound Healing Applications

Firouzabadi

Ghanbari

Mahmoudi

et al. 2020

Physica Status Solidi (a)

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“…Rheological parameters of MPM were determined by the rotation viscosimeter «Reotest II» (MLW, Germany) with a measuring system cylinder-cylinder by fixing curves of deformation (flow) kinetics [19,20]. The measurement was realized in the mode "a", experimentally fixed, taking into account structural-mechanical properties of the studied samples.…”

Section: мAterials and Methodsmentioning

confidence: 99%

Methods for Determining the Characterization of Mashes With Fiber for Semi-Finished Products on the Milk-Protein Base

Грек

Tymchuk

Tsygankov

et al. 2019

EUREKA: Life Sciences

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The aim of the work is to elaborate effective methods that characterize mashes of semi-products with potato fiber after thermal processing for avoiding excessive densification of products and stabilization of qualimetric parameters. The article presents main methods for determining characteristics of mashes with potato fiber for thermally processed semi-products. Methods for studying the ability of dietary fiber «Potex» to change the effective viscosity and water-retaining capacity of multicomponent systems are offered. Values that characterize deviations of parameters at using white sugar the dehydrating capacity and egg mélange, which influence is changed by the aforesaid parameters at thermal processing, are obtained. The effectiveness of determining the water activity value аw for specifying storage parameters of mashes with potato fiber for semi-products is confirmed. Qualimetric parameters of experimental samples are obtained. Least mass losses at frying (155±5 °С) and baking (185±5 °С) were observed at adding maximal amount of «Potex» (2.0 %) and fixed at level 4.3±0.2 % and 6.2±0.1 % respectively. Introduction of dietary fiber decreases a content of free water in mashes for semi-products and, as a result, there is observed a mass loss decrease at thermal processing. It allows to stabilize qualimetric parameters

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“…Table 2 gives variants of formulations for milk-protein mashes for semi-finished products with PF and a control sample. We determined rheological parameters of milk-protein mashes using "Reotest II" rotary viscometer with a measurable cylinder-cylinder system by recording the deformation (flow) kinetics curves [32].…”

Section: Materials and Methods To Study The Influence Of Dietary Fibementioning

confidence: 99%

Research of recipe components influence on the properties of dairy-protein mashes for semi-finished products

Грек

Tymchuk

Tsygankov

et al. 2019

EEJET

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Technology and equipment of food production 41 of products in terms of the content of dietary fiber, micro-and macronutrients, vitamins, proteins, and other nutrients. A search for new functional and technological ingredients made of available raw materials, development of technologies for products with such additives and studying of their consumer properties are urgent tasks for the dairy industry. 1. Introduction One of the ways to improve properties of product structure and food diets in general is introduction of specially treated vegetable raw materials. The approach makes it possible to correct consistency directly and to balance a chemical composition

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Rheological Behavior of Montmorillonite Water Suspensions in the Presence of Surfactants

Cited by 7 publications

References 10 publications

Synthesis of Nanobentonite–Poly(vinyl alcohol)–Bacterial Cellulose Nanocomposite by Electrospinning for Wound Healing Applications

Synthesis of Nanobentonite–Poly(vinyl alcohol)–Bacterial Cellulose Nanocomposite by Electrospinning for Wound Healing Applications

Methods for Determining the Characterization of Mashes With Fiber for Semi-Finished Products on the Milk-Protein Base

Research of recipe components influence on the properties of dairy-protein mashes for semi-finished products

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