Synthesis and characterization of magnetic and fluorescent styrene co‐polymer nanofiber

F luorescent and magnetic poly(styrene) (PS) based random co‐polymer nanofiber was synthesized in a controlled manner via chemical polymerization in three steps. A fluorescent and magnetic nanohybrid {Fe₃O₄/Congored (CR)} was separately prepared and chemically grafted onto the epichlorohydrin (ECH) units of the random co‐polymer. Characterizations of the above synthesized polymers were done with the help of Fourier transform infrared (FTIR) spectroscopy, UV–visible spectroscopy, nuclear magnetic resonance (NMR) spectroscopy, fluorescence emission spectroscopy, field emission scanning electron microscopy (FESEM), scanning electron microscopy (SEM), vibrating sample magnetometer (VSM) measurement, differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and gel permeation chromatography (GPC) like analytical techniques. The FESEM results indicated that after the grafting of nanohybrid onto the random co‐polymer backbone, the polymer exhibited a nanofiber like morphology. Due to the surface functionalization and encapsulation reactions, the magnetic moment value of the nanohybrid and its nanocomposites were found to be reduced. Synthesis and characterization of magnetic and fluorescent random co‐polymer based nanofiber is the primary target of the present investigation and its application is extended to the catalysis field. © 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015 , 132, 42796.     

Gellan gum‐based novel composite hydrogel: Evaluation as adsorbent for cationic dyes

A semi‐interpenetrating network system [(GG‐g‐PAAm)‐PVA] was made by microwave irradiation of aqueous mixture of gellan gum (GG), acrylamide (AAm), and poly(vinyl alcohol) (PVA) containing N,N′‐methylene‐bis‐acrylamide as crosslinking agent. The gel was characterized by Fourier transform infrared spectroscopy, thermogravimetric analysis, X‐ray diffraction, and scanning electron microscopy techniques. The swelling behavior was studied under different pH conditions. A pH‐dependent swelling with maximum swelling under neutral pH was observed. The swelling process is found to follow second‐order kinetics and the mechanism of water transport is found to be Fickian type of diffusion. The (GG‐g‐PAAm)‐PVA was evaluated for removal of dye from aqueous solution, using crystal violet, a cationic dye. The maximum adsorption capacity of the gel was found to be 45.45 mg/g. The kinetic studies revealed a second‐order adsorption process which fits well into Langmuir model. The evaluation of thermodynamic parameters indicated the adsorption process to be exothermic and spontaneous at lower temperatures. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2017 , 134, 45527.     

Water‐soluble ionic polythiophenes for biological and analytical applications

Ionic polythiophenes are important conjugated polymers because of their excellent optical properties and water solubility. They are classified as cationic, anionic and zwitterionic conjugated polyelectrolytes. This review article describes concisely their biological and analytical applications. The specific detection of different negatively charged biomolecules such as DNA and adenosine triphosphate, anions like halides and toxic pseudo‐halide (CN ^?) and environmental pollutants, e.g. surfactants, is discussed. The conformational changes of cationic polythiophenes (CPTs ) induced by various analytes due to formation of ionic conjugates and the cooperative responses of all segments cause dominant signal amplification even in the presence of a small perturbation. In addition, reactive oxygen scavenging, antimicrobial photosensitizing and cell imaging applications of CPTs are documented. Use of anionic polythiophenes for sensing of protamine and cations like Cu²⁺ and Ca²⁺ is also discussed. Finally, sensing of DNA , peptides and surfactants by zwitterionic polythiophenes is included. The concluding part discusses future prospects. © 2016 Society of Chemical Industry     

Drying kinetics and product quality of green soybean under different microwave drying methods

The objective of this study was to investigate the effect of different microwave drying techniques on the drying kinetics and product quality of dried green soybean. Experiments were conducted using microwave vacuum drying (MVD), pulse-spouted vacuum microwave drying (PSMVD), pulse-spouted microwave drying (PSMD), and microwave freeze drying (MFD). Parameters of apparent density, color, processing temperature, expansion ratio, rehydration ratio, texture, and microstructure of the dried products were determined. The results showed that the MFD green soybean had a small change on bright color, compared with the fresh samples, but the drying time was the longest among the four methods. The bright color value of PSMVD/PSMD/MVD, respectively, was 79.77, 71.43, and 55.45, and drying time of them was slightly different. The PSMVD/PSMD showed advantages over MVD by improving the product quality.     

Nanoscale zerovalent iron-Sargassum swartzii biocomposites for the removal of malachite green from an aqueous solution

A novel nanoscale zerovalent iron-Sargassum swartzii (nZVI-SS) biocomposite was tested for its ability to remove malachite green from aqueous solutions. Batch equilibrium tests at different pH conditions showed that at pH 10, a maximum removal of 142.85 mg/g was observed according to Langmuir model. Involvement of various functional groups of the biosorbent in preferential biosorption of cationic dye was observed using Fourier transform infrared spectroscopy. Morphological changes occurring on the biocomposite materials were characterized using scanning electron microscopy. Furthermore, temperature and kinetic profiles during the biosorption process were also reported.     

Effects of Different Drying Methods on the Quality Changes of Granular Edamame

In this article, the quality changes of the granular fruits and vegetables dried by vacuum microwave drying, freeze drying, hot air drying, and combined hot air–vacuum microwave drying are investigated, and the quality parameters compared on the basis of vitamin C and chlorophyll contents, shrinkage and rehydration capacity, color, texture, and microstructure changes. The quality parameters of products dried by vacuum microwave drying are slightly lower than those obtained by freeze drying, but much better than those obtained using conventional hot air drying. The quality characteristics of product dried by combined hot air–vacuum microwave are significantly improved compared to those simply hot air–dried.     

Moisture Distribution and Dewatering Efficiency for Wet Materials

This review paper summarizes current research efforts toward a comprehensive view of wet material dewatering, considering the binding energy as the strength to hold water, and rupture energy given to remove moisture from materials.     

Effect of Vacuum-Microwave Predrying on Quality of Vacuum-Fried Potato Chips

The effects of vacuum microwave predrying on the quality of vacuum-fried potato chips were studied. The results showed that vacuum microwave predrying had a significant effect on moisture and oil contents, as well as color parameters and structure of potato chips. Vacuum microwave predrying significantly decreased the oil and moisture contents of vacuum-fried potato chips. The rates of both mass transfer phenomena (water loss and oil uptake) that take place during the vacuum frying of potato chips decrease due to the vacuum microwave predrying. The vacuum microwave predrying had a negative effect on color of potato chips, which decreases the L value of potato chips and increases Hunter a and b values. Breaking force of fried potato chips is also significantly (P < 0.05) affected by the drying pretreatment, which decreases the breaking force at the beginning of predrying and then increases with vacuum microwave predrying time.     

Evaporation of Ethanol-Water Mixture Drop on Horizontal Substrate

This study investigates the evaporation of sessile drop comprising ethanol and water mixture on horizontal poly methyl methacrylate surface. The contact angle (θ) and contact radius (R) of ethanol-water mixture drop are recorded with time, considering the impacts of presence of ethanol. With excess ethanol, the drop evaporation is principally controlled by a phase in which both the contact angle and contact radius are falling. A diffusional model assuming linear relation between contact radius and time is proposed as θ = eR ^?3 + cR ^?1, where e and c denote fitting coefficients. This model correlates with the experimental data.