Literature DB >> 31185382

Facile synthesis of macroporous zwitterionic hydrogels templated from graphene oxide-stabilized aqueous foams.

Zeyu Zhang1, Haotian Tan1, Yongliang Zhao2, Qin Wang1, Haitao Wang3.   

Abstract

HYPOTHESIS: Conventional strategies based on emulsion templates to produce porous materials are complicated and not environmental-friendly, thus inspiring a facile and novel approach via polymerization of aqueous foams. Graphene oxide (GO) has been proved as a very efficient Pickering stabilizer for oil-in-water or water-in-oil emulsions, however, it has rarely (if any) been used to stabilize aqueous foams. It is of high interest to prepare GO-stabilized aqueous foams and subsequent porous hydrogels after polymerization of the aqueous phase. EXPERIMENTS: GO was slightly hydrophobized with cetyltrimethylammonium bromide (CTAB) and then used to stabilize aqueous foams containing a water-soluble monomer, N-(3-Sulfopropyl)-N-methacroyloxyethyl-N,N-dimethylammonium betaine (SBMA). After polymerizing the aqueous phase, macroporous zwitterionic hydrogels (PSBMA) were prepared. The pore morphology of macroporous PSBMA were observed by a field-emission scanning electron microscope.
FINDINGS: The wettability of modified GO by both water and air, indeed has a significant influence on the air bubble size and size distribution as well as the pore size of resulting macroporous PSBMA hydrogels. The pore size and pore interconnectivity of the hydrogels can be tailored by simply varying the surface property and concentration of GO in water. PSBMA hydrogels exhibit a pronounced uptake of aqueous NaCl solutions and efficient separation of oil-in-water emulsions.
Copyright © 2019 Elsevier Inc. All rights reserved.

Entities:  

Keywords:  Aqueous foams; Emulsion separation; Graphene oxide; Macroporous zwitterionic hydrogels; Salt solution uptake

Year:  2019        PMID: 31185382     DOI: 10.1016/j.jcis.2019.06.022

Source DB:  PubMed          Journal:  J Colloid Interface Sci        ISSN: 0021-9797            Impact factor:   8.128


  1 in total

1.  Adsorption and foaming properties of edible egg yolk peptide nanoparticles: Effect of particle aggregation.

Authors:  Mengyue Xu; Zhenya Du; Huanyin Liang; Yunyi Yang; Qing Li; Zhili Wan; Xiaoquan Yang
Journal:  Curr Res Food Sci       Date:  2021-04-20
  1 in total

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