Boundary lubrication by sodium salts: A Hofmeister series effect

The effect of cations and epigallocatechin gallate on in vitro salivary lubrication

Ionic valency influences oral processing by changing salivary behavior and merits more attention since little is known. In this study, the influence of three ionic valences (monovalent, divalent and trivalent), ionic strength and epigallocatechin gallate (EGCG) on lubricating properties of saliva were investigated. Tribological measurements were used to characterize the lubrication response of KCl, MgCl2, FeCl3, and AlCl3 in combination with EGCG to the ex vivo salivary pellicle. KCl at 150 mM ionic strength provided extra lubrication via hydration lubrication. Contrarily, trivalent salts aggregated together with the salivary mucins via ionic cross-link interactions, which led to a decrease in salivary lubrication. FeCl3 and AlCl3 affected the salivary lubrication differently, which was attributed to changes in the pH. Finally, in presence of EGCG, FeCl3 interacted with EGCG via chelating interactions, preventing salivary protein aggregation. This resulted in less desorption of the salivary film, retaining the lubrication ability of salivary proteins.

Macroscale Superlubricity of Hydrated Anions in the Boundary Lubrication Regime

Cations can achieve excellent hydration lubrication at smooth interfaces under both microscale and macroscale conditions due to the boundary layer composed of hydration shells surrounding charges, but what about anions? Commonly used friction pairs are negatively charged at the solid/solution interface. Achieving anionic adsorption through constructing positively charged surfaces is a prerequisite for studying the hydration lubrication of anions. Here we report the hydration layer composed of anions adsorbed on the positively charged polymer/sapphire interface at acidic electrolyte solutions with pH below the isoelectric point, which contributes to the hydration lubrication of anions. Strongly hydrated anions (for the case of SO42-) exhibit stable superlubricity comparable to cations, with strikingly low boundary friction coefficient of 0.003-0.007 under contact pressures above 15 MPa without a running-in period. The hydration lubrication performance of anions is determined by both the ionic hydration strength and ion adsorption density based on the surface potential and tribological experiments. The results shed light on the role of anions in superlubricity and hydration lubrication, which may be relevant for understanding the lubrication mechanism and improving lubrication performance in acidic environments, for example, in acid pumps, sealing rings of compressors for handling acidic media, and processing devices of nuclear waste.

Regulation Mechanism for Friction Coefficient of Poly(vinylphosphoric acid) (PVPA) Superlubricity System Based on Ionic Properties

Adjustable lubrication aims to achieve active control of the relative motion of the friction interface, providing a new idea for intelligent operation. A new phenomenon of sudden changes of friction coefficient (COF) in the poly(vinylphosphoric acid) (PVPA) superlubricity system by mixing different lubricants, was found in this study. It was found that anions were the critical factor for the COF change. The change degrees of the COF were investigated by a universal micro tribometer (UMT). A quartz crystal microbalance (QCM)-D was used to analyze the adsorption quantity of anions on the PVPA surface. The hydratability of the PVPA interface was controlled by changing the anionic properties (the amount of charge and structure), thus regulating the COF. The adsorption difference of anions is an important reasoning of how anionic properties can regulate the hydratability. It was analyzed by molecular dynamics simulation. For anions carrying different numbers of charges or double bonds, the adsorption quantity of anions was mainly affected by the adsorption degree on the PVPA surface, while the adsorption quantity of anions with different molecular configuration was synergistically regulated by the adsorption degree and adsorption area of anions on the PVPA surface. This work can be used to develop smart surfaces for applications.

A Method for the Tribological Assessment of Oral Pharmaceutical Liquids

OBEJECTIVE Patient acceptance of pediatric formations is critical to compliance and consequently therapeutic outcomes; thus, having an in vitro method to evaluate sensory perception of pharmaceutical products would be beneficial. The objective of this research is to develop a sensitive and reproducible tribological method to characterize pharmaceutical suspensions at low force and sliding speeds.METHODS The discriminating potential of the method was examined using tribology profiles (coefficient of friction (COF) vs sliding speed) for commercially available products and products made for this study with widely varying sweetness, thickness and grittiness; these formulations were used to judge the sensitivity of the method. Samples were measured using 3M Transpore™ surgical tape to simulate the tongue surface, steel half ring geometry, constant gap setting, target axial force of 2 N in a 600 second exponential ramp for rotation speed.RESULTS The COF ranged from 0.1 to 0.6. For the speeds studied, the high viscosity commercial suspension Ibuprofen Drops and Acetaminophen suspension show a classic Stribeck Curve with an increasing COF at the higher rotation speeds, which indicates these formulations entered the hydrodynamic lubrication phase, while the lower viscosity suspensions only reached the mixed lubrication phase.CONCLUSIONS The contribution of particles seems to affect the COF in a dynamic pattern compared to products that are categorized as either low gritty or high viscosity. These results are important as they provide a potentially rapidly in vitro method for screening pediatric medications and help to identify the factors that affect the palatability of pediatric formulations.

Influence of Temperature and Sodium Sulfate Content on the Compaction Characteristics of Cement-Stabilized Macadam Base Materials

This paper describes an experimental investigation into the compaction characteristics of cement-stabilized macadam base materials (CSMBM) in a saline soil area. Through the field tests, the main causes of arch expansion in an existing road were analyzed. Based on this, the compaction tests and microscopic tests were designed to analyze the impacts of temperature, sodium sulfate content and cement content on the compaction characteristics of CSMBM. Then, the orthogonal test was designed to analyze the effects of the degree of the temperature, the cement content, and the sodium sulfate content on the compaction results of the CSMBM. Feld tests results show that the temperature, sodium sulfate content and cement content may be the main causes of arch expansion. The compaction tests show that with the temperature increasing, the optimal water content (OWC) decreases, but the maximum dry density (MDD) increases; with the sodium sulfate content increasing, the OWC increases, but the MDD decreases; with the cement content increasing, both MDD and OWC increase. The microscopic tests show that the increase of temperature and cement content is beneficial to the compactness between cementitious materials and aggregates, while the increase of sodium sulfate content makes the whole structure of cementitious materials and aggregates increasingly rough. The orthogonal test shows that the temperature has the greatest influence on the MMD, and the sodium sulfate content has the greatest influence on the OWC. Thus, in a sulfate saline soil area, the construction temperature, the sodium sulfate content and the cement content should be controlled to ensure the compaction quality of CSMBM.

Superlubrication obtained with mixtures of hydrated ions and polyethylene glycol solutions in the mixed and hydrodynamic lubrication regimes

HYPOTHESIS

Superlubricity is known to dramatically reduce frictional energy consumption and to improve service life of mechanical devices and biological systems. However, reduction of wear during the running-in period of friction pairs, especially under high contact pressures, still remains an unresolved issue affecting all machines.

EXPERIMENTS

Here the lubrication, adsorption, and conformational properties of hydrated ions and polyethylene glycol (PEG) mixtures were evaluated at different mass fractions and concentrations of PEG and salts by ball-on-disc tribometer, ζ-potential, quartz crystal microbalance with dissipation (QCM-D), and dynamic light scatting (DLS) analyses.

FINDINGS

These mixtures exhibited superlubricity between Si₃N₄ and sapphire surfaces in a wide range of concentrations and ions valency. Interestingly, a running-in phase shorter than 1 min and low wear rate of 1.85 μm³/(N·m) were observed at contact pressures up to 555 MPa, significantly higher to earlier findings. PEG chains retain random coils filling the bulk of the interfacial film without strongly adsorbing on the interfaces but significantly increasing the viscosity of lubricating film, thereby favoring hydrodynamic lubrication. Hydrated ions are strongly adsorbed on the negatively charged ceramic surfaces, ensuring a sustained hydration effect maintaining superlubricity. The outstanding lubrication characteristics of the PEG/ions mixtures were attributed to the synergistic action of hydration and hydrodynamic lubrication, which appears as a promising avenue for developing new green lubricants and has implications for industrial and biological applications.

Regulation Mechanism of Salt Ions for Superlubricity of Hydrophilic Polymer Cross-Linked Networks on Ti6Al4V

Poly(vinylphosphonic acid) (PVPA) cross-linked networks on Ti₆Al₄V show superlubricity behavior when sliding against polytetrafluoroethylene in water-based lubricants. The superlubricity can occur but only with the existence of salt ions in the polymer cross-linked networks. This is different from the phenomenon in most polymer brushes. An investigation into the mechanism revealed that cations and anions in the lubricants worked together to yield the superlubricity even under harsh conditions. It is proposed that the preferential interactions of cations with PVPA molecules rather than water molecules are the main reason for the superlubricity in water-based lubricants. The interaction of anions with water molecules regulates the properties of the tribological interfaces, which influences the magnitude of the friction coefficient. Owing to the novel cross-linked networks and the interactions between cations and polymer molecules, their superlubricity can be maintained even at a high salt ion concentration of 5 M. These excellent properties make PVPA-modified Ti₆Al₄V a potential candidate for application in artificial implants.

Ion specificities of artificial macromolecules

Artificial macromolecules are well-defined synthetic polymers, with a relatively simple structure as compared to naturally occurring macromolecules. This review focuses on the ion specificities of artifical macromolecules. Ion specificities are influenced by solvent-mediated indirect ion-macromolecule interactions and also by direct ion-macromolecule interactions. In aqueous solutions, the role of water-mediated indirect ion-macromolecule interactions will be discussed. The addition of organic solvents to aqueous solutions significantly changes the ion specificities due to the formation of water-organic solvent complexes. For direct ion-macromolecule interactions, we will discuss specific ion-pairing interactions for charged macromolecules and specific ion-neutral site interactions for uncharged macromolecules. When the medium conditions change from dilute solutions to crowded environments, the ion specificities can be modified by either the volume exclusion effect, the variation of dielectric constant, or the interactions between ions, macromolecules, and crowding agents.

Soft matter food physics--the physics of food and cooking

This review discusses the (soft matter) physics of food. Although food is generally not considered as a typical model system for fundamental (soft matter) physics, a number of basic principles can be found in the interplay between the basic components of foods, water, oil/fat, proteins and carbohydrates. The review starts with the introduction and behavior of food-relevant molecules and discusses food-relevant properties and applications from their fundamental (multiscale) behavior. Typical food aspects from 'hard matter systems', such as chocolates or crystalline fats, to 'soft matter' in emulsions, dough, pasta and meat are covered and can be explained on a molecular basis. An important conclusion is the point that the macroscopic properties and the perception are defined by the molecular interplay on all length and time scales.

Hofmeister effect on thermo-responsive poly(propylene oxide): Role of polymer molecular weight and concentration

Although a vast amount of research has been dedicated to investigate the Hofmeister effect on the stability of polymer solutions, a clear understanding of the role of polymer properties in this phenomenon is still missing. Here, the Hofmeister effect of NaCl (destabilizing) and NaSCN (stabilizing) salts on aqueous solutions of poly(propylene oxide) (PPO) is studied. Four different molecular weights of PPO were investigated, to determine how the variation in the polymer coil size affects the Hofmeister effect. The investigation was further conducted for different PPO concentrations, in order to understand the effect of inter-chain interactions on the response to addition of salt. The temperature-driven phase separation of the solutions was monitored by differential scanning calorimetry, which provides the precise value of the phase separation temperature, as well as the enthalpy change accompanied with the transition. It was observed that increasing the molecular weight weakens the effect of the both salts, which is interpreted in terms of a scaling law between the molecular weight and the accessible surface area of the polymers. Increasing the PPO concentration further diminished the NaCl effect, but amplified the NaSCN effect. This difference is attributed to an electrostatic stabilization mechanism in the case of NaSCN.