Endothermic Effects on Heating Physically Aged Sucrose Glasses and the Clausius Theorem Violation in Glass Thermodynamics

Size-dependent vitrification in metallic glasses

Reducing the sample size can profoundly impact properties of bulk metallic glasses. Here, we systematically reduce the length scale of Au and Pt-based metallic glasses and study their vitrification behavior and atomic mobility. For this purpose, we exploit fast scanning calorimetry (FSC) allowing to study glassy dynamics in an exceptionally wide range of cooling rates and frequencies. We show that the main α relaxation process remains size independent and bulk-like. In contrast, we observe pronounced size dependent vitrification kinetics in micrometer-sized glasses, which is more evident for the smallest samples and at low cooling rates, resulting in more than 40 K decrease in fictive temperature, Tf, with respect to the bulk. We discuss the deep implications on how this outcome can be used to convey glasses to low energy states.

Physical aging of hydroxypropyl methylcellulose acetate succinate via enthalpy recovery

Amorphous solid dispersions (ASDs) utilize the kinetic stability of the amorphous state to stabilize drug molecules within a glassy polymer matrix. Therefore, understanding the glassy-state stability of the polymer excipient is critical to ASD design and performance. Here, we investigated the physical aging of hydroxypropyl methylcellulose acetate succinate (HPMCAS), a commonly used polymer in ASD formulations. We found that HPMCAS exhibited conventional physical aging behavior when annealed near the glass transition temperature (T_g). In this scenario, structural recovery was facilitated by α-relaxation dynamics. However, when annealed well below T_g, a sub-α-relaxation process facilitated low-temperature physical aging in HPMCAS. Nevertheless, the physical aging rate exhibited no significant change up to 40 K below T_g, below which it exhibited a near monotonic decrease with decreasing temperature. Finally, infrared spectroscopy was employed to assess any effect of physical aging on the chemical structure of HPMCAS, which is known to be susceptible to degradation at temperatures 30 K above its T_g. Our results provide critical insights necessary to understand better the link between the stability of ASDs and physical aging of the glassy polymer matrix.

Microscopic observation of hidden Johari-Goldstein-β process in glycerol

The Johari-Goldstein-β (JG-β) process is widely observed in a variety of glass-forming systems and recognized as an intrinsic process in deeply supercooled and glassy states. However, in some systems, e.g., glycerol, a clear sign of the JG-β process is often not apparent; for example, an isolated JG-β peak may not be observed in the dielectric relaxation spectrum. In this study, we directly investigated the angstrom-scale dynamics of glycerol through quasielastic scattering experiments using time-domain interferometry. The relaxation times of the local motions start to decouple from the timescale of the diffusion process and follow the established behavior of the JG-β process. This finding microscopically indicates the existence of the hidden JG-β process in glycerol. In addition, we succeeded in determining the decoupling temperature of the JG-β process by using the spatial-scale selectivity of the quasielastic scattering technique.

Hydration enthalpies of amorphous sucrose, trehalose and maltodextrins and their relationship with heat capacities

The mechanisms of glass transitions and the behavior of small solute molecules in a glassy matrix are some of the most important topics of modern thermodynamics. Water plays an important role in the physical and chemical stability of lyophilized biologics formulations, in which glassy carbohydrates act as cryoprotectants and stabilizers. In this study, sorption calorimetry was used for simultaneous measurements of water activity and the enthalpy of water sorption by amorphous sucrose, trehalose and maltodextrins. Moreover, the heat capacity of these carbohydrates in mixtures with water was measured by DSC in a broad range of water contents. The hydration enthalpies of glassy sucrose, trehalose and maltodextrins are exothermic, and the enthalpy change of water-induced isothermal glass transitions is higher for small molecules. The partial molar enthalpy of mixing of water in slow experiments is about -18 kJ mol-1, but less exothermic in the case of small molecules at fast hydration scan rates. By measuring the heat capacities of disaccharides and maltodextrins as a function of water content, we separated the contributions of carbohydrates and water to the total heat capacities of the mixtures. The combination of these data allowed testing of thermodynamic models describing the hydration-induced glass transitions. The heat capacity changes calculated by the fitting of the hydration enthalpy data for disaccharides are in good agreement with the heat capacity data obtained by DSC, while for maltodextrins, the effect of sub-Tg transitions should be taken into account. Combining the data obtained by different techniques, we found a distinct difference in the behavior of water in glassy polymers compared to that in glassy disaccharides. By understanding the behavior of water in glassy carbohydrates, these results can be used to improve the design of freeze-dried formulations of proteins and probiotics.