Compliance of the Stokes-Einstein model and breakdown of the Stokes-Einstein-Debye model for a urea-based supramolecular polymer of high viscosity

Breakdown of the Stokes-Einstein relation in supercooled water: the jump-diffusion perspective

Although water is the most ubiquitous liquid it shows many thermodynamic and dynamic anomalies. Some of the anomalies further intensify in the supercooled regime. While many experimental and theoretical studies have focused on the thermodynamic anomalies of supercooled water, fewer studies explored the dynamical anomalies very extensively. This is due to the intricacy of the experimental measurement of the dynamical properties of supercooled water. Violation of the Stokes-Einstein relation (SER), an important relation connecting the diffusion of particles with the viscosity of the medium, is one of the major dynamical anomalies. In absence of experimentally measured viscosity, researchers used to check the validity of SER indirectly using average translational relaxation time or α-relaxation time. Very recently, the viscosity of supercooled water was accurately measured at a wide range of temperatures and pressures. This allowed direct verification of the SER at different temperature-pressure thermodynamic state points. An increasing breakdown of the SER was observed with decreasing temperature. Increasing pressure reduces the extent of breakdown. Although some well-known theories explained the above breakdown, a detailed molecular mechanism was still elusive. Recently, a translational jump-diffusion (TJD) approach has been able to quantitatively explain the breakdown of the SER in pure supercooled water and an aqueous solution of methanol. The objective of this article is to present a detailed and state-of-the-art analysis of the past and present works on the breakdown of SER in supercooled water with a specific focus on the new TJD approach for explaining the breakdown of the SER.

Effect of Glycero-(9,10-trioxolane)-trialeate on the Physicochemical Properties of Non-Woven Polylactic Acid Fiber Materials

Biocompatible glycero (9,10-trioxolane) trioleate (ozonide of oleic acid triglyceride, OTOA) was incorporated into polylactic acid (PLA) fibers by electrospinning and nonwoven PLA mats with 1%, 3% and 5% OTOA content. The morphological, mechanical, thermal and water sorption properties of electrospun PLA mats after the addition of OTOA were studied. A morphological analysis showed that the addition of OTOA increased the average fiber diameter and induced the formation of pores on the fiber surface, leading to an increase in the specific surface area for OTOA-modified PLA fibrous mats. PLA fiber mats with 3% OTOA content were characterized by a highly porous surface morphology, an increased specific surface area and high-water sorption. Differential scanning calorimetry (DSC) was used to analyze the thermal properties of the fibrous PLA mats. The glass transition temperatures of the fibers from the PLA-OTOA composites decreased as the OTOA content increased, which was attributed to the plasticizing effect of OTOA. DSC results showed that OTOA aided the PLA amorphization process, thus reducing the crystallinity of the obtained nonwoven PLA-OTOA materials. An analysis of the mechanical properties showed that the tensile strength of electrospun PLA mats was improved by the addition of OTOA. Additionally, fibrous PLA mats with 3% OTOA content showed increased elasticity compared to the pristine PLA material. The obtained porous PLA electrospun fibers with the optimal 3% OTOA content have the potential for various biomedical applications such as drug delivery and in tissue engineering.

Time-dependent gel to gel transformation of a peptide based supramolecular gelator

A dipeptide with a long fatty acid chain at its N-terminus gives hydrogels in phosphate buffer in the pH range 7.0-8.5. The hydrogel with a gelator concentration of 0.45% (w/v) at pH 7.46 (physiological pH) provides a very good platform to study dynamic changes within a supramolecular framework as it exhibits remarkable change in its appearance with time. Interestingly, the first formed transparent hydrogel gradually transforms into a turbid gel within 2 days. These two forms of the hydrogel have been thoroughly investigated by using small angle X-ray scattering (SAXS), powder X-ray diffraction (PXRD), field emission scanning electron microscopic (FE-SEM) and high-resolution transmission electron microscopic (HR-TEM) imaging, FT-IR and rheometric analyses. The SAXS and low angle PXRD studies substantiate different packing arrangements for the gelator molecules for these two different gel states (the freshly prepared and the aged hydrogel). Moreover, rheological studies of these two gels reveal that the aged gel is stiffer than the freshly prepared gel.

Sucralose Destabilization of Protein Structure

Sucralose is a commonly employed artificial sweetener that behaves very differently than its natural disaccharide counterpart, sucrose, in terms of its interaction with biomolecules. The presence of sucralose in solution is found to destabilize the native structure of two model protein systems: the globular protein bovine serum albumin and an enzyme staphylococcal nuclease. The melting temperature of these proteins decreases as a linear function of sucralose concentration. We correlate this destabilization to the increased polarity of the molecule. The strongly polar nature is manifested as a large dielectric friction exerted on the excited-state rotational diffusion of tryptophan using time-resolved fluorescence anisotropy. Tryptophan exhibits rotational diffusion proportional to the measured bulk viscosity for sucrose solutions over a wide range of concentrations, consistent with a Stokes-Einstein model. For sucralose solutions, however, the diffusion is dependent on the concentration, strongly diverging from the viscosity predictions, and results in heterogeneous rotational diffusion.