Thermodynamic Characterization of Free and Surface Water of Colloidal Unimolecular Polymer (CUP) Particles Utilizing DSC

Ultrafast Proton Conduction in an Aqueous Electrolyte Confined in Adamantane-like Micropores of a Sulfonated, Aromatic Framework

Sulfonated, cross-linked porous polymers are promising frameworks for aqueous high-performance electrolyte-host systems for electrochemical energy storage and conversion. The systems offer high proton conductivities, excellent chemical and mechanical stabilities, and straightforward water management. However, little is known about mass transport mechanisms in such nanostructured hosts. We report on the synthesis and postsynthetic sulfonation of an aromatic framework (SPAF-2) with a 3D-interconnected nanoporosity and varying sulfonation degrees. Water adsorption produces the system SPAF-2H20. It features proton exchange capacities up to 6 mequiv g-1 and exceptional proton conductivities of about 1 S cm-1. Two contributions are essential for the highly efficient transport. First, the nanometer-sized pores link the charge transport to the diffusion of adsorbed water molecules, which is almost as fast as bulk water. Second, continuous exchange between interface-bound and mobile species enhances the conductivities at elevated temperatures. SPAF-2H20 showcases how to tailor nanostructured electrolyte-host systems with liquid-like conductivities.

Nanoconfined Water Clusters in Zinc White Oil Paint

Pigments in oil paint are bound by a complex oil polymer network that is prone to water-related chemical degradation. We use cryo-Fourier-transform infrared spectroscopy and differential scanning calorimetry to study how water distributes inside zinc white oil paint. By measuring water freezing and melting transitions, we show that water-saturated zinc white oil paint contains both liquid-like clustered water and nonclustered water. A comparison of titanium white paint and nonpigmented model systems indicates that water clustering happens near the pigment-polymer interface. The cluster size was estimated in the nanometer range based on the ice melting and freezing temperatures and on the position of the O-D vibration band. As liquid-like water can play a crucial role in the dissolution and transport of ions and molecules, understanding the factors that favor this phenomenon is essential for establishing safe conditions for the conservation of painted works of art.

A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry

Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its chemical composition, molecular structure, and degree of hydration, the behavior of DF may differ. Numerous reports confirm that incorporating DF derived from food waste into food products has significant effects on textural, sensory, rheological, and antimicrobial properties. Additionally, the characteristics of DF, modification techniques (chemical, enzymatic, mechanical, thermal), and processing conditions (temperature, pH, ionic strength), as well as the presence of other components, can profoundly affect the functionalities of DF. This review aims to describe the interactions between DF and water, focusing on the effects of free water, freezing-bound water, and unfreezing-bound water on the hydration capacity of both soluble and insoluble DF. The review also explores how the structural, functional, and environmental properties of DF contribute to its hydration capacity. It becomes evident that the interactions between DF and water, and their effects on the rheological properties of food matrices, are complex and multifaceted subjects, offering both opportunities and challenges for further exploration. Utilizing DF extracted from food waste exhibits promise as a sustainable and viable strategy for the food industry to create nutritious and high-value-added products, while concurrently reducing reliance on primary virgin resources.

Equilibrium and Dynamic Surface Tension Behavior in Colloidal Unimolecular Polymers (CUP)

Studies of the interfacial behavior of pure aqueous nanoparticles have been limited due tothe difficulty of making contaminant-free nanoparticles while also providing narrow size distribution. Colloidal unimolecular polymers (CUPs) are a new type of single-chain nanoparticle with a particle size ranging from 3 to 9 nm, which can be produced free of surfactants and volatile organic contents (VOCs). CUP particles of different sizes and surface charges were made. The surface tension behavior of these CUP particles in water was studied using a maximum bubble pressure tensiometer. The equilibrium surface tension decreased with increasing concentration and the number of charges present on the surface of the CUP particles influences the magnitude of the interfacial behavior. The effect of electrostatic repulsion between the particles on the surface tension was related. At higher concentrations, surface charge condensation started to dominate the surface tension behavior. The dynamic surface tension of CUP particles shows the influence of the diffusion of the particles to the interface on the relaxation time. The relaxation time of the CUP polymer was 0.401 s, which is closer to the diffusion-based relaxation time of 0.133s for SDS (sodium dodecyl sulfate).

Defining the Collapse Point in Colloidal Unimolecular Polymer (CUP) Formation

Colloidal unimolecular polymer (CUP) particles were made using polymers with different ratios of hydrophobic and hydrophilic monomers via a self-organization process known as water reduction. The water-reduction process and the collapse of the polymer chain to form a CUP were tracked using viscosity measurements as a function of composition. A vibration viscometer, which allowed for viscosity measurement as the water was being added during the water-reduction process, was utilized. The protocol was optimized and tested for factors such as temperature control, loss of material, measurement stability while stirring, and changes in the solution volume with the addition of water. The resulting viscosity curve provided the composition of Tetrahydrofuran (THF)/water mixture that triggers the collapse of a polymer chain into a particle. Hansen as well as dielectric parameters were related to the polymer composition and percentage v/v of THF/water mixture at the collapse point. It was observed that the collapse of the polymer chain occurred when the water/THF composition was at a water volume of between 53.8 to 59.3% in the solvent mixture.

Thermal Effect and Mechanism Analysis of Flame-Retardant Modified Polymer Electrolyte for Lithium-Ion Battery

In recent years, the prosperous electric vehicle industry has contributed to the rapid development of lithium-ion batteries. However, the increase in the energy density of lithium-ion batteries has also created more pressing safety concerns. The emergence of a new flame-retardant material with the additive ethoxy (pentafluoro) cyclotriphosphazene can ameliorate the performance of lithium-ion batteries while ensuring their safety. The present study proposes a new polymer composite flame-retardant electrolyte and adopts differential scanning calorimetry (DSC) and accelerating rate calorimetry to investigate its thermal effect. The study found that the heating rate is positively correlated with the onset temperature, peak temperature, and endset temperature of the endothermic peak. The flame-retardant modified polymer electrolyte for new lithium-ion batteries has better thermal stability than traditional lithium-ion battery electrolytes. Three non-isothermal methods (Kissinger; Kissinger–Akahira–Sunose; and Flynn–Wall–Ozawa) were also used to calculate the kinetic parameters based on the DSC experimental data. The apparent activation energy results of the three non-isothermal methods were averaged as 54.16 kJ/mol. The research results can provide valuable references for the selection and preparation of flame-retardant additives in lithium-ion batteries.

Investigation of the Evaporation Rate of Water from Colloidal Unimolecular Polymer (CUP) Systems by Isothermal TGA

Studies of the evaporation of aqueous nanoparticle solutions have been limited due to lack of homogeneity of the solution, difficulties in obtaining reproducible samples and stability of substrates, as well as the effect of other volatile components or contaminants such as surfactants. Colloidal unimolecular polymer (CUP) is a spheroidal nanoparticle with charged hydrophilic groups on the surface, and the particle size ranges from 3 to 9 nm. The large amount of surface water on the CUP surface provides the opportunity to evaluate the evaporation of surface water, which may contribute to the investigation the factors that affect the evaporation rate in solutions of ultra-small particles, like protein, micelle, colloidal, etc. Six CUP systems were evaluated by thermogravimetric analysis (TGA) with respect to time and solids content. The evaporation rate of water was initially enhanced due to the deformation of the air-water interface at low to moderate concentration due to particle charge repulsive forces. At higher concentrations, above 20%, surface charge condensation and increasing viscosity began to dominate. At higher concentration where the CUP reached the gel point the rate of diffusion controlled the evaporation. The final drying point was the loss of three waters of hydration for each carboxylate on the CUP surface.