Biomedical subjects

Rammile Ettelaie

Publications and source records attributed to Rammile Ettelaie.

9 recordsLinked to original sources

PubMed2006

Effect of high salt concentrations on the stabilization of bubbles by silica particles.

The stabilization of air bubbles by hydrophobically modified silica particles has been investigated in detail. The silica particles used had a nominal primary particle size of 20 nm and were made hydrophobic by treatment with dichlorodimethylsilane to yield particles with varying percent grafting of alkyl chains ("% SiOR"). Contact-angle (theta) measurements of pure water droplets on flats made from compressed samples of the particles showed a steep increase in theta above ca. 20% SiOR. Other measurements also showed a significant increase in theta when the salt concentration was raised to 1-3 mol dm(-3). Bubbles were formed in a sonicated dispersion of particles by suddenly lowering the pressure. Maximum stability was obtained with 33% SiOR particles and 2-3 mol dm(-3) NaCl. Under these conditions, theta was around 40 degrees. Above a threshold size of around 70 microm, bubbles were extremely stable to disproportionation and coalescence and bubble stability increased significantly with an increase in the NaCl concentration from 0.5 to 3 mol dm(-3). Furthermore, rheological measurements showed that at NaCl concentrations in this range weak particle gels were formed with a finite yield stress. The strength of these gels increased with an increasing NaCl concentration between 0.5 and 3 mol dm(-3) and with an increasing time of aging the dispersions, implicating this as part of the mechanism leading to an increased bubble stability in these systems. Dispersions in the absence of NaCl showed little or no foamability at all. Use of CaCl2 and Al(NO)3 at similar ionic strengths showed that equivalent stability could not be obtained with these salts. Atomic force microscopy (AFM) measurements of the adhesion between a pure (0% SiOR) silica sphere and flat showed a significant increase in the adhesion between 0.5 and 3 mol dm(-3) NaCl, even though in this concentration range no significant change in the electrostatic repulsion might be expected. It is concluded that the increased particle-particle adhesion, effective hydrophobicity, and bubble-stabilization properties of the particles at high NaCl concentrations are probably due to the collapse of protruding polysilicic acid chains on the surface of the silica.

Journal Article↗

PubMed2005

Brownian dynamics simulation of adsorbed layers of interacting particles subjected to large extensional deformation.

We present Brownian dynamics simulations of the compression and expansion of monolayers adsorbed at a planar interface. The surface-active species are modelled as monodisperse spherical particles that can form particle-particle elastic bonds. The objective is to model the large compression and expansion of viscoelastic protein films investigated in Langmuir trough experiments. We determine the stress-strain response of the system and the associated microstructural changes induced by the large deformation of the interface as a function of particle adsorption energy, and bond breakability and stiffness. We also study the effect of the velocity of compression and the type of compression (uniaxial or homogeneous) on the mechanism of collapse of the adsorbed films. Furthermore, we present simulations on complex mixed systems containing both bond-forming particles (modelling protein) and nonbond-forming particles (modelling surfactant). We find that the preferential desorption of one type of particle or the other, upon compression, is sensitive to the extent of bond breakability of the bond-forming species.

Adsorption↗

PubMed2004

Factors controlling the formation and stability of air bubbles stabilized by partially hydrophobic silica nanoparticles.

Air bubbles have been formed using partially hydrophobic silica nanoparticles as the stabilizer. The particles were of primary particle size 20 nm, chemically treated to different degrees with dichlorodimethylsilane to render them partially hydrophobic. Above a certain bubble size range (typically 80-microm diameter), the bubbles seemed to be almost indefinitely stable, while for any size above 20 microm their stability against disproportionation is far better than bubbles stabilized by any protein film investigated in previous studies. A possible theoretical justification for this observation is presented. Bubbles could be formed by shaking water with the particles, but a much higher volume fraction of bubbles was obtained by pressurizing the aqueous phase to 5 atm overnight followed by suddenly releasing the pressure to nucleate bubbles within the silica dispersion. Sonicating the silica dispersion before nucleation also gave more bubbles, which were also found to be more stable. There appeared to be an optimum degree of surface hydrophobicity that gave maximum foamability and foam stability, where around 20-33% of the silanol groups on the silica surface had been converted to dimethylsilane groups. However, a sharp increase in stability occurred when between 1.8 and 2 mol dm(-3) NaCl was also included in the aqueous phase. The change in stability due to inclusion of salt can be rationalized in terms of changes occurring in the value of the particle contact angle. The effects of increasing sonication and an optimum surface chemical treatment can be explained by the need to make the particles sufficiently hydrophobic so that they adsorb strongly enough, while at the same time minimizing their tendency to aggregate in the bulk aqueous phase, which hinders their adsorption. Furthermore, confocal laser scanning microscopy of the bubble dispersions suggests that a large volume fraction of stable bubbles is only formed when the particles adsorbed to the bubbles are also part of a spanning silica particle network in the bulk aqueous solution, forming a weak gel with a finite yield stress.

Journal Article↗

PubMed2004

Surface phase separation in complex mixed adsorbing systems: an interface-bulk coupling effect.

The interfacial thermodynamics and structure of ternary mixtures of the type A+B+solvent are investigated. According to the Gibbs phase rule, the coupling between the bulk phase and the interfacial region-which is related to the reversibility of the adsorption of the corresponding species-is a determinant as to whether phase separation can be observed at the interface. For an n-component adsorbing solution, at least one of the species has to adsorb irreversibly over the experimental time scales in order not to fix more intensive variables than those required to observe surface phase separation. We present results for a lattice model planar interface consisting of the ternary mixture A+B+solvent. The solvent molecules and the type A molecules have fixed chemical potentials at the interface since they are equilibrated with a bulk solution. In contrast, the type B molecules are irreversibly adsorbed at the interface and do not equilibrate with the bulk. Mean-field theory is compared with Monte Carlo simulation. Interestingly, the spinodal line in the interaction-composition plane shows a reentrant on the B-rich phase side. We discuss the implications of these results for surface phase separation of adsorbing mixtures of proteins and low-molecular-weight surfactants.

Journal Article↗

PubMed2004

Computer simulation of the microstructure of a nanoparticle monolayer formed under interfacial compression.

The uniaxial compression of a monolayer of nanosized monodisperse spherical particles adsorbed at a planar interface is simulated using the Brownian dynamics technique. Initially, the particles spread at the interface form crystalline loosely interconnected clusters. As the interface is compressed, the gaps between the clusters are removed and a close-packed monolayer is formed. At this stage, the structure of the interface consists of two-dimensional crystalline grains separated by defect boundaries. Further interfacial compression induces desorption of nanoparticles at these boundaries and creates striplike patterns of a secondary adsorbed layer. The structural features observed show remarkable agreement with recent experimental studies of the compression of gold nanoparticles in a Langmuir trough.

Journal Article↗

PubMed2004

Competitive adsorption of proteins and low-molecular-weight surfactants: computer simulation and microscopic imaging.

Proteins and low-molecular-weight (LMW) surfactants are used in the food industry as emulsifying (and foaming) ingredients and as stabilizers. These attributes are related to their ability to adsorb at fluid-fluid (and gas-fluid) interfaces lowering the interfacial (and surface) tension of liquids. Hence, the study of the properties of adsorbed layers of these molecules can be expected to lead to a better understanding of their effect on food products. Direct proof of the validity of mesoscopic models of systems of proteins and LMW surfactants can only be achieved by quantitative theoretical predictions being tested against both macroscopic and mesoscopic experiments. Computer simulation constitutes one of the few available tools to predict mathematically the behaviour of models of realistic complexity. Furthermore, experimental techniques such as atomic force microscopy (AFM) now allow high resolution imaging of these systems, providing the mesoscopic scale measurements to compare with the simulations. In this review, we bring together a number of related findings that have been generated at this mesoscopic level over the past few years. A useful simple model consisting of spherical particles interacting via bonded and unbonded forces is described, and the derived computer simulation results are compared against those from the imaging experiments. Special attention is paid to the adsorption of binary mixtures of proteins, mixtures of LMW surfactants, and also protein+surfactant mixed systems. We believe that further development of these mathematically well-defined physical models is necessary in order to achieve a proper understanding of the key physico-chemical processes involved.

Adsorption↗

PubMed2003

Disproportionation of clustered protein-stabilized bubbles at planar air-water interfaces.

The rate of shrinkage of air bubbles, of initial radius from 50 to 200 microm, injected beneath a planar air-water interface has been measured. Bubbles were stabilized in solutions of 0.05 wt% gelatin or pure beta-lactoglobulin. It has been observed that small size differences between two closely spaced or touching bubbles result in markedly divergent rates of shrinkage for the two. By studying a number of different initial bubble configurations, it is demonstrated that the overall change in bubble size distribution is strongly dependent on local, interbubble gas diffusion. In this respect, the strong tendency for the gelatin-stabilized bubbles to aggregate and shrink, while remaining in contact, produced patterns of disproportionation significantly different from those observed with beta-lactoglobulin. In beta-lactoglobulin solutions, it was usually found that bubbles initially in contact shrank away from each other with time, becoming increasingly isolated as a result. A theoretical approach that can exactly incorporate the perturbation of local diffusion fluxes due to the proximity of two bubbles is presented. This enables one to map a "stability diagram" that delineates regions where the larger bubble of a pair will either shrink or grow, according to the relative size of the bubbles and their separation. Theoretical calculations show that it is possible for a bubble to exhibit more complex shrinkage behavior than is predicted by a mean field approach or the Lifshitz, Slyozov, and Wagner (LSW) theory of Ostwald ripening for dilute systems. The inclusion of dilatational elasticity in the theoretical model introduces additional complications, which are also briefly discussed.

Air↗

PubMed2002

Kinetics of disproportionation of air bubbles beneath a planar air-water interface stabilized by food proteins.

The rate of shrinkage of air bubbles of initial radii, r, from 50 to 150 microm injected beneath a planar air-water interface has been measured. Bubbles were stabilized by 0.05 wt% protein in approximately 0.1 mol dm(-3) ionic strength buffer at pH 7.0 and at room temperature. Four proteins were studied: commercial whey protein isolate (WPI), sodium caseinate, gelatin, and pure beta-lactoglobulin. Bubbles in all systems showed shrinkage due to diffusion of gas from the bubbles, which accelerated as the bubbles got smaller. Within approximately 1 h all bubbles had disappeared, having shrunk to below approximately 1 microm, so that in no cases was there evidence of stabilization via a surface rheological mechanism. The rates of shrinkage with the different proteins were not significantly different except in the case of gelatin, which at any given bubble size appeared to give a slightly higher rate, probably because the surface tension is higher for this system. A new theoretical analysis of the dissolution kinetics for the case of a bubble close to a planar interface has been developed. For caseinate and WPI a simple model incorporating a constant surface tension and a constant bubble-interface separation appears to account for the kinetics. Interestingly, the model predicts a linear dependence of r(n) versus time when n is closest to 3, in contrast to n = 2 expected from previous work. For gelatin and pure beta-lactoglobulin, the introduction of modest dilatational elasticities of approximately 2.3 and 7 mN m(-1), respectively, gives good agreement between theory and experiment. This is particularly the case for beta-lactoglobulin, where there is a noticeable slowing, but not cessation, of the shrinkage as the bubbles get smaller. In the light of these findings the practical significance of surface rheology with respect to stability to disproportionation is discussed. Finally, we present experimental evidence that a bubble stabilized by beta-lactoglobulin shrinks to a nonspherical protein particle consisting of the completely collapsed protein film.

Adsorption↗

PubMedDate not supplied

Using self-consistent-field theory to understand enhanced steric stabilization by casein-like copolymers at low surface coverage in mixed protein layers.

We present a statistical mechanical approach to predicting the properties of mixed copolymer layers using the Scheutjens-Fleer self-consistent-field theory. Our model copolymers are based on the primary structures of the major bovine casein monomers, alpha(s1)-casein and beta-casein. Numerical calculations have been carried out to determine the polymer segment density profiles at an isolated hydrophobic surface and the interaction forces as a pair of polymer-coated surfaces is brought to close interlayer separation. For a copolymer model containing hydrophilic and hydrophobic segments, we show how the steric stabilizing capacity of a casein-like macromolecule at very low surface coverage is enhanced in the presence of a thin dense layer of shorter tethered amphiphilic chains. Using a more refined protein model, which also distinguishes between the charged and uncharged hydrophilic segments along the chain, we clearly demonstrate that the enhanced steric repulsion from beta-casein exceeds that from alpha(s1)-casein. These calculations explain how the replacement of just a few percent of beta-lactoglobulin by casein can inhibit the heat-induced thickening and flocculation behavior observed experimentally with some whey protein-stabilized oil-in-water emulsions.

Adsorption↗