Incorporating different vegetable oils into an aqueous dispersion of hybrid organic nanoparticles
Different vegetable oils including soy oil, high-oleic sunflower oil, corn oil, castor oil (CO), rapeseed oil, and hydrogenated CO were added to the imidization reaction of poly(styrene–maleic anhydride) or SMA, with ammonium hydroxide in aqueous medium. The oils favorably reduce viscosity during am...
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| Veröffentlicht in: | Journal of nanoparticle research : an interdisciplinary forum for nanoscale science and technology 2012-08, Vol.14 (8), p.1-24, Article 1075 |
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| creator | Samyn, Pieter Schoukens, Gustaaf Stanssens, Dirk Vonck, Leo Van den Abbeele, Henk |
| description | Different vegetable oils including soy oil, high-oleic sunflower oil, corn oil, castor oil (CO), rapeseed oil, and hydrogenated CO were added to the imidization reaction of poly(styrene–maleic anhydride) or SMA, with ammonium hydroxide in aqueous medium. The oils favorably reduce viscosity during ammonolysis of the anhydride moieties and increase the maximum solid content of the dispersed imidized SMA to at least 50 wt%, compared to a maximum of 35 wt% for pure imidized SMA. The viscosity of imidized SMA with polyunsaturated oils was generally larger than for monosaturated oils, but it was highest for COs due to high contents of hydroxyl groups. Depending on the oil reactivity, homogeneous or core–shell nanoparticles with 20–60 nm diameters formed. The interactions of oil and organic phase were studied by Fourier-transform infrared spectroscopy, indicating qualitative variances between different oils, the fraction imidized SMA and remaining fraction of ammonolyzed SMA without leakage of oil upon diluting the dispersion and precipitation at low pH. A quantitative analysis with calculation of imide contents, amounts of reacted oil and chemical interactions was made by Fourier-transform-Raman spectroscopy suggesting that most interactions take place around the unsaturated oil moieties and ammonolyzed anhydride. |
| doi_str_mv | 10.1007/s11051-012-1075-2 |
| format | Article |
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The oils favorably reduce viscosity during ammonolysis of the anhydride moieties and increase the maximum solid content of the dispersed imidized SMA to at least 50 wt%, compared to a maximum of 35 wt% for pure imidized SMA. The viscosity of imidized SMA with polyunsaturated oils was generally larger than for monosaturated oils, but it was highest for COs due to high contents of hydroxyl groups. Depending on the oil reactivity, homogeneous or core–shell nanoparticles with 20–60 nm diameters formed. The interactions of oil and organic phase were studied by Fourier-transform infrared spectroscopy, indicating qualitative variances between different oils, the fraction imidized SMA and remaining fraction of ammonolyzed SMA without leakage of oil upon diluting the dispersion and precipitation at low pH. A quantitative analysis with calculation of imide contents, amounts of reacted oil and chemical interactions was made by Fourier-transform-Raman spectroscopy suggesting that most interactions take place around the unsaturated oil moieties and ammonolyzed anhydride.</description><identifier>ISSN: 1388-0764</identifier><identifier>EISSN: 1572-896X</identifier><identifier>DOI: 10.1007/s11051-012-1075-2</identifier><language>eng</language><publisher>Dordrecht: Springer Netherlands</publisher><subject>Ammonium ; Anhydrides ; Carbon monoxide ; Castor oil ; Characterization and Evaluation of Materials ; Chemical interactions ; Chemistry and Materials Science ; Dispersions ; Edible oils ; Infrared spectroscopy ; Inorganic Chemistry ; Lasers ; Materials Science ; Nanoparticles ; Nanotechnology ; Optical Devices ; Optics ; Photonics ; Physical Chemistry ; Polystyrene resins ; Rapeseed oil ; Research Paper ; Shape memory alloys ; Styrene ; Sunflower oil ; Vegetable oils ; Vegetables ; Viscosity</subject><ispartof>Journal of nanoparticle research : an interdisciplinary forum for nanoscale science and technology, 2012-08, Vol.14 (8), p.1-24, Article 1075</ispartof><rights>Springer Science+Business Media B.V. 2012</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c419t-785d16a1848b30b85414c27fd11f0b97fc359713709cd7257b8e3014e164a4683</citedby><cites>FETCH-LOGICAL-c419t-785d16a1848b30b85414c27fd11f0b97fc359713709cd7257b8e3014e164a4683</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11051-012-1075-2$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11051-012-1075-2$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Samyn, Pieter</creatorcontrib><creatorcontrib>Schoukens, Gustaaf</creatorcontrib><creatorcontrib>Stanssens, Dirk</creatorcontrib><creatorcontrib>Vonck, Leo</creatorcontrib><creatorcontrib>Van den Abbeele, Henk</creatorcontrib><title>Incorporating different vegetable oils into an aqueous dispersion of hybrid organic nanoparticles</title><title>Journal of nanoparticle research : an interdisciplinary forum for nanoscale science and technology</title><addtitle>J Nanopart Res</addtitle><description>Different vegetable oils including soy oil, high-oleic sunflower oil, corn oil, castor oil (CO), rapeseed oil, and hydrogenated CO were added to the imidization reaction of poly(styrene–maleic anhydride) or SMA, with ammonium hydroxide in aqueous medium. The oils favorably reduce viscosity during ammonolysis of the anhydride moieties and increase the maximum solid content of the dispersed imidized SMA to at least 50 wt%, compared to a maximum of 35 wt% for pure imidized SMA. The viscosity of imidized SMA with polyunsaturated oils was generally larger than for monosaturated oils, but it was highest for COs due to high contents of hydroxyl groups. Depending on the oil reactivity, homogeneous or core–shell nanoparticles with 20–60 nm diameters formed. The interactions of oil and organic phase were studied by Fourier-transform infrared spectroscopy, indicating qualitative variances between different oils, the fraction imidized SMA and remaining fraction of ammonolyzed SMA without leakage of oil upon diluting the dispersion and precipitation at low pH. A quantitative analysis with calculation of imide contents, amounts of reacted oil and chemical interactions was made by Fourier-transform-Raman spectroscopy suggesting that most interactions take place around the unsaturated oil moieties and ammonolyzed anhydride.</description><subject>Ammonium</subject><subject>Anhydrides</subject><subject>Carbon monoxide</subject><subject>Castor oil</subject><subject>Characterization and Evaluation of Materials</subject><subject>Chemical interactions</subject><subject>Chemistry and Materials Science</subject><subject>Dispersions</subject><subject>Edible oils</subject><subject>Infrared spectroscopy</subject><subject>Inorganic Chemistry</subject><subject>Lasers</subject><subject>Materials Science</subject><subject>Nanoparticles</subject><subject>Nanotechnology</subject><subject>Optical Devices</subject><subject>Optics</subject><subject>Photonics</subject><subject>Physical Chemistry</subject><subject>Polystyrene resins</subject><subject>Rapeseed oil</subject><subject>Research Paper</subject><subject>Shape memory alloys</subject><subject>Styrene</subject><subject>Sunflower oil</subject><subject>Vegetable 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The oils favorably reduce viscosity during ammonolysis of the anhydride moieties and increase the maximum solid content of the dispersed imidized SMA to at least 50 wt%, compared to a maximum of 35 wt% for pure imidized SMA. The viscosity of imidized SMA with polyunsaturated oils was generally larger than for monosaturated oils, but it was highest for COs due to high contents of hydroxyl groups. Depending on the oil reactivity, homogeneous or core–shell nanoparticles with 20–60 nm diameters formed. The interactions of oil and organic phase were studied by Fourier-transform infrared spectroscopy, indicating qualitative variances between different oils, the fraction imidized SMA and remaining fraction of ammonolyzed SMA without leakage of oil upon diluting the dispersion and precipitation at low pH. A quantitative analysis with calculation of imide contents, amounts of reacted oil and chemical interactions was made by Fourier-transform-Raman spectroscopy suggesting that most interactions take place around the unsaturated oil moieties and ammonolyzed anhydride.</abstract><cop>Dordrecht</cop><pub>Springer Netherlands</pub><doi>10.1007/s11051-012-1075-2</doi><tpages>24</tpages></addata></record> |
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| ispartof | Journal of nanoparticle research : an interdisciplinary forum for nanoscale science and technology, 2012-08, Vol.14 (8), p.1-24, Article 1075 |
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| source | SpringerLink Journals - AutoHoldings |
| subjects | Ammonium Anhydrides Carbon monoxide Castor oil Characterization and Evaluation of Materials Chemical interactions Chemistry and Materials Science Dispersions Edible oils Infrared spectroscopy Inorganic Chemistry Lasers Materials Science Nanoparticles Nanotechnology Optical Devices Optics Photonics Physical Chemistry Polystyrene resins Rapeseed oil Research Paper Shape memory alloys Styrene Sunflower oil Vegetable oils Vegetables Viscosity |
| title | Incorporating different vegetable oils into an aqueous dispersion of hybrid organic nanoparticles |
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