Download Biopolymer Based Micro- and Nano-Materials by Nitar Nwe PDF

By Nitar Nwe

This concise monograph sequence specializes in the implementation of assorted engineering ideas within the belief, layout, improvement, research and operation of biomedical, biotechnological and nanotechnology platforms and functions. Authors are inspired to post their paintings within the following middle themes, yet authors may still touch the commissioning editor earlier than filing a suggestion.

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According to their molecular compositions, the solubility properties of these biopolymers are also different from each other (Table 3-2). Table 3-1 Molecular compositions of biopolymers. Biopolymers Molecular composition Agar1, 18 A linear polymer of 3-1inkedb-D-galactopyranose and 4-linked 3,6-anhydro-a-L-galactopyranose 3 Agarose A linear polymer of alternating (1,3)-linkedb-D-galactopyranose and 1,4-linked-3, 6-anhydro-a-L-galactopyranose Alginic acid18 A linear polymer based on two monomeric units, b-D mannuronic acid and a-L guluronic acid 18, 19 Carrageenan A 1inear polysaccharide with a repeating structure of alternating 1,3-linked b-D galactopyranose and 1,4-1inked a-D galactopyranose units.

Moreover nanocellulose has been produced using various methods and this material has been used in various applications [67]. Various applications of cellulose are shown in Table 6-5. 48 Biopolymers Based Micro- and Nano-Materials Table 6-1 Agar in food, bacteriological and biotechnological applications. Forms Applications Powder Bacteriology and biotechnology 2, 31 Gel Food (cake, jelly, cheese, yoghurt) Antimicrobial matrix Nanoparticles61, 62 Table 6-2 Various applications of agarose. Forms Applications 63 Microcapsules Tissue engineering, cell therapy and biopharmaceutical applications Gel filtration, ion exchange Gel3, 15 chromatography, electrophoresis, immobilisation of biocatalysts Protein and peptide drug delivery Agarose hydrogel 64 nanoparticles Table 6-3 Various applications of alginate.

2011, “Ionic Liquids as Starch Plasticizers or Solvents,” Polimery, 56, pp. 861–864. , 1999, “The Solubilities of Denatured Proteins in Different Organic Solvents,” Acta Chemica Scandinavica, 53, pp. 1122–1126. , 2003, “Physicschemical Properties of Agar and Its Utilization in Food and Related Industry,” Foods Food Ingredients J. Jpn, 208, No. 10.

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