Hybrid magnetic particles based on Laponite (R) (Lap) (Rockwood Additives Ltd., UK) and nanomagnetic (NM) particles have been synthesized. The NM was synthesized using the Elmore method. For preparation of LapM hybrids, the Lap and NM were mixed in aqueous suspensions at pH 7.3 and T = 298 K. The concentration of NM particles at suspensions was fixed at 0.75 wt%, and concentration of Lap was varied in the range of 0.0375-1.5 wt% (the mass ratio Xm = mNM/mLap was varied within the range 20.0-0.5). The Lap, LapM, andNMparticles were characterized using FTIR-spectroscopy, X-ray diffraction, magnetic susceptometry, transmission electron microscopy, measurements of particle size distribution function, and electrophoretic mobility. The observed variations in magnetic susceptibility.,.potential and overcharging were explained by the deep integration between Lap and NM particles, and interplaying between hydrophobic and electrostatic interactions in LapM hybrids.
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Univ Sao Paulo, Fac Anim Sci & Food Engn FZEA, Lab Food Technol, Av Duque Caxias Norte 225, BR-13635900 Pirassununga, SP, Brazil
Sch Pharmaceut Sci, Food Res Ctr FoRC, BR-05508000 Sao Paulo, BrazilUniv Sao Paulo, Fac Anim Sci & Food Engn FZEA, Lab Food Technol, Av Duque Caxias Norte 225, BR-13635900 Pirassununga, SP, Brazil
Lopez-Angulo, Daniel
Bittante, Ana Monica Q. B.
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Univ Sao Paulo, Fac Anim Sci & Food Engn FZEA, Lab Food Technol, Av Duque Caxias Norte 225, BR-13635900 Pirassununga, SP, BrazilUniv Sao Paulo, Fac Anim Sci & Food Engn FZEA, Lab Food Technol, Av Duque Caxias Norte 225, BR-13635900 Pirassununga, SP, Brazil
Bittante, Ana Monica Q. B.
Luciano, Carla G.
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Univ Sao Paulo, Fac Anim Sci & Food Engn FZEA, Lab Food Technol, Av Duque Caxias Norte 225, BR-13635900 Pirassununga, SP, BrazilUniv Sao Paulo, Fac Anim Sci & Food Engn FZEA, Lab Food Technol, Av Duque Caxias Norte 225, BR-13635900 Pirassununga, SP, Brazil
Luciano, Carla G.
Ayala-Valencia, German
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Univ Fed Santa Catarina, Dept Chem & Food Engn, BR-88040900 Florianopolis, SC, BrazilUniv Sao Paulo, Fac Anim Sci & Food Engn FZEA, Lab Food Technol, Av Duque Caxias Norte 225, BR-13635900 Pirassununga, SP, Brazil
Ayala-Valencia, German
Flaker, Christian H. C.
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Univ Sao Paulo, Fac Anim Sci & Food Engn FZEA, Lab Food Technol, Av Duque Caxias Norte 225, BR-13635900 Pirassununga, SP, BrazilUniv Sao Paulo, Fac Anim Sci & Food Engn FZEA, Lab Food Technol, Av Duque Caxias Norte 225, BR-13635900 Pirassununga, SP, Brazil
Flaker, Christian H. C.
Djabourov, Madeleine
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Univ Sao Paulo, Fac Anim Sci & Food Engn FZEA, Lab Food Technol, Av Duque Caxias Norte 225, BR-13635900 Pirassununga, SP, Brazil
PSL Res Univ, ESPCI Paris, Lab Phys Therm, F-75231 Paris 5, FranceUniv Sao Paulo, Fac Anim Sci & Food Engn FZEA, Lab Food Technol, Av Duque Caxias Norte 225, BR-13635900 Pirassununga, SP, Brazil
Djabourov, Madeleine
do Amaral Sobral, Paulo Jose
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Univ Sao Paulo, Fac Anim Sci & Food Engn FZEA, Lab Food Technol, Av Duque Caxias Norte 225, BR-13635900 Pirassununga, SP, Brazil
Sch Pharmaceut Sci, Food Res Ctr FoRC, BR-05508000 Sao Paulo, BrazilUniv Sao Paulo, Fac Anim Sci & Food Engn FZEA, Lab Food Technol, Av Duque Caxias Norte 225, BR-13635900 Pirassununga, SP, Brazil