Effect Of Oxidation Level Research Articles

Effect of Oxidation Level on the Interfacial Water at the Graphene Oxide-Water Interface: From Spectroscopic Signatures to Hydrogen-Bonding Environment.

The interfacial region of the graphene oxide (GO)-water system is nonhomogenous due to the presence of two distinct domains: an oxygen-rich surface and a graphene-like region. The experimental vibrational sum-frequency generation (vSFG) spectra are distinctly different for the fully oxidized GO-water interface as compared to the reduced GO-water case. Computational investigations using ab initio molecular dynamics were performed to determine the molecular origins of the different spectroscopic features. The simulations were first validated by comparing the simulated vSFG spectra to those from the experiment, and the contributions to the spectra from different hydrogen bonding environments and interfacial water orientations were determined as a function of the oxidation level of the GO sheet. The ab initio simulations also revealed the reactive nature of the GO-water interface.

Effect of oxidation level on the inclusion capacity and solution stability of oxidized amylose in aqueous solution

The oxidized amyloses with high oxidation level and carboxyl content were successfully prepared through a two-step oxidation method using hydrogen peroxide as the oxidant and copper sulfate as the catalyst. The results showed that oxidation would prevent the oxidized product to crystallize and induce depolymerization of amylose molecules. Accordingly, the helices and inclusion capacity of oxidized amylose molecules were reduced. However, the solubility of oxidized amyloses in water was highly improved due to the introduced carboxyl groups. The solution stability of oxidized amylose-guest inclusion complexes in aqueous solution was efficiently improved to a large extent. The result suggested that the two-step oxidation method was an efficient way to highly broaden the applications of amylose-guest inclusion complexes in water environment.

Effect of the oxidation level of iron on the viscosity of FeO x -CaO melts

Viscometry methods are used to estimate the effect of iron oxidation level at the Fe3+/Fetot ratio from 0.1 to 0.8 and additions of slag-forming oxides (MgO, SiO2, Al2O3, and ZnO) up to 5% on the viscosity of FeOx-CaO melts. The iron(III) oxide content is shown to correlate with primary solidification temperature Tp.s and viscous flow activation energy Eη. The dependences of Tp.s and Eη on the melt composition are found as a result of processing the experimental data by mathematical statistics methods.

Effect of oxidation level on the dual modification of banana starch: The mechanical and barrier properties of its films

AbstractBanana starch was oxidized at three different levels and then acetylated. The double‐modified starch was used for film preparation. The physical, mechanical, and barrier properties were tested. The oxidation level increased the whiteness of the film, and the second modification (acetylation) did not affect this parameter. The solubility increased with temperature and oxidation level. However, acetylation decreased the solubility value. At the longest storage times, the solubility decreased because of starch reorganization inside the polymeric matrix. In general, oxidation increased the tensile strength of the films, and a slight increase was observed when the oxidized starch was acetylated. This effect was more noticeable at the longest storage time. The oxidation level decreased the percentage elongation at break, and a slight effect due to acetylation was observed. The film of oxidized–acetylated starch showed a higher elastic modulus value than its oxidized counterpart. The water vapor permeability increased with oxidation level, but the acetylation decreased this parameter. The oxidation increased the hydrophilic character of the starch because of the formation of carbonyl and carboxyl groups that showed more affinity for water molecules. When the oxidized banana starch was acetylated, a decrease in the water vapor permeability was found because the acetylation increased the hydrophobic character of the starch due to the ester group. Films prepared with the double‐modified banana starch had some improved physical, mechanical, and barrier properties, and they may be used in specific applications. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2009