Gel Formation Process Research Articles

Synthesis and Adsorption of Lead Ions by Chitosan–LDHs

Abstract With MgCl2 and AlCl3 as raw materials, nano Mg/Al LDHs were synthesized in situ during the process of chitosan gel formation, and then CS/LDHs composite multilayer hydrogels were prepared and characterized. After calcination at high temperature, they were used to adsorb Pb2+. The concentration of Pb2+ was measured using atomic absorption spectroscopy to investigate the adsorption performance of the composite material. The effects of pH value, initial concentration, and adsorption time on the adsorption efficiency were studied through single factor and orthogonal experiments. The results showed that the optimal process conditions for the adsorption of Pb2+ were pH=5, initial concentration of 2.5g/L, adsorption time of 30 minutes, removal rate of 70.65% at adsorption equilibrium, and adsorption capacity of 1150.32mg/g.

Effect of transglutaminase and laccase on pea protein gel properties compared to that of soybean

Enzyme cross-linking is a pivotal method for enhancing the functionality of plant proteins, offering improvements in texture, stability, and nutritional value, which are essential for food applications. Pea protein is increasingly used as it is not identified as allergenic and has fewer other negative health concerns. However, the lower gelling capacity compared with soybean protein has limited its application in plant-based meat or protein-based products. Thus, this study focused on investigating the effects of transglutaminase (TG) and laccase (LAC) and their concentrations on pea protein isolate (PPI) gelation, towards comparison with that of soybean protein isolate (SPI). Results showed that TG and LAC both contribute to the formation of PPI gels while exhibiting different action ways. As the TG content increased, the particle size of PPI significantly increased from 97.27 ± 4.61 μm to 146.67 ± 9.87 μm at 0.8% TG concentration, whereas the particle size remained constant with increasing LAC content. Both TG and LAC significantly enhanced the PPI gel properties, with 0.4% TG addition resulting in gel strength comparable to SPI and 0.8% TG content increasing PPI gel strength by approximately 4.2 times compared to the control, surpassing SPI. Moreover, PPI with TG treated demonstrated superior effects compared to LAC-treated gels at the same concentration. Water retention of gels increased from 89.37 ± 1.97% to 94.90 ± 3.86% with TG concentration increasing, while it decreased with LAC increasing. SDS-PAGE results revealed that TG promoted the formation of larger aggregates in PPI, indicating that legumin and vicilin were the main target sites for TG, while LAC was inapparent on molecular weight. The viscosity of PPI increased from 36.91 ± 2.32 Pa·s to 70.57 ± 1.00 Pa·s with 0.8% TG, while 0.8% LAC increased viscosity to 61.79 ± 1.32 Pa·s. Hydrogen bonds and disulfide bonds play a crucial role in the gel formation process facilitated by TG and LAC. Besides, TG is also expected to contribute through the formation of isopeptide bonds. These findings validated the potential of TG and LAC in improving the quality of PPI gels and provided insights for the application and development of cross-linking enzymes in the protein processing industry.

Novel Hydrogels Based on the Nano-Emulsion Formulation Process: Development, Rheological Characterization, and Study as a Drug Delivery System.

In this study, we present a new type of polymer-free hydrogel made only from nonionic surfactants, oil, and water. Such a system is produced by taking advantage of the physicochemical behavior and interactions between nonionic surfactants and oil and water phases, according to a process close to spontaneous emulsification used in the production of nano-emulsions. Contrary to the classical process of emulsion-based gel formulation, we propose a simple one-step approach. Beyond the originality of the concept, these nanoemulgels appear as very promising systems able to encapsulate and deliver various molecules with different solubilities. In the first section, we propose a comprehensive investigation of the gel formation process and its limits through oscillatory rheological characterization, characterization of the sol/gel transitions, and gel strength. The second section is focused on the follow-up of the release of an encapsulated model hydrophilic molecule and on the impact of the rheological gel properties on the release profiles.

Effects of Aspergillus flavus infection on multi-scale structures and physicochemical properties of maize starch during storage

This study systematically analyzed the effect of Aspergillus flavus infection on the maize starch multi-scale structure, physicochemical properties, processing characteristics, and synthesis regulation. A. flavus infection led to a decrease in the content of starch, an increase in the content of reactive oxygen species (ROS) and malondialdehyde (MDA), a significant decrease in the activities of peroxidase (POD) and superoxide dismutase (SOD). In addition, A. flavus infection had a significant destructive effect on the double helix structure, relative crystallinity and lamellar structure of starch, resulting in the reduction of starch viscosity, affecting the viscoelastic properties of starch, and complicating the gel formation process. However, the eugenol treatment group significantly inhibited the growth of A. flavus during maize storage, protecting the multi-scale structure and processing characteristics of maize starch from being damaged. Transcriptome analysis showed that genes involved in carbohydrate synthesis in maize were significantly downregulated and genes involved in energy synthesis were significantly upregulated, indicating that maize converted its energy storage into energy synthesis to fight the invasion of A. flavus. These results of this study enriched the mechanism of quality deterioration during maize storage, and provide theoretical and technical support for the prevention of A. flavus infection during maize storage.

Fabrication and evaluation of some characteristics of the skin's dermis gel direction to application in regenerative medicine

Objective:The tight connection between the cell-extracellular matrix (ECM - Extracellular matrix) is the foundation of tissue development and repair. The extracellular framework simulates the biological properties of organism-based ECM. The ECM of the skin’s dermis is a natural material, containing ingredients ideal for creating products that help tissue heal. This study focuses on the production of gel products from human skin ECM. The skin ECM is gelled by dissolving in a pepsin enzyme solution.Method: 3D gel formation process using neutral enzyme solution and incubation under physiological conditions. Gel samples were evaluated for speed and formability. Additionally, the dermal gel preparation was evaluated for its effects on the survival and proliferation of human fibroblasts in vitro by toxicity testing and proliferation testing, for 10 days. Results: Direct and extract toxicity assessments showed that the ECM gel regimen was safe for fibroblast survival. At the same time, fibroblasts had proliferation properties after 10 days in culture conditions with gel extract.Conclusion: These results showed that the ECM gel product regimen has the ability to positively impact the biological properties of cells and has the potential for application in the field of regenerative medicine.

Investigation of Gelation Techniques for the Fabrication of Cellulose Aerogels.

Because of the pronounced degradation of the environment, there has been an escalated demand for the fabrication of eco-friendly and highly efficient products derived from renewable sources. Cellulose aerogels have attracted significant interest attributable to their structural characteristics coupled with biodegradability and biocompatibility. The features of the molecular structure of cellulose allow for the use of various methods in the production of gels. For instance, the presence of hydroxyl groups on the cellulose surface allows for chemical crosslinking via etherification reactions. On the other hand, cellulose gel can be procured by modulating the solvent power of the solvent. In this study, we investigate the impact of the gelation methodology on the structural attributes of aerogels. We present methodologies for aerogel synthesis employing three distinct gelation techniques: chemical crosslinking, cryotropic gelation, and CO2-induced gelation. The outcomes encompass data derived from helium pycnometry, Fourier-transform infrared spectroscopy, nitrogen porosimetry, and scanning electron microscopy. The resultant specimens exhibited a mesoporous fibrous structure. It was discerned that specimens generated through cryotropic gelation and CO2-induced gelation manifested higher porosity (93-95%) and specific surface areas (199-413 m2/g) in contrast to those produced via chemical crosslinking (porosity 72-95% and specific surface area 25-133 m2/g). Hence, this research underscores the feasibility of producing cellulose-based aerogels with enhanced characteristics, circumventing the necessity of employing toxic cross-linking agents. The process of gel formation through chemical crosslinking enables the creation of gels with enhanced mechanical properties and a more resilient structure. Two alternative methodologies prove particularly advantageous in applications necessitating biocompatibility and high porosity. Notably, CO2-induced gelation has not been hitherto addressed in the literature as a means to produce cellulose gels. The distinctive feature of this approach resides in the ability to combine the stages of obtaining an aerogel in one apparatus.

Introduction the technology of selective formation water isolation using gel-forming systems

During the development of heterogeneous reservoirs as a result of unimpeded water filtration from highly permeable formations, premature watering of wells occurs. Increase of water in the composition of well products leads to premature failure of oilfield equipment, reduction of the time between repairs, additional costs during production of well products and, along with these, to loss of oil. Various technologies and compositions are used to prevent well watering. Short-term technological efficiency, limited ability to regulate the isolation process and high prices of reagents reduce the efficiency of compositions implementation. In order to increase the efficiency of isolation of water inflow into the well, to block high permeable and involvement in the development of low-permeable oil zones of the reservoir, laboratory tests of a new composition based on the use of a solution of 9–10 % sodium silicate and 10–12 % hydrochloric acid have been carried out. The composition developed for the purpose of isolation of water inflow into the well has a possibility to regulate both the process of gel formation and time. The composition was tested in field conditions and positive results were obtained.

Vanadium Electrolyte Densification and Gel Formation Processes

Vanadium Electrolyte Densification and Gel Formation Processes

Rapid fabrication of porous κ-carrageenan/cellulose nanofibrils-polydopamine composite hydrogels induced by ionic interaction for flexible electronic devices

A novel κ-carrageenan composite hydrogel via incorporation of TEMPO-oxidized cellulose nanofibrils (TCNF) and polydopamine (PDA) nanoparticles, was fabricated by ionic interaction to achieve a higher mechanical and higher conductive performance. Owing to the excellent compatibility and stability of the TCNF-PDA mixture, and the strong ionic interactions between the hydrogel precursor and metal cations in the hydrogel formation, the composite hydrogel showed improved mechanical property of 73.5 kpa and a faster gel formation process of 58 s. The gel formation mechanism was comprehensively illustrated by XPS technique, a double-network with one main noncovalent interaction was created inside the hydrogels. Moreover, the inter-connected porous hydrogel structure with smaller pores improved current carrying and diffusion of electrolyte metal cations, the conductivity reached at 2.13 S/m. It could also sensitively and stably detect the external stress applied, demonstrating such hydrogel was beneficial to be applied at flexible electronic devices.

Biomediated control of colloidal silica grouting using microbial fermentation

Colloidal silica grouting is a ground improvement technique capable of stabilizing weak problematic soils and achieving large reductions in soil hydraulic conductivities for applications including earthquake-induced liquefaction mitigation and groundwater flow control. In the conventional approach, chemical accelerants are added to colloidal silica suspensions that are introduced into soils targeted for improvement and the formation of a semi-solid silica gel occurs over time at a rate controlled by suspension chemistry and in situ geochemical conditions. Although the process has been extensively investigated, controlling the rate of gel formation in the presence of varying subsurface conditions and the limited ability of conventional methods to effectively monitor the gel formation process has posed practical challenges. In this study, a biomediated soil improvement process is proposed which utilizes enriched fermentative microorganisms to control the gelation of colloidal silica grouts through solution pH reductions and ionic strength increases. Four series of batch experiments were performed to investigate the ability of glucose fermenting microorganisms to be enriched in natural sands to induce geochemical changes capable of mediating silica gel formation and assess the effect of treatment solution composition on pH reduction behaviors. Complementary batch and soil column experiments were subsequently performed to upscale the process and explore the effectiveness of chemical, hydraulic, and geophysical methods to monitor microbial activity, gel formation, and engineering improvements. Results demonstrate that fermentative microorganisms can be successfully enriched and mediate gel formation in suspensions that would otherwise remain highly stable, thereby forgoing the need for chemical accelerants, increasing the reliability and control of colloidal silica grouting, enabling new monitoring approaches, and affording engineering enhancements comparable to conventional colloidal silica grouts.

Fluorescent Probes with Förster Resonance Energy Transfer Function for Monitoring the Gelation and Formation of Nanoparticles Based on Chitosan Copolymers.

Nanogel-forming polymers such as chitosan and alginic acid have a number of practical applications in the fields of drug delivery, food technology and agrotechnology as biocompatible, biodegradable polymers. Unlike bulk macrogel formation, which is followed by visually or easily detectable changes and physical parameters, such as viscosity or turbidity, the formation of nanogels is not followed by such changes and is therefore very difficult to track. The counterflow extrusion method (or analogues) enables gel nanoparticle formation for certain polymers, including chitosan and its derivatives. DLS or TEM, which are typically used for their characterization, only allow for the study of the already-formed nanoparticles. Alternatively, one might introduce a fluorescent dye into the gel-forming polymer, with the purpose of monitoring the effect of its microenvironment on the fluorescence spectra. But apparently, this approach does not provide a sufficiently specific signal, as the microenvironment may be affected by a big number of various factors (such as pH changes) including but not limited to gel formation per se. Here, we propose a new approach, based on the FRET effect, which we believe is much more specific and enables the elucidation of nanogel formation process in real time. Tryptophan-Pyrene is suggested as one of the donor-acceptor pairs, yielding the FRET effect when the two compounds are in close proximity to one another. We covalently attached Pyrene (the acceptor) to the chitosan (or PEG-chitosan) polymeric chain. The amount of introduced Pyrene was low enough to produce no significant effect on the properties of the resulting gel nanoparticles, but high enough to detect the FRET effect upon its interaction with Trp. When the Pyr-modified chitosan and Trp are both present in the solution, no FRET effect is observed. But as soon as the gel formation is initiated using the counterflow extrusion method, the FRET effect is easily detectable, manifested in a sharp increase in the fluorescence intensity of the pyrene acceptor and reflecting the gel formation process in real time. Apparently, the gel formation promotes the Trp-Pyr stacking interaction, which is deemed necessary for the FRET effect, and which does not occur in the solution. Further, we observed a similar FRET effect when the chitosan gel formation is a result of the covalent crosslinking of chitosan chains with genipin. Interestingly, using ovalbumin, having numerous Trp exposed on the protein surface instead of individual Trp yields a FRET effect similar to Trp. In all cases, we were able to detect the pH-, concentration- and temperature-dependent behaviors of the polymers as well as the kinetics of the gel formation for both nanogels and macrogels. These findings indicate a broad applicability of FRET-based analysis in biomedical practice, ranging from the optimization of gel formation to the encapsulation of therapeutic agents to food and biomedical technologies.

Para-Methoxybenzylidene Acetal-Protected D-Glucosamine Derivatives as pH-Responsive Gelators and Their Applications for Drug Delivery.

Carbohydrate-based low molecular weight gelators (LMWGs) are compounds with the capability to self-assemble into complex molecular networks within a solvent, leading to solvent immobilization. This process of gel formation depends on noncovalent interactions, including Van der Waals, hydrogen bonding, and π-π stacking. Due to their potential applications in environmental remediation, drug delivery, and tissue engineering, these molecules have emerged as an important area of research. In particular, various 4,6-O-benzylidene acetal-protected D-glucosamine derivatives have shown promising gelation abilities. In this study, a series of C-2-carbamate derivatives containing a para-methoxy benzylidene acetal functional group were synthesized and characterized. These compounds exhibited good gelation properties in several organic solvents and aqueous mixtures. Upon removal of the acetal functional group under acidic conditions, a number of deprotected free sugar derivatives were also synthesized. Analysis of these free sugar derivatives revealed two compounds were hydrogelators while their precursors did not form hydrogels. For those protected carbamates that are hydrogelators, removal of the 4,6-protection will result in a more water-soluble compound that produces a transition from gel to solution. Given the ability of these compounds to form gels from solution or solution from gels in situ in response to acidic environments, these compounds may have practical applications as stimuli-responsive gelators in an aqueous medium. In turn, one hydrogelator was studied for the encapsulation and release of naproxen and chloroquine. The hydrogel exhibited sustained drug release over a period of several days, with the release of chloroquine being faster at lower pH due to the acid lability of the gelator molecule. The synthesis, characterization, gelation properties, and studies on drug diffusion are discussed.

Features of the rheological behavior of aqueous solutions of alumino-, aluminoboro- and aluminochromophosphates

Rheological studies carried out using rotational rheometer in the rotational and oscillatory modes at different temperatures and heating/cooling conditions revealed that the aqueous solutions of alumino-, aluminoboro- and aluminochromophosphates presented an unusual behavior. The largest increase in the viscosity of the studied systems was determined between 20 and 60 °C and was attributed to the formation of thermo-reversible inorganic gels in solutions of aluminophosphates due to interionic association. At the same time, the oscillation mode was found to be more sensitive to the process of polymer gel formation compared to the rotation mode. In addition, the process of polymer gel formation was more adequately studied from dynamic tests.

Hydrodynamic stability criterion for colloidal gelation under gravity.

Attractive colloids diffuse and aggregate to form gels, solidlike particle networks suspended in a fluid. Gravity is known to strongly impact the stability of gels once they are formed. However, its effect on the process of gel formation has seldom been studied. Here, we simulate the effect of gravity on gelation using both Brownian dynamics and a lattice-Boltzmann algorithm that accounts for hydrodynamic interactions. We work in a confined geometry to capture macroscopic, buoyancy-induced flows driven by the density mismatch between fluid and colloids. These flows give rise to a stability criterion for network formation, based on an effective accelerated sedimentation of nascent clusters at low volume fractions that disrupts gelation. Above a critical volume fraction, mechanical strength in the forming gel network dominates the dynamics: the interface between the colloid-rich and colloid-poor region moves downward at an ever-decreasing rate. Finally, we analyze the asymptotic state, the colloidal gel-like sediment, which we find not to be appreciably impacted by the vigorous flows that can occur during the settling of the colloids. Our findings represent the first steps toward understanding how flow during formation affects the life span of colloidal gels.

The heated-induced gelation of soy protein isolate at subunit level: Exploring the impacts of α and α′ subunits on SPI gelation based on natural hybrid breeding varieties

Soy protein isolate (SPI) is widely used in the food industry as a gelling agent due to its high water-holding capacity and gelation. As a key in elucidating the structure-function relationships of SPI, subunit composition can explain many functional properties of soy protein. In this study, to explore the influence of α and α′ subunits on the gel properties of soy protein, the gel strength and water holding capacity of the heat-induced gel with missing subunits were determined. Texture Profile Analysis (TPA) showed that gel strength from large to small was α′-lack > (α and α′)-lack > native > α-lack, and the lack of α′ subunit significantly enhanced ( p < 0.05) the gel strength and water-holding capacity of the resultant gels. In the gel formation process, microstructure observation of the gels revealed that the α′-lacking gel had a more uniform and denser network structure with higher storage modulus, promoting more water molecules to be bound in the gel structure as immobilized water and exhibiting higher thermal stability. Subsequently, the lack of α′ subunit increased the zeta potential, surface hydrophobicity (H 0 ), and fluorescence intensity of the gel. The deletion of the α′ subunit promoted the exposure of hydrophobic groups with more hydrophobic amino acids and promoted the aggregation of the subunits after heat treatment. These changes in the physicochemical properties of the gel affected their heat-induced gelation. In addition, gel solubility results signify that hydrophobic and disulfide bond interactions are the main forces in the gel formation process. Thus, the deletion of the α′ subunit will facilitate the development and application of soy protein products in food processing and improve their gel properties. This study will benefit the application of soy protein at the subunit level in traditional dairy products based on heated-induced gelation. • Soy proteins with α or α′ subunit deficiency showed different gelling properties. • The α′-lack significantly improved the gel strength, water holding capacity. • Gel network prepared from α′-lacking SPI had the densest structure. • α′ subunit-deficient soy protein might be a good candidate for gel production in the food industry.

Preparation of Manganese Oxide Nanoparticles with Enhanced Capacitive Properties Utilizing Gel Formation Method.

Development of efficient and environmentally benign materials is important to satisfy the increasing demand for energy storage materials. Nanostructured transition-metal oxides are attractive because of their variety in morphology, high conductivity, and high theoretical capacitance. In this work, the nanostructured MnO2 was successfully fabricated using a gel formation process followed by calcination at 400 °C (MNO4) and 700 °C (MNO7) in the presence of air. The suitability of the prepared materials for electrochemical capacitor application was investigated using graphite as an electrode substrate. The chemical, elemental, structural, morphological, and thermal characterizations of the materials were performed with relevant techniques. The structural and morphological analyses revealed to be a body-centered tetragonal crystal lattice with a nano-tablet-like porous surface. The capacitive performances of the MNO4- and MNO7-modified graphite electrodes were examined with cyclic voltammetry and chronopotentiometry in a 0.5 M Na2SO4 aqueous solution. The synthesized MNO7 demonstrated a higher specific capacitance (627.9 F g-1), energy density (31.4 Wh kg-1), and power density (803.5 W kg-1) value as compared to that of MNO4. After 400 cycles, the material MNO7 preserves 100% of capacitance as its initial capacitance. The highly conductive network of nanotablet structure and porous morphologies of MNO7 are most likely responsible for its high capacitive behavior. Such material characteristics deserve a good candidate for electrode material in energy storage applications.

The gel mechanism and carrier quality of fibrous and granular whey protein self-assembly

In this study, we induced a 6% protein concentration of whey protein (WP) to form fibrous and granular whey protein self-assembly (FWS and GWS respectively) by a pH-temperature gradient. The fibrous and granular whey protein self-assembly were used as raw material to explore the mechanism of gel formation and their potential a new delivery system loaded with Epigallocatechin gallate (EGCG) was evaluated. Compared with native WP, the α-helix decreased, and the β-sheet increased in FWS, while the opposite was found in GWS. The hydrophobic interaction played a crucial role in the formation process of FWS and GWS, while disulfide bonds played a slightly more vital role in the formation process of GWS. The gels prepared by FWS and GWS had denser microstructure and stronger mechanical strength than native WP gel. Both the water holding capacity and hardness of the gels prepared by FWS and GWS were significantly higher than those prepared by native WP. The water holding capacity of the gel prepared by FWS was higher than that of the gel prepared by GWS at the same protein concentration, but the hardness results were the opposite. Hydrophobic interaction and hydrogen bonds played a dominant role during the gel formation process of FWS and GWS, while disulfide bonds only played a role in the gel formation process of GWS. In addition, the gel formed by FWS and GWS had higher epigallocatechin gallate encapsulation efficiency (94.40% and 95.09%, respectively) and a slow control effect during digestion. Therefore, gel prepared by FWS and GWS can provide essential ideas for building new protein gel technology and is expected to be an ideal carrier for bioactive substances.

The Effect of Different Induction Methods on the Structure and Physicochemical Properties of Glycosylated Soybean Isolate Gels.

Soybean protein isolate (SPI), as a full-valued protein, is rich in nutrients, such as amino acids. However, the isolated structure of soybeans makes it difficult to react and thus prepare good gels. In order to further improve the properties of SPIs and to prepare plant-based gels with good performance, this experiment was conducted to prepare maltodextrin glycosylated soybean isolate (MGSI) by the glycosylation of SPI and maltodextrin (MD), and the gels were prepared by thermal induction, transglutaminase (TGase) induction, and TG-MgCl2 co-induction of this glycosylated protein to investigate the effects of different induction methods on the structure and properties of the gels produced by MGSIs. Moreover, the effects of different induction methods on the structure and properties of the gels produced by MGSI were investigated. SDS-PAGE protein electrophoresis, FTIR spectroscopy, and endogenous fluorescence spectroscopy revealed that all three inductions result in the covalent bond cross-linking of MGSI during the gel formation process. Compared with thermal induction, the TGase-induced MGSI secondary structure had a higher content of β-folded structures, increased fluorescence intensity of tertiary structures, and produced a red shift. The gel induced by TGase in collaboration with MgCl2 contains a more β-folded structure and irregular curl and increases the β-turned angle and α-helix content further, the endogenous fluorescence λmax is significantly red-shifted, and the fluorescence intensity increases, demonstrating that the tertiary structure of MGSI unfolds the most, forming multilayered gels with the tightest structures. The three gels were analyzed by rheology and SEM, showing that the TGase-MgCl2 synergistically induced gel had the highest energy-storage modulus G', viscoelasticity, and water-holding capacity, as well as the densest gel structure. In conclusion, the combined treatment of enzyme and MgCl2 might be an effective way of improving the structure and gel properties of SPI. This study helps to promote the high-value utilization of SPI and the development of plant protein gels.

Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate

The formation mechanism of heat-induced egg yolk granules (EYGs)/sodium alginate (SA) emulsion gel was studied under pH 6.2 and 7.5. Particle size, water holding capacity, LF NMR, and protein solubility revealed that pH 7.5 increased the surface charge of EYGs and enhanced non-covalent interaction with SA, and hydrogen bonding dominated of the gel formation process. Microscopy and rheological analysis indicated that samples with 0.75% SA had the smallest particle size and highest G′, with chain-like oil droplets. Excess SA (1%) led to depletion flocculation due to SA structural rearrangements around oil droplets caused by the increase in negatively charged, causing uneven network structure. The in vitro release property and storage stability of β-carotene loaded in the EYGs/SA emulsion gel showed that SA increased storage stability and decreased bioaccessibility of β-carotene with delayed digestion rate. These results provide a theoretical basis for the nutrient delivery system in gel foods.

The Investigation of Compacting Cement Systems for Studying the Fundamental Process of Cement Gel Formation

Fundamental knowledge of the processes of cement gel formation for new generation concretes is a scientific deficit. Studies aimed at the formation of a cement gel for standard vibrated concrete research, and especially for centrifugally compacted concrete, are of interest because the structure of this concrete differs significantly from the structure of standard vibrated concrete. This article aims to study the fundamental dependencies of the theoretical and practical values that occur during compaction using vibration, as well as the centrifugal force of new emerging concrete structures. New theoretical findings about the processes of cement gel formation for three technologies were developed: vibrating, centrifuging, and vibrocentrifuging of concrete; the fundamental difference in gel formation has been determined, the main physical and chemical processes were described, and a significant effect of technology on the gel formation process was established. The influence of indirect characteristics based on the processes of cement gel formation, rheological properties of concrete mixtures, water squeezing processes, and the ratio between the liquid and solid phases in the mixture was evaluated. The process of formation of cement gel for centrifugally compacted cement systems was studied and graphical dependences were constructed, giving answers to the mechanism of interaction according to the principle “composition-rheological characteristics-structure-properties of concrete”. The quantitative aspect of the achieved result is expressed in the increase in the indicators demonstrated by centrifuged and especially vibrocentrifuged samples compared to vibrated ones. Additionally, in terms of strength indicators, vibrocentrifuged samples demonstrated an increase from 22% to 32%, depending on the type of strength, and the rheological characteristics of concrete mixes differed by 80% and 300% in terms of delamination.