The Preparation and Characterization of Amphiphilic Star Block Copolymer Nano Micelles Using Silsesquioxane As the Core

2010 ◽  
Vol 114 (32) ◽  
pp. 13471-13476 ◽  
Author(s):  
Caihua Ni ◽  
Geng Wu ◽  
Changping Zhu ◽  
Bolong Yao
2015 ◽  
Vol 6 (4) ◽  
pp. 561-572 ◽  
Author(s):  
Tuba Erdogan ◽  
Cigdem Bilir ◽  
Elif Erdal Unveren ◽  
A. Levent Demirel ◽  
Umit Tunca

Novel multiarm star block copolymer ionomers containing hydrophobic fluorinated block at the periphery and partially sulfonated polystyrene block at the core with varying ion exchange capacities (IECs) were synthesized.


2014 ◽  
Vol 341 (1) ◽  
pp. 67-74 ◽  
Author(s):  
Rajesh Pandit ◽  
Goerg H. Michler ◽  
Ralf Lach ◽  
Wolfgang Grellmann ◽  
Jean Marc Saiter ◽  
...  

2006 ◽  
Vol 11-12 ◽  
pp. 749-752 ◽  
Author(s):  
Rui Xue Liu ◽  
Yan Shi ◽  
Zhi Feng Fu

Poly(ε-caprolactone) (PCL)-polystyrene (PS)star-block copolymer with a cross-linked microgel core were synthesized by the combination of atom transfer radical polymerization (ATRP) of St and lipase-catalyzed ring-opening polymerization (ROP) of ε-CL. The characterization of PCL-Br, PCL-PS-Br macroinitiator and PCL-PS Star-block copolymers was detected by GPC and 1H NMR. Results showed that the target star-block copolymers were successfully prepared.


2021 ◽  
Author(s):  
Tianyuan Pan ◽  
Bijal B. Patel ◽  
Dylan J. Walsh ◽  
Sarit Dutta ◽  
Damien Guironnet ◽  
...  

2021 ◽  
Vol 7 (4) ◽  
pp. 277
Author(s):  
Danny Haelewaters ◽  
Hector Urbina ◽  
Samuel Brown ◽  
Shannon Newerth-Henson ◽  
M. Catherine Aime

Romaine lettuce (Lactuca sativa) is an important staple of American agriculture. Unlike many vegetables, romaine lettuce is typically consumed raw. Phylloplane microbes occur naturally on plant leaves; consumption of uncooked leaves includes consumption of phylloplane microbes. Despite this fact, the microbes that naturally occur on produce such as romaine lettuce are for the most part uncharacterized. In this study, we conducted culture-based studies of the fungal romaine lettuce phylloplane community from organic and conventionally grown samples. In addition to an enumeration of all such microbes, we define and provide a discussion of the genera that form the “core” romaine lettuce mycobiome, which represent 85.5% of all obtained isolates: Alternaria, Aureobasidium, Cladosporium, Filobasidium, Naganishia, Papiliotrema, Rhodotorula, Sampaiozyma, Sporobolomyces, Symmetrospora and Vishniacozyma. We highlight the need for additional mycological expertise in that 23% of species in these core genera appear to be new to science and resolve some taxonomic issues we encountered during our work with new combinations for Aureobasidiumbupleuri and Curvibasidium nothofagi. Finally, our work lays the ground for future studies that seek to understand the effect these communities may have on preventing or facilitating establishment of exogenous microbes, such as food spoilage microbes and plant or human pathogens.


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