Preparation of LDPE/EVA/PE-MA, Nano Clay Blend Composite in the Stage Potassium Sorbate (KS) and Garlic Oil (GO) as an Antimicrobial Substance

2018 ◽  
Vol 04 (01) ◽  
Author(s):  
Farazi Z ◽  
Oromiehie A ◽  
Mousavi SM ◽  
Hashemi SA
Keyword(s):  
Potassium Sorbate ◽  
Antimicrobial Substance ◽  
Garlic Oil ◽  
Nano Clay

Morphology and Mechanical Properties of Polyethylene Terephthalate/Ethylene Propylene Diene Monomer (PET/EPDM) in the Presence of Nanoclay

2020 ◽  
Vol 57 (3) ◽  
pp. 249-259
Author(s):  
Baifen Liu ◽  
Mohammad Mirjalili ◽  
Peiman Valipour ◽  
Sajad Porzal ◽  
shirin Nourbakhsh
Keyword(s):  
Mechanical Properties ◽  
Impact Strength ◽  
Thermal Destruction ◽  
Processing Temperature ◽  
Tem Analysis ◽  
Maximum Stiffness ◽  
Cloisite 30B ◽  
Nano Clay ◽  
The Matrix ◽  
Sample Maximum

This research deals with the mechanical properties, microstructure, and interrelations of triple nanocomposite based on PET/EPDM/Nanoclay. These properties were examined in different percentages of PET/EPDM blend with compatibilizer (Styrene-Ethylene/Butylene-Styrene)-G-(Maleic anhydrate) (SEBS-g-MAH). Results showed that the addition of 15% SEBS-g-MAH improved the toughness and impact strength of this nanocomposite. SEM micrographs indicated the most stable fuzzy microstructure in a 50/50 mixture of scattered phases of EPDM/SEBS-g-MAH. The effects of percentages of 1, 3, 5, 7 nanoclay Cloisite 30B (C30B) on the improvement of the properties were evaluated. With the addition of nano clay, the toughness and impact strength was reduced. Thermal destruction of nanoclay in processing temperature led to the decreasing dispersion of clay plates in the matrix and a reduction in the distances of nano clay plates in the composite compared to pure nano clay. XRD and TEM analysis was used to demonstrate the results. By adding 1% of nanoclay to the optimal sample, maximum stiffness, and Impact strength, among other nanocomposites, was achieved.

Electrically conductive biocompatible composite aerogel based on nanofibrillated template of bacterial cellulose/polyaniline/nano-clay

2021 ◽  
Vol 173 ◽  
pp. 467-480
Author(s):  
Mohammad Hadi Salehi ◽  
Hooman Golbaten-Mofrad ◽  
Seyed Hassan Jafari ◽  
Vahabodin Goodarzi ◽  
Maliheh Entezari ◽  
...  
Keyword(s):  
Bacterial Cellulose ◽  
Electrically Conductive ◽  
Composite Aerogel ◽  
Nano Clay

Astaxanthin–garlic oil nanoemulsions preparation using spontaneous microemulsification technique: optimization and their physico–chemical properties

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Seyedalireza Mortazavi Tabrizi ◽  
Afshin Javadi ◽  
Navideh Anarjan ◽  
Seyyed Javid Mortazavi Tabrizi ◽  
Hamid Mirzaei
Keyword(s):  
Antioxidant Activity ◽  
Particle Size ◽  
Subcritical Water ◽  
Chemical Properties ◽  
Polydispersity Index ◽  
Garlic Oil ◽  
Physico Chemical ◽  
Minimum Particle Size ◽  
Oil In Water ◽  
Technique Optimization

AbstractGarlic oil in water nanoemulsion was resulted through subcritical water method (temperature of 120 °C and pressure of 1.5 bar, for 2 h), using aponin, as emulsifier. Based on the prepared garlic oil nanoemulsion, astaxanthin–garlic oil nanoemulsions were prepared using spontaneous microemulsification technique. Response surface methodology was employed to evaluate the effects of independent variables namely, amount of garlic oil nanoemulsion (1–9 mL) and amount of provided astaxanthin powder (1–9 g) on particle size and polydispersity index (PDI) of the resulted nanoemulsions. Results of optimization indicated that well dispersed and spherical nanodroplets were formed in the nanoemulsions with minimum particle size (76 nm) and polydispersity index (PDI, 0.358) and maximum zeta potential value (−8.01 mV), using garlic oil nanoemulsion amount of 8.27 mL and 4.15 g of astaxanthin powder. Strong antioxidant activity (>100%) of the prepared astaxanthin–garlic oil nanoemulsion, using obtained optimum amounts of the components, could be related to the highest antioxidant activity of the colloidal astaxanthin (>100%) as compared to that of the garlic oil nanoemulsion (16.4%). However, higher bactericidal activity of the resulted nanoemulsion against Escherichia coli and Staphylococcus aureus, were related to the main sulfur bioactive components of the garlic oil in which their main functional groups were detected by Fourier transform-infrared spectroscopy.

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