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For most children and even some adults, swallowing pills or tablets is difficult. To make it easier to give those medicines, researchers at MIT and Brigham and Women’s Hospital have created a drug-del...
Molecules form gels to help cells sense and respond to stress（图）
Molecules form gels cells sense respond to stress
2017/3/30
A specific protein inside cells senses threatening changes in its environment, such as heat or starvation, and triggers an adaptive response to help the cell continue to function and grow under stress...
Macromolecular Assemblies: Human Gamma-Crystallin Protein, Glutamic Acid Bottle Brushes, And Hyaluronic Acid Gels
Pure sciences Biological sciences Macromolecular assemblies Gamma-crystallin proteins Glutamic acid Hyaluronic acid
2014/11/21
Macromolecular assemblies constitute the world in which we live. The work contained within this thesis has studied three different types of macromolecular assemblies: human γ-crystallin protein aggreg...
Effect of Colloidal Interactions on Formation of Glasses, Gels, Stable Clusters and Structured Films
Colloidal Interactions Formation of Glasses Gels Stable Clusters Structured Films
2014/11/10
Colloidal suspensions are ubiquitous because of their vast industrial and household usage. We demonstrate that interactions between colloidal particles play a crucial role in manipulating the phase be...
2:33 p.m., Jan. 14, 2014--Researchers at the University of Delaware have developed a “smart” hydrogel that can deliver medicine on demand, in response to mechanical force.
Soft magnetorheological polymer gels with controllable rheological properties
Magnetorheological plastic polyurethane swelling of the gel matrix carbonyl iron particles
2015/3/24
A series of magnetorheological (MR) gels consisting of plastic polyurethane matrix swollen by nonvolatile solvent in different weight fractions and carbonyl iron particles were prepared. Their magneto...
Structure and stability of ion induced whey protein aerated gels
foam globular protein microstructure syneresis Turbiscan
2014/2/24
The microstructure and stability of aerated whey protein gels were determined. Foamed whey protein gels were obtained using a novel method applying a simultaneous gelation and aeration process. Whey p...
Matching markers and unlabeled configurations in protein gels
Electrophoresis shape Western Blots.
2012/11/23
Unlabeled shape analysis is a rapidly emerging and challenging area of statistics. This has been driven by various novel applications in bioinformatics. We consider here the situation where two config...
Bubble production in agarose gels subjected to different decompression schedules
agarose gel bubble decompression
2009/7/17
The relative effectiveness of seven different (military, commercial, and experimental) decompression schedules in reducing bubble formation within aqueous gels has been evaluated quantitatively under ...
Differences in Physical and Structural Properties of Heat-Induced Gels from Glycinins among Soybean Cultivars
heat-induced gels microstructure glycinin
2009/6/17
Heat-induced gels were prepared from glycinins of various soybean cultivars at protein concentrations of 18 to 20%. Textural properties of the gels measured by a compression-decompression test were ev...
Comparative Studies on Fracture Characteristics of Food Gels Subjected to Uniaxial Compression and Torsion
texture fracture stress fracture strain
2009/6/17
Stress developments in cylindrically shaped food gels were comparatively investigated by applying uniaxial compression and torsional deformation up to fracture. While torsion tended to result in earli...
Gel Strength of Kamaboko Gels Produced by Microwave Heating
kamaboko microwave heating gel strength
2009/5/31
In this study, the strength of kamaboko gels heated by microwaves was investigated, and the change of elasticity of kamaboko gel during microwave heating was determined. The strength of gels made unde...
Effects of Sodium Chloride and Other Salts on the Properties of Diluted Egg White Sols and Gels
egg white sols gel breaking strength
2009/5/20
Egg white sols diluted with various liquids are easily converted to soft, smooth gels by heating. In this study, the effects of various salts on the properties of diluted egg white gels were investiga...
Electron Microscopic Analysis of the Effects of Tea Extract on Strength Improvement of Egg White Gels
egg white electron microscopy image analysis
2010/2/3
We examined the effects of several tea extracts containing certain polyphenols on the physical properties of egg white gel. The results of compression tests showed that it was possible to increase the...
Sinking particle properties from polyacrylamide gels during the KErguelen Ocean and Plateau compared Study (KEOPS): Zooplankton control of carbon export in an area of persistent natural iron inputs in the Southern Ocean
Sinking particle properties polyacrylamide gels during the KErguelen Ocean Zooplankton control area persistent natural iron inputs the Southern Ocean
2014/4/21
The Kerguelen ocean and plateau compared study (KEOPS) examined the origin of elevated phytoplankton biomass in naturally iron-fertilized waters over the Kerguelen plateau during midsummer (January-Fe...