Structure formation in sugar containing pectin gels - influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin.
The aim of the study was the application of a recently published method, using structuring parameters calculated from dG'/dt, for the characterisation of the pectin sugar acid gelation process. The influence of cooling rate and pH on structure formation of HM pectin gels containing 65 wt.% sucrose were investigated. The results show that the structure formation process as well as the properties of the final gels strongly depended on both parameters. With increasing cooling rates from 0.5 to 1.0 K/min the initial structuring temperature slightly decreased and the maximum structuring velocity increased. The lower the cooling rates, the firmer and more elastic were the final gels. With increasing acid content (decreasing pH from 2.5-2.0) the initial structuring temperatures were nearly constant. The final gel properties varied visibly but not systematically. Gels with the lowest and highest pH were less elastic and weaker compared to those with medium acid concentrations.
Self-assembly of pyridinium-tailored anthracene amphiphiles into supramolecular hydrogels.
The mixing of a polyacid cross-linker with a pyridinium-functionalized anthracene amphiphile afforded a supramolecular hydrogel through a self-assembly process that was primarily driven by π-stacking and electrostatic interactions.
The Arab Spring: The End of Postcolonialism
* Introduction: The Arab Spring: The End of Postcoloniality * 1. Decentering the World: How the Arab Spring Unfolded * 2. Towards Liberation Geography * 3. A New Language of Revolt * 4. Discovering a New World * 5. From the Green Movement to the Jasmine Revolutions * 6. The center cannot hold * 7. The End of Postcolonialism * 8. Race, Gender, and Class in Transnational Revolutions * 9. Libya: The Crucible * 10. Delayed Defiance * Conclusion. The People Demand the Overthrow of the Regime