Ahmet Alper Aydın

Effect of different polyol-based plasticizers on thermal properties of polyvinyl alcohol:starch blends

A series of gelatinized polyvinyl alcohol (PVA):starch blends were prepared with various polyol-based plasticizers in 5 wt%, 15 wt% and 25 wt% ratios via solution casting method. The obtained films were analyzed by Fourier transform infrared (FT-IR) spectroscopy, differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). Remarkable changes have been observed in glass-transition temperature (Tg) and thermal stability of the samples containing varying concentrations of different plasticizers and they have been discussed in detail with respect to the conducted thermal and chemical analyses. The observed order of Tg point depression of the samples containing 15 wt% plasticizer is 1,4-butanediol - 1,2,6-hexanetriol--pentaerythriyol--xylitol--mannitol, which is similar to the sequence of the thermal stability changes of the samples.

Composition, properties, and application of products formed in oxidation of polyethylene by nitric acid

Structure of products formed in polyethylene oxidation by nitric acid was studied by NMR, IR, and electronic absorption spectroscopies and derivatography.

Investigation of overfoaming activities and gushing mechanisms of individual beer ingredients as model substances in bottled carbonated water

BACKGROUND Researchers in several disciplines are interested in understanding the spontaneous and eruptive overfoaming (gushing) of carbonated beverages, as it is an essential problem of both the brewing and beverage industries. In order to understand the mechanism(s) taking place in gushing beer, several beer ingredients have been investigated as model substances in a much simpler matrix of carbonated water. For this purpose, sinapic acid, vanillic acid, ferulic acid, cinnamic acid and palmitic acid have been chosen as model beer ingredients. RESULTS Gushing formation of the investigated beer ingredients depends on the degree of stabilized solvated molecular carbon dioxide in water. For this purpose, functional groups capable of forming hydrogen bonds with electronegative oxygen atoms of carbon dioxide are needed. However, the solubility of the substances plays an important role in the abundance of these functional groups in undissociated form to interact with molecular carbon dioxide. CONCLUSION The reported data provide valuable insights into the gushing problem and help to understand its formation pathways. Each gushing-positive substance has an individual mechanism related to its structural conformation and solubility level. Therefore possible gushing mechanisms have been proposed with respect to the structural changes in model substances to clarify the differences in observed overfoaming and gushing stability levels.

Mechanism of Nonpolar Model Substances to Inhibit Primary Gushing Induced by Hydrophobin HFBI.

In this work, the interactions of a well-studied hydrophobin with different types of nonpolar model substances and their impact on primary gushing is evaluated. The nature, length, and degree of saturation of nonpolar molecules are key parameters defining the gushing ability or inhibition. When mixed with hydrophobins, the nonpolar molecule-hydrophobin assembly acts as a less gushing or no gushing system. This effect can be explained in the framework of a competition effect between non-polar systems and CO2 to interact with the hydrophobic patch of the hydrophobin. Interactions of these molecules with hydrophobins are promoted as a result of the similar size of the nonpolar molecules with the hydrophobic patch of the protein, at the expense of the formation of nanobubbles with CO2. In order to prove the presence of interactions and to unravel the mechanisms behind them, a complete set of experimental techniques was used. Surface sensitive techniques clearly show the presence of the interactions, whose nature is not covalent nor hydrogen bonding according to infrared spectroscopy results. Interactions were also reflected by particle size analysis in which mixtures of particles displayed larger size than their pure component counterparts. Upon mixing with nonpolar molecules, the gushing ability of the protein is significantly disrupted.