Hydrogels Based on Starch from Various Natural Sources: Synthesis and Characterization
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F21%3A39917503" target="_blank" >RIV/00216275:25310/21:39917503 - isvavai.cz</a>
Result on the web
<a href="https://onlinelibrary.wiley.com/doi/epdf/10.1002/star.202100051" target="_blank" >https://onlinelibrary.wiley.com/doi/epdf/10.1002/star.202100051</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/star.202100051" target="_blank" >10.1002/star.202100051</a>
Alternative languages
Result language
angličtina
Original language name
Hydrogels Based on Starch from Various Natural Sources: Synthesis and Characterization
Original language description
Hydrogels based on a graft copolymer of acrylic acid (AA) and acrylamide (AAm) on a backbone of starch, obtained from different natural sources, have been prepared and characterized for potential agricultural use, as soil moisture regulators and nutrient sources for plant nutrition. Five types of starch are used: corn, waxy corn, wheat, potato, and rice starch. Hydrogels are prepared by a solution polymerization method, in the presence of ammonium persulphate (PSA) as initiator and N,N'-methylene-bis-acrylamide (MBA) as a cross-linking agent. Thermal and physico-chemical properties, such as thermogravimetry analysis and differential scanning calorimetry data and swelling properties of hydrogels, are observed. The influences of the cross-linking agent on the swelling ratio (SR) and solubility of prepared hydrogels are studied and optimized. The highest SR observed in water corresponded to non-cross-linked hydrogels prepared with waxy corn starch (780 g water per g dry matter), and the SR of these hydrogels in ammonium sulfate and calcium nitrate solutions are 9.6 and 1.2 g per g dry matter, respectively. Higher thermal stability is observed with cross-linked starch-g-(AA-AAm) hydrogels. The non-cross-linked hydrogels have a higher SR, but also have significant solubility in water.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology
Result continuities
Project
<a href="/en/project/LM2018103" target="_blank" >LM2018103: Center of Materials and Nanotechnologies - Research Infrastructure</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Starch = Starke
ISSN
0038-9056
e-ISSN
1521-379X
Volume of the periodical
73
Issue of the periodical within the volume
9-10
Country of publishing house
DE - GERMANY
Number of pages
13
Pages from-to
2100051
UT code for WoS article
000660483600001
EID of the result in the Scopus database
2-s2.0-85107728020