Influence of natural inorganic impurity on the synthesis of poly(L -lactic acid), properties and nanofabrication

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28610%2F13%3A43869807" target="_blank" >RIV/70883521:28610/13:43869807 - isvavai.cz</a>

Výsledek na webu

<a href="http://onlinelibrary.wiley.com/doi/10.1002/app.39017/pdf" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1002/app.39017/pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/app.39017" target="_blank" >10.1002/app.39017</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Influence of natural inorganic impurity on the synthesis of poly(L -lactic acid), properties and nanofabrication

Popis výsledku v původním jazyce

This work is focused on determination of the effect of a calcium-based inorganic impurity originating from biotechnological L-lactic acid production from cheese whey on the synthesis of poly(L-lactic acid). The influence of the impurity was investigatedin the range of 0 to 1 wt % and the product properties were studied by analytical techniques GPC, FTIR-ATR, acid end group analysis and DSC. The final product was used to prepare submicron particles, which were analyzed by dynamic light scattering and electron microscopy. Results show a moderate reduction in molecular weight in connection with an increase in the amount of the impurity up to 0.75 wt %. Further increase in the concentration of the impurity caused decomposition. Investigating the thermal properties reveals a noticeable reduction in the melting temperature and a slight decrease in glass transition temperature. The prepared submicron particles had a Z-average diameter of between 280 and 520 nm, depending on the emulsifying s

Název v anglickém jazyce

Influence of natural inorganic impurity on the synthesis of poly(L -lactic acid), properties and nanofabrication

Popis výsledku anglicky

This work is focused on determination of the effect of a calcium-based inorganic impurity originating from biotechnological L-lactic acid production from cheese whey on the synthesis of poly(L-lactic acid). The influence of the impurity was investigatedin the range of 0 to 1 wt % and the product properties were studied by analytical techniques GPC, FTIR-ATR, acid end group analysis and DSC. The final product was used to prepare submicron particles, which were analyzed by dynamic light scattering and electron microscopy. Results show a moderate reduction in molecular weight in connection with an increase in the amount of the impurity up to 0.75 wt %. Further increase in the concentration of the impurity caused decomposition. Investigating the thermal properties reveals a noticeable reduction in the melting temperature and a slight decrease in glass transition temperature. The prepared submicron particles had a Z-average diameter of between 280 and 520 nm, depending on the emulsifying s

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CD - Makromolekulární chemie

OECD FORD obor

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Projekt

<a href="/cs/project/ED2.1.00%2F03.0111" target="_blank" >ED2.1.00/03.0111: Centrum polymerních systémů</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2013

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Applied Polymer Science

ISSN

0021-8995

e-ISSN

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Svazek periodika

130

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

7

Strana od-do

63-69

Kód UT WoS článku

000321305500007

EID výsledku v databázi Scopus

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