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Hydrophobic Hydrogels with Fruit-Like Structure and Functions.

Hui Guo1,2, Tasuku Nakajima1,2,3, Dominique Hourdet2,4

  • 1Laboratory of Soft & Wet Matter, Faculty of Advanced Life Science, Hokkaido University, N21W11, Kita-ku, Sapporo, Hokkaido, 001-0021, Japan.

Advanced Materials (Deerfield Beach, Fla.)
|May 11, 2019
PubMed
Summary

Hydrophobic gels unexpectedly swell in water, reaching 99.6% water content. This abnormal swelling, driven by osmotic pressure and a skin layer, creates strong, water-trapping gels with unique properties.

Keywords:
asymmetric diffusionhydrophobic hydrogelsphase separationseawater desalinationsemipermeable skin

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Area of Science:

  • Materials Science
  • Polymer Chemistry
  • Physical Chemistry

Background:

  • Polymer networks typically swell in good solvents and shrink in poor solvents.
  • Hydrophobic gels usually repel water, making swelling in water an unusual phenomenon.

Purpose of the Study:

  • To investigate the abnormal swelling of hydrophobic gels in water.
  • To understand the underlying mechanisms and properties of these water-swollen hydrophobic gels.

Main Methods:

  • Investigated swelling behavior of various hydrophobic organogels in water.
  • Analyzed gel structure, including skin layer formation and micropore characteristics.
  • Evaluated properties such as mechanical strength, hydrophobicity, and water absorption/release.

Main Results:

  • Observed significant swelling of hydrophobic gels in water (up to 99.6 wt% water content).
  • Identified formation of a semipermeable skin layer and osmotic pressure as key mechanisms.
  • Developed hydrophobic hydrogels with fruit-like structures, enhanced strength, surface hydrophobicity, and antidrying properties.

Conclusions:

  • Hydrophobic gels can exhibit abnormal swelling in water due to specific solvent affinities and phase separation.
  • These novel hydrophobic hydrogels possess unique properties and potential applications in water harvesting and purification.