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Related Concept Videos

Superplasticizers01:30

Superplasticizers

122
Superplasticizers are advanced admixtures that enhance the workability of concrete by lowering the water content without compromising the strength of the material. These substances are highly effective water reducers, improving concrete flow, making it easier to work with, and enabling concrete to reach inaccessible areas or densely reinforced sections without mechanical vibration. The key components in superplasticizers are either sulfonated melamine or naphthalene formaldehyde condensates,...
122
Plasticizers01:31

Plasticizers

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Water-reducers, or plasticizers, are chemical admixtures used in concrete to improve strength and workability. These additives reduce the water-cement ratio without compromising workability, lower the cement content while maintaining the same workability, or increase workability to assist concrete placement in inaccessible areas.
Plasticizers function by using surface-active agents to create repulsive electrostatic forces between cement particles. This dispersion enhances the concrete's...
116

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Plasticized Starch/Gelatin Blends with Humidity-Activated Shape-Memory Behavior.

Victor Oliver-Cuenca1, Ana Muñoz-Menzinger1, Marina P Arrieta2,3

  • 1Instituto de Ciencia y Tecnología de Polímeros, ICTP-CSIC, Calle Juan de la Cierva 3, 28006 Madrid, Spain.

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|July 12, 2025
PubMed
Summary
This summary is machine-generated.

This study explores biodegradable polymers like starch and gelatin, utilizing their moisture sensitivity for humidity-activated shape memory effects. Starch/gelatin blends demonstrate high performance, suggesting potential for sustainable food packaging applications.

Keywords:
gelatinhumidityshape-memorystarch

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Area of Science:

  • Materials Science
  • Polymer Chemistry
  • Sustainable Materials

Background:

  • Conventional polymers pose environmental challenges.
  • Biodegradable and bio-based polymers like starch and gelatin offer sustainable alternatives.
  • Moisture dependence in these polymers is often viewed as a limitation.

Purpose of the Study:

  • To investigate starch/gelatin blends with varying proportions.
  • To leverage the moisture dependence of these biopolymers for humidity-activated shape memory effects.
  • To evaluate their suitability for food packaging applications.

Main Methods:

  • Preparation of starch, gelatin, and starch/gelatin blends in different ratios (1/1, 1/1.5, 1/2, 1/2.5).
  • Investigation of humidity-activated shape memory effect in neat and plasticized starch.
  • Characterization of shape memory behavior in gelatin and starch/gelatin blends.
  • Assessment of mechanical properties, wettability, water permeability, water uptake rate, and roughness.

Main Results:

  • Starch, gelatin, and their blends exhibit excellent strain fixity ratios (~100%) and strain recovery ratios (>90%) for humidity-activated shape memory.
  • Novel reporting of humidity-activated shape memory in gelatin and starch/gelatin blends.
  • Comprehensive analysis of material properties relevant to food packaging.

Conclusions:

  • Biodegradable starch and gelatin, and their blends, can effectively utilize moisture for shape memory applications.
  • These materials demonstrate high performance metrics for shape recovery and fixity.
  • The study highlights the potential of these biopolymer blends as sustainable materials for food packaging.