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Published on: October 9, 2017
Argon Cold Atmospheric Pressure Plasma-Induced Effects on Glucose.
Matteo Colombo1, Filippo Fossati1, Robert Köhler2
1Dipartimento di Fisica Politecnico di Milano Milan Italy.
Atmospheric pressure plasma (APP) treatment alters glucose structure by opening its ring and causing degradation. This study quantifies surface changes and chemical modifications induced by APP on glucose.
Area of Science:
- Biochemistry
- Materials Science
- Plasma Physics
Background:
- Glucose is a fundamental biomolecule with significant implications in biological and chemical processes.
- Understanding the impact of external stimuli, such as plasma, on glucose is crucial for various applications.
- Atmospheric pressure plasma (APP) offers a unique environment for surface modification and chemical reactions.
Purpose of the Study:
- To investigate the effects of argon-driven atmospheric pressure plasma (APP) on glucose.
- To characterize the surface chemistry and structural changes of glucose after APP treatment.
- To correlate plasma exposure duration with the observed modifications in glucose.
Main Methods:
- Characterization of the plasma discharge using optical emission spectroscopy.
- Surface analysis of glucose samples using X-ray photoelectron spectroscopy (XPS) to determine elemental composition and chemical states.
- Analysis of molecular structure changes using Attenuated Total Reflectance Fourier-Transform Infrared (ATR-FTIR) spectroscopy.
Main Results:
- APP treatment led to significant surface oxidation and minor nitrogen incorporation on glucose.
- ATR-FTIR spectra revealed an opening of the glucopyranose ring, indicating degradation.
- Formation of carbonyl groups (C=O), carbon-nitrogen moieties, and carbon-carbon double bonds were observed due to reactive species in the plasma.
Conclusions:
- Atmospheric pressure plasma significantly alters the chemical structure of glucose.
- The observed degradation and formation of new chemical bonds are dependent on plasma exposure duration.
- APP treatment offers a method for modifying glucose at the molecular level, with potential implications in food science and biomaterials.
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