Why hydrogels are formed instead of gels formation with same polymers?4 answersHydrogels are formed instead of traditional gels due to the unique properties of water-absorption and responsiveness to stimuli exhibited by hydrogels. The formation of hydrogels involves the cross-linking of polymers, either physically or chemically, resulting in a three-dimensional network structure that can absorb significant amounts of water. Additionally, the ability of hydrogels to form soft nano-objects under specific conditions, along with the delicate balance between intra- and intermolecular bonds, contributes to the formation of stable networks with distinct properties. Furthermore, the utilization of biopolymers in hydrogel formation enhances their biomimetic properties, making them suitable for various applications in bioengineering, pharmaceuticals, and food industries. Overall, the formation of hydrogels offers a versatile platform with tailored properties for diverse applications compared to traditional gels.
Where the hair gel came from?4 answersThe hair gel mentioned in the contexts is derived from various sources and formulations. One source is a composite vegetable glue containing algal polysaccharide vegetable composite gel, carrageenan, Bacillus licheniformis, guar gum, cetyl alcohol, Agathis alba extract, sodium alginate, ramie fibre, locust bean gum, and fructose. Another source includes celery extract, specifically apigenin, known for its vasodilator properties that stimulate hair growth. Additionally, a hair washing gel is prepared using ingredients like ginger root oil, angelica sinensis root extracts, and radix salviae miltiorrhizae root extracts. Furthermore, a gel hair cosmetic is formulated with components like polyalkylene imine derivatives, C12-28 saturated aliphatic alcohol, and cationic surfactants. Lastly, a Chinese herbal hair-care gel is made from ginseng, radix angelica sinensis, radix rehmanniae preparata, and other herbal ingredients for blacking, wetting, and nourishing hair.
What is a hair gel?4 answersA hair gel is a styling product typically used to control and shape hair. It is commonly formulated as a gel-cream or gel-type composition, providing volume, frizz control, and curl definition. Hair gels can be designed with specific ingredients like polyalkylene imine derivatives, aliphatic alcohols, and cationic surfactants. These gels may contain anionic and cationic polymers in controlled ratios, along with water, to achieve desired properties like easy crumbliness, fresh feel, and compatibility with hair. Hair washing gels can also incorporate various herbal extracts like ginger root oil, angelica sinensis, and radix salviae miltiorrhizae for nourishing, restoring, and cleaning hair while eliminating dandruff and enhancing hair elasticity and luster. Overall, hair gels offer versatile styling options and hair care benefits.
Factors responsible for gel strength?4 answersFactors responsible for gel strength include the concentration of sodium chloride, the mass fraction of ZND and cross-linking agents, cross-linking temperature, cross-linking time, and pH, the pH and dry matter content, and the molecular spacing and self-assembly driving forces. Sodium chloride reduces the storage modulus of the mucus/mucoadhesive mixture, while anionic polymers strengthen the mucus gel more than neutral or cationic polymers. The gel system obtained by ZND with specific concentrations of resorcinol, phenol, hexamethylene tetramine, and thiourea at specific cross-linking conditions has optimal gel strength. Gel strength of native egg white increases with rising pH and dry matter content, and is influenced by the age of the egg. The carbobenzoxy group in Glu-CBZ and the diphenyl phosphate group in Glu-DPA affect gel properties through molecular packing and self-assembly.
What are the optimal conditions for achieving a stable gel formation using beta casein and kinase?4 answersThe optimal conditions for achieving a stable gel formation using beta casein and kinase involve heat treatment and the addition of calcium ions. Heat treatment at temperatures above 70°C is necessary for gel formation. The gel formation can be accelerated by the addition of chymosin. The presence of calcium ions increases turbidity and weakens the breaking stress of the gel. Additionally, the gelation of beta-lactoglobulin can be achieved through limited proteolysis with immobilized trypsin. Cross-linking of casein with microbial transglutaminase increases the maximum stiffness of the gel, but also leads to a higher reduction of protein-protein interactions due to increased electrostatic repulsion. The presence of beta-casein helps in acid gel formation and prevents gel structure weakening.
What are the factors affecting the gelling property of protein?4 answersThe factors affecting the gelling property of protein include protein concentration, pH, ionic strength, heating and cooling rate, and the presence of additives such as salts and phosphates. Protein concentration plays a role in the stiffness and viscosity of the gel, with higher concentrations leading to stiffer gels. pH and ionic strength also influence gelation, with specific conditions required for optimal gel formation. Heating and cooling rate affect the gel stiffness, with slower rates promoting the formation of stiffer gels. The presence of salts, such as sodium tripolyphosphate, can increase gel stiffness. Overall, these factors can be adjusted to obtain desired gel properties for various applications.