Part 1: clinoptilolite-alumina-hydroxyapatite composites for biomedical engineering

The preparation and characterization of bovine hydroxyapatite (BHA) and clinoptilolite alumina composites are studied. Clinoptilolite (Cp) and aluminium oxide (Al2O3) (at varying concentrations 5, 10 and 15 wt%) were added to calcinated BHA powder. Green cylindrical samples were sintered at several temperatures between 1000 and 1300 degrees C for 4 h in air. Compression strength, Vickers microhardness and elastic modulus, as well as density, were evaluated. Scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) studies were also performed. The experimental results showed that varying concentrations 5, 10 and 15 wt% Cp-Al2O3 to BHA and difference in the sintering temperature between 1000 and 1300 degrees C increase in the microhardness (67 and 305 HV, respectively), compression strength (between 31 and 105.6 MPa, respectively) and elastic modulus (between 540 and 1275 MPa, respectively). The experimental results gained optimal parameters to be utilized in the preparation of BHA and Cp-Al2O3 composites. These natural Cp-Al2O3/BHA composites have the potential to be used in several advanced biomedical engineering applications

Production of Starch Nanoparticles by Electrospraying as a Delivery System for Vanillin

In recent years, polysaccharide biopolymers have attracted great interest due to being more hydrophilic and nontoxic in comparison with synthetic polymers. It's a new candidate for being substitute synthetic polymers owing to its biocompatible, renewable and biodegradable properties. The most abundant and inexpensive natural polysaccharide biopolymer starch is found in plant tissues and produced by mostly higher order plants as a means of storing energy. In this study, starch was developed as a nanoparticles by Electrospraying method. We optimized electrospraying parameters such as voltage (15-25 kV), flow rate (1-4 mUh) and concentration of starch solution (%3.3-%16) for producing, uniform, monodispersity and pure starch nanoparticle. Vanillin, is a food additive, a fascinating substance that creates perception with the smell in the food industry. It's production is quite costly. Like pudding, cream, ice-cream, angel-cake, cookies, chocolate, and beverages commercial foods require to use vanilla. Since Electrospraying is a novel alternative microencapsulation technique which can generate very fine particulate structures in a one-step process, vanillin was sprayed coated by starch nanoparticles. So, vanillin flavor sensory quality will be enhanced by releasing vanillin by the amylase enzyme that found in saliva. In addition, the loading of vanilla is done at different rates to make it commercially easy available and optional for price flexibility