20 research outputs found
Recommended from our members
Iron and iron derived radicals
We have discussed some reactions of iron and iron-derived oxygen radicals that may be important in the production or treatment of tissue injury. Our conclusions challenge, to some extent, the usual lines of thought in this field of research. Insofar as they are born out by subsequent developments, the lessons they teach are two: Think fastexclamation Think smallexclamation In other words, think of the many fast reactions that can rapidly alter the production and fate of highly reactive intermediates, and when considering the impact of competitive reactions on such species, think how they affect the microenvironment (on the molecular scale) ''seen'' by each reactive molecule. 21 refs., 3 figs., 1 tab
Recommended from our members
Radiomimetic effects of peroxidizing lipids on nucleic acids and their bases
Unoxidized or pre-oxidized methyl lineolate was mixed directly with DNA and purine and pyrimidine bases (1:5 w/w), then incubated at room temperature or at 37/sup 0/C for varying periods of time, at which point samples were analyzed for free radical content by electron spin resonance spectroscopy
Development of polyion-complex hydrogels as an alternative approach for the production of bio-based polymers for food packaging applications : a review
Development of packaging materials from renewable resources has for a long time been desirable for sustainability reasons, but with recent explosion in prices of petroleum products, this now becomes also more economically viable. This paper shows how fundamental chemistry underlying three forms of hydrogels\u2014physical hydrogels, chemical hydrogels, and interpenetrating polymer networks (IPN)\u2014can be integrated to produce a new family of food packaging materials from biopolymers, illustrated here using gelatin and low-methoxyl pectin as examples. Application of this technique to create hydrogels from bio-based materials offers the potential for developing novel, biodegradable packaging applications, particularly for foods, that meet the ever-increasing demands for natural and environmentally compatible material