A Model of Anomalous Enzyme-Catalyzed Gel Degradation Kinetics

We show that a model of target location involving n noninteracting particles moving subdiffusively along a line segment (a generalization of a model introduced by Sokolov et al. [Biophys. J. 2005, 89, 895.]) provides a basis for understanding recent experiments by Pelta et al. [Phys. Rev. Lett. 2007, 98, 228302.] on the kinetics of diffusion-limited gel degradation. These experiments find that the time t(c) taken by the enzyme thermolysin to completely hydrolyze a gel varies inversely as roughly the 3/2 power of the initial enzyme concentration [E]. In general, however, this time would be expected to vary either as [E](-1) or as [E](-2), depending on whether the Brownian diffusion of the enzyme to the site of cleavage took place along the network chains (1-d diffusion) or through the pore spaces (3-d diffusion). In our model, the unusual dependence of t(c) on [E] is explained in terms of a reaction-diffusion equation that is formulated in terms of fractional rather than ordinary time derivatives.

Degradation Kinetics of Poly(HDDA-co-MMA)

1,6-hexanediol diacrylate (HDDA) and methyl methacrylate (MMA) were copolymerized in different weight ratios using UV light induced photo-polymerization to give poly(HDDA-co-MMA). Differential scanning calorimetry shows that copolymer was formed. The thermogravimetric and differential scanning calorimetric studies with different heating rates were carried out on these copolymers to understand the nature of degradation and to determine its kinetics. Different kinetic models were adopted to evaluate various parameters like the activation energy, the order, and the frequency factor. These analyses are important to study the binder removal from 3D-shaped ceramic objects made by techniques like Solid free form fabrication. (C) 2010 Wiley Periodicals, Inc. J Appl Polym Sci 117: 2444-2453, 2010.

Thermal degradation kinetics of poly(trimethylol propane triacrylate)/poly(hexane diol diacrylate) interpenetrating polymer network

Interpenetrating polymer networks (IPNs) of trimethylol propane triacrylate (TMPTA) and 1,6-hexane diol diacrylate (HDDA) at different weight ratios were synthesized. Temperature modulated differential scanning calorimetry (TMDSC) was used to determine whether the formation resulted in a copolymer or interpenetrating polymer network (IPN). These polymers are used as binders for microstereolithography (MSL) based ceramic microfabrication. The kinetics of thermal degradation of these polymers are important to optimize the debinding process for fabricating 3D shaped ceramic objects by MSL based rapid prototyping technique. Therefore, thermal and thermo-oxidative degradation of these IPNs have been studied by dynamic and isothermal thermogravimetry (TGA). Non-isothermal model-free kinetic methods have been adopted (isoconversional differential and KAS) to calculate the apparent activation energy (E a) as a function of conversion (α) in N 2 and air. The degradation of these polymers in N 2 atmosphere occurs via two mechanisms. Chain end scission plays a dominant role at lower temperature while the kinetics is governed by random chain scission at higher temperature. Oxidative degradation shows multiple degradation steps having higher activation energy than in N 2. Isothermal degradation was also carried out to predict the reaction model which is found to be decelerating. It was shown that the degradation of PTMPTA follows a contracting sphere reaction model in N 2. However, as the HDDA content increases in the IPNs, the degradation reaction follows Avrami-Erofeev model and diffusion governed mechanisms. The intermediate IPN compositions show both type of mechanism. Based on the above study, debinding strategy for MSL based microfabricated ceramic structure has been proposed. © 2012 Elsevier B.V.

Thermal degradation kinetics of thermoresponsive poly(N-isopropylacrylamide-co-N,N-dimethylacrylamide) copolymers prepared via RAFT polymerization

Reversible addition-fragmentation chain transfer polymerization at 70 A degrees C in N,N-dimethylformamide was used to prepare poly(N-isopropylacrylamide-co-N,N-dimethylacrylamide) copolymers in various compositions to afford well-defined polymers with pre-determined molecular weight, narrow molecular weight distribution, and precise chain end structure. The copolymer compositions were determined by H-1 NMR spectroscopy. The reactivity ratios of N-isopropylacrylamide (NIPAM) and N,N-dimethylacrylamide (DMA) were calculated as r (NIPAM) = 0.838 and r (DMA) = 1.105, respectively, by the extended Kelen-Tudos method at high conversions. The lower critical solution temperature of PNIPAM can be altered by changing the DMA content in the copolymer chain. Differential scanning calorimetry and thermogravimetric analysis at different heating rates were carried out on these copolymers to understand the nature of thermal degradation and to determine its kinetics. Different kinetic models were applied to estimate various parameters like the activation energy, the order, and the frequency factor. These studies are important to understand the solid state polymer degradation of N-alkyl substituted polymers, which show great potential in the preparation of miscible polymer blends due to their ability to interact through hydrogen bonding.

Thermal and Sonochemical Degradation Kinetics of Poly(n-butyl methacrylate-co-alkyl acrylates): Variation of Chain Strength and Stability with Copolymer Composition

The thermal degradation of poly(n-butyl methacrylate-co-alkyl acrylate) was compared with ultrasonic degradation. For this purpose, different compositions of poly (n-butyl methacrylate-co-methyl acrylate) (PBMAMA) and a particular composition of poly(n-butyl methacrylate-co-ethyl acrylate) (PBMAEA) and poly(n-butyl methacrylate-co-butyl acrylate) (PBMABA) were synthesized and characterized. The thermal degradation of polymers shows that the poly(alkyl acrylates) degrade in a single stage by random chain scission and poly(n-butyl methacrylate) degrades in two stages. The number of stages of thermal degradation of copolymers was same as the majority component of the copolymer. The activation energy corresponding to random chain scission increased and then decreased with an increase of n-butyl methacrylate fraction in copolymer. The effect of methyl acrylate content, alkyl acrylate substituent, and solvents on the ultrasonic degradation of these copolymers was investigated. A continuous distribution kinetics model was used to determine the degradation rate coefficients. The degradation rate coefficient of PBMAMA varied nonlinearly with n-butyl methacrylate content. The degradation of poly (n-butyl methacrylate-co-alkyl acrylate) followed the order: PBMAMA < PBMAEA < PBMABA. The variation in the degradation rate constant with composition of the copolymer was discussed in relation to the competing effects of the stretching of the polymer in solution and the electron displacement in the main chain. (C) 2012 Society of Plastics Engineers

Thermal degradation kinetics of uncapped and end-capped poly(propylene carbonate)

In order to improve its thermal stability, poly(propylene carbonate)(PPC) was end-capped by different active agents. Thermogravimetric data show that the degradation temperature of uncapped PPC was lower than that of end-capped PPC. The kinetic parameters of thermal degradation of uncapped and end-capped PPC were calculated according to Chang's method. The results show that different mechanisms operate during the whole degradation temperature range for uncapped PPC. In the first stage, chain unzipping dominates the degradation. With increasing temperature, competing multi-step reactions occur. In the last stage, random chain scission plays an important role in degradation. For end-capped PPC, random chain scission dominates the whole degradation process.

Thermal degradation kinetics of poly(propylene carbonate) obtained from the copolymerization of carbon dioxide and propylene oxide

The kinetics of the thermal degradation of poly(propylene carbonate) (PPC) were investigated with different kinetic methods with data from thermogravimetric analysis under dynamic conditions. The apparent activation energies obtained with different integral methods (Ozawa-Flynn-Wall and Coats-Redfern) were consistent with the values obtained with the Kinssinger method (99.93 kJ/mol). The solid-state decomposition process was a sigmoidal A(3) type in terms of the Coats-Redfern and Phadnis-Deshpande results. The influence of the heating rate on the thermal decomposition temperature was also studied. The derivative thermogravimetry curves of PPC confirmed only one weight-loss step.

Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods

The effect of temperature on the degradation of blackcurrant anthocyanins in a model juice system was determined over a temperature range of 4–140 °C. The thermal degradation of anthocyanins followed pseudo first-order kinetics. From 4–100 °C an isothermal method was used to determine the kinetic parameters. In order to mimic the temperature profile in retort systems, a non-isothermal method was applied to determine the kinetic parameters in the model juice over the temperature range 110–140 °C. The results from both isothermal and non-isothermal methods fit well together, indicating that the non-isothermal procedure is a reliable mathematical method to determine the kinetics of anthocyanin degradation. The reaction rate constant (k) increased from 0.16 (±0.01) × 10−3 to 9.954 (±0.004) h−1 at 4 and 140 °C, respectively. The temperature dependence of the rate of anthocyanin degradation was modelled by an extension of the Arrhenius equation, which showed a linear increase in the activation energy with temperature.

Ascorbic acid degradation kinetics in tomatoes at different drying conditions

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Photo-Fenton degradation kinetics of low ciprofloxacin concentration using different iron sources and pH

The aim of the present study was to compare the degradation kinetics of low (1 mg L-1) and high (25 mg L-1) concentrations of ciprofloxacin (CIP) aiming to decrease the concentration of additives and evaluate the pH limitation by the use of low iron concentrations and organic ligands. A parameterized kinetic model was satisfactorily fitted to the experimental data in order to study the performance of photo-Fenton process with specific iron sources (iron citrate, iron oxalate, iron nitrate) under different pH medium (2.5, 4.5, 6.5). The process modeling allowed selecting those process conditions (iron source, additives concentrations and pH medium) which maximize the two performance parameters related to the global equilibrium conversion and kinetic rate of the process. For the high CIP concentration, degradation was very influenced by the iron source, resulting in much lower efficiency with iron nitrate. At pH 4.5, highest TOC removal (0.87) was achieved in the presence of iron citrate, while similar CIP conversions were obtained with oxalate and citrate (0.98 after 10 min). For the low CIP concentration, much higher conversion was observed in the presence of citrate or oxalate in relation to iron nitrate up to pH 4.5. This behavior denotes the importance of complexation also at low dosages. Appropriate additives load (320 μM H 2O2; 6 μM Fe) resulted in a CIP conversion of 0.96 after10 min reaction with citrate up to pH 4.5. © 2013 Elsevier B.V. All rights reserved.

Stability study and degradation kinetics of ceftazidime in pharmaceutical preparations

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

The Effect of Heat Treatment of Forages on Degradation Kinetics and Escape Protein Concentration

An in situ study was conducted to evaluate the effects of heat treatments on the degradation kinetics and escape protein concentrations of forages (alfalfa and berseem clover). Alfalfa collected at 4 and 7 weeks post-harvest and berseem clover collected at 5 and 7 weeks postharvest were freeze-dried and then heated to 100, 125, and 150o C for 2 hours. Heat treatment effects were determined by placing two bags of sample (for each treatment, maturity, and forage species for a given incubation times) into the rumen of one fistulated steer fed alfalfa hay. Bags were incubated for periods of 0 to 48 hours. Increasing levels of heat treatments of forages increased concentrations of neutral detergent fiber (NDF), acid detergent fiber (ADF), and acid detergent insoluble nitrogen (ADIN) and non-degradable protein (NDP), potentially degradable protein proportion (PDP), and protein escaping rumen degradation (PEP) while decreasing water soluble protein (WSP) and the rates of crude protein (CP), except immature berseem clover and cell wall (CW) degradation. PEP was greater and rate of CP degradation was lower at 100 and 150o C compared to 125o C in immature berseem clover.

The Effect of Maturity and Frost Killing of Forages on Degradation Kinetics and Escape Protein Concentration

Two consecutive in situ studies were conducted to determine the effects of maturity and frost killing of forages (alfalfa and berseem clover) on degradation kinetics and escape protein concentrations. Four maturities (3, 5, 7, and 9 weeks after second harvest) of forages collected from three locations were used to determine the effects of maturity. Four weeks after a killing frost (-2o C), berseem clover was harvested from the same locations previously sampled. To evaluate maturity, 336 DacronÒ bags containing all maturities of either alfalfa or berseem clover were placed into the rumen of two fistulated steers fed alfalfa-grass hay. Frost killing effects of berseem clover were compared with maturecut berseem clover by placing DacronÒ bags into the rumen of one fistulated steer fed alfalfa hay. Bags were incubated for periods of 0 to 48 hours. With increasing maturity, the proportion of non-degradable protein (NDP) and the rate of crude protein (CP) degradation increased in both forages. While the rate of neutral detergent fiber (NDF) degradation and potentially degradable protein proportion (PDP) increased with increasing maturity in alfalfa, the rate of NDF degradation and PDP proportion decreased and proportion of water soluble protein (WSP) increased in berseem clover. The proportion of protein escaping rumen degradation (PEP) was greater in berseem clover than alfalfa, but was not affected by maturity. Frost killing of mature berseem clover decreased WSP proportion and increased PDP proportion compared to mature berseem clover harvested live. Even though ADIN concentration was higher for frost-killed berseem clover, PEP and total escape protein concentration (CEP) was also higher for frostkilled berseem clover than mature berseem clover harvested live, due to decreases in the rate of ruminal N degradation with frost-killing.

Kinetics and mechanism for dye degradation with ionic Pd-substituted ceria

The degradation of the dye, Orange G, was carried out in the presence of H2O2 and Pd-substituted/impregnated CeO2. The effects of pH, initial dye concentration, initial H2O2 concentration, temperature, catalyst loading, and Pd content in the catalyst on the degradation of the dye were investigated. Eight to twelve percent degradation of the dye was obtained in 1 h when the reaction was carried out in the presence of CeO2 or H2O2 or Pd-substituted/impregnated CeO2 while 17% and 97% degradation was obtained when H2O2 was used with Pd-impregnated CeO2 and Pd-substituted CeO2, respectively. This difference clearly indicated that the ionic substitution of Pd played a key role in the degradation of the dye. A mechanism for the reaction was proposed based upon the catalyst structure and the electron transfer processes that take place in the metal ion substituted system in a reducible oxide. The reaction was found to follow first order kinetics and the influence of all the parameters on the degradation kinetics was compared using the rate constants. (c) 2011 Elsevier B.V. All rights reserved.