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National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
A microemulsion-based phase-separated hydrogel
 Kacvinská, Katarína ; Sedláček, Petr (referee) ; Mravec, Filip (advisor)
The main aim of the bachelor thesis is to create a microemulsion based – phase – separated hydrogel. It describes the possible mechanism of preparation, which is based on microemulsion. Microemulsion was prepared by solubilization of oil in the hydrophobic parts of cationic surfactant CTAB. Followed by phase separation with hyaluronic acid has occurred the phase – separated hydrogel. Rheological measurements show that this hydrogel decreases mechanical properties as compared to phase – separated hydrogel from micellar solution. Overall, these hydrogels with the addition of oil, reduce the viscoelastic character, decrease elastic module and possibly increase the viscosity. The higher molecular weight of hyaluronan in these modified hydrogels forms stronger and more rigid gel structures, compared to low molecular weight. The measurements show that the hydrogel containing microemulsion of olive oil improve mechanical properties, unlike the microemulsion of sunflower oil. TSCPC analysis shows formation of spherical structure in the hydrophilic part of gel. Based on the lifetimes of Nile red this may be an emulsion w/o or more complicated structure like o/w/o.
Detailed record
A microemulsion-based phase-separated hydrogel
 Kacvinská, Katarína ; Sedláček, Petr (referee) ; Mravec, Filip (advisor)
The main aim of the bachelor thesis is to create a microemulsion based – phase – separated hydrogel. It describes the possible mechanism of preparation, which is based on microemulsion. Microemulsion was prepared by solubilization of oil in the hydrophobic parts of cationic surfactant CTAB. Followed by phase separation with hyaluronic acid has occurred the phase – separated hydrogel. Rheological measurements show that this hydrogel decreases mechanical properties as compared to phase – separated hydrogel from micellar solution. Overall, these hydrogels with the addition of oil, reduce the viscoelastic character, decrease elastic module and possibly increase the viscosity. The higher molecular weight of hyaluronan in these modified hydrogels forms stronger and more rigid gel structures, compared to low molecular weight. The measurements show that the hydrogel containing microemulsion of olive oil improve mechanical properties, unlike the microemulsion of sunflower oil. TSCPC analysis shows formation of spherical structure in the hydrophilic part of gel. Based on the lifetimes of Nile red this may be an emulsion w/o or more complicated structure like o/w/o.
Detailed record

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