Publikation: Iron oxyhydroxide colloids stabilized with polysaccharides
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Neutralization of iron salts in aqueous solutions of κ-carrageenan and cellulose sulfate results in iron oxyhydroxide–polysaccharide hybrid colloids with unusual pH stability up to pH 13. It is shown that both polysaccharides form a tight polymer layer surrounding the inorganic particles, which in the case of κ-carrageenan is cross-linked by helical domains forming a self-assembled nanoreactor. The stabilized iron oxyhydroxide particles can undergo further reactions, for example, it is possible by a chemical reaction to produce stabilized magnetite particles. Repetition of the loading/neutralization steps in the reaction results in hybrids with iron contents much higher than the stoichiometric balance of iron and functional groups of the polymer (greater than 100% Fe/SO4−). This combination of high iron content with a natural polysaccharide stabilizer makes these colloids interesting for a number of applications, for example, for nutritional purposes or as contrasting agents for tomography.
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JONES, Franca, Helmut CÖLFEN, Markus ANTONIETTI, 2000. Iron oxyhydroxide colloids stabilized with polysaccharides. In: Colloid and Polymer Science. 2000, 278(6), pp. 491-501. ISSN 0303-402X. eISSN 1435-1536. Available under: doi: 10.1007/s003960050546BibTex
@article{Jones2000-06-05oxyhy-40521, year={2000}, doi={10.1007/s003960050546}, title={Iron oxyhydroxide colloids stabilized with polysaccharides}, number={6}, volume={278}, issn={0303-402X}, journal={Colloid and Polymer Science}, pages={491--501}, author={Jones, Franca and Cölfen, Helmut and Antonietti, Markus} }
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