pH-Sensitive hydrogels based on polyhexamethyleneguanidine hydrochloride

Synthesis of Polyalkylguanidine Hydrochloride Copolymers and Their Antibacterial Activity Against Conditionally Pathogenic Microorganisms Bacillus Cereus and Escherichia Coli

“…Antimicrobial activity of hydrogels (samples 13 and 14, Table 1) was studied by deep seeding of solid medium, i.e., mixing the sample and growth medium [18,19].…”

Biocidal action of copolymers based on aliphatic diamines and guanidine hydrochloride

“…The biocidal action of the hydrogels (samples 13 and 14, Table ) was investigated by inoculation on the medium by a deep method, that is, by the mixture of the hydrogel sample with nutrient medium . Hydrogels were synthesized at a 0.3 molar excess of HMDA . It was determined that the hydrogel presence in agar did not influence the growth of the test cultures; that is, the hydrogels did not have biocidal action.…”

“…Then, the mixture was heated to 165°C. The reaction was carried out in a thermostatic oil bath under atmospheric pressure for 9 h …”

Polymeric hydrogels based on polyhexamethylene guanidine hydrochloride and formaldehyde

“…A weighed portion of the dry gel was heated in distilled water until complete swelling for 1 h. Then the hydrogel was fi ltered on a Buchner funnel, removed, and weighed. Calculation of the equilibrium degree of swelling Q eq was conducted by the formula RESULTS AND DISCUSSION Previously in [3] it was noted that 100% gelation is not possible because of the equilibrium nature of the polycondensation reaction. In this paper we propose a new method for producing hydrogels PHMG by crosslinking of unreacted terminal amino groups with formaldehyde, a cross-linking density in which depends on the number of terminal amino groups.…”

“…PHMG is prone to gelation that is due to the presence of three-functional guanidine group, which provides a three-dimensional crosslinked structure. However, not all of the polymer chains of PHMG are crosslinked in 3D structure that in the synthesis affects the yield of gels (it reaches 45%) [3].…”