Unraveling the Chemical Composition of Caramel

Ultrafine sub-5 nm magnetic iron oxide nanoparticles coated with oligosaccharides (SIO) with dual T1-T2 weighted contrast enhancing effect and fast clearance has been developed as magnetic resonance imaging (MRI) contrast agent. Excellent water solubility, biocompatibility and high stability of such sub-5 nm SIO nanoparticles were achieved by using the “in-situ polymerization” coating method, which enables glucose forming oligosaccharides directly on the surface of hydrophobic iron oxide nanocrystals. Reported ultrafine SIO nanoparticles exhibit a longitudinal relaxivity (r1) of 4.1 mM−1s−1 and a r1/r2 ratio of 0.25 at 3 T (clinical field strength), rendering improved T1 or “brighter” contrast enhancement in T1-weighted MRI in addition to typical T2 or “darkening” contrast of conventional iron oxide nanoparticles. Such dual contrast effect can be demonstrated in liver imaging with T2 “darkening” contrast in the liver parenchyma but T1 “bright” contrast in the hepatic vasculature. More importantly, this new class of ultrafine sub-5 nm iron oxide nanoparticles showed much faster body clearance than those with larger sizes, promising better safety for clinical applications.

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“…The emerged sharp C=C band at 1653 cm −1 indicated the presence of aromatic structures from oligosaccharides on the particle surface. 32, 33 …”

Section: Resultsmentioning

confidence: 99%

Facile non-hydrothermal synthesis of oligosaccharide coated sub-5 nm magnetic iron oxide nanoparticles with dual MRI contrast enhancement effects

et al. 2014

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“…Sucrose on heating up to 180 °C undergoes caramelization where the glycosidic bond of the disaccharide initially undergoes dissociation with the loss of a water molecule to give the component monosaccharides, glucose and fructose . These two monosaccharides undergo various reactions such as oligomerization, dehydration, hydration and some redox disproportionation reactions to give the caramelized product which is polymerised sucrose (PS).…”

Section: Resultsmentioning

confidence: 99%

Green Synthesis of Electrospun Porous Carbon Nanofibers from Sucrose and Doping of Ag Nanoparticle with Improved Electrical and Electrochemical Properties

et al. 2017

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Porous carbon nanofibers (CNF) with high surface area were synthesized by electrospinning a mixture of polymerized sucrose and poly(vinyl alcohol) (PVA) in water. This green method provides an excellent environment friendly alternative to the toxic polymers and solvents commonly used for synthesis of CNF/metal nanoparticle composites. Stabilization at 350 °C and subsequent carbonization of the electrospun polymer at 950 °C in reducing environment formed semi‐graphitic CNF. In situ doping of Ag nanoparticles in CNF resulted in a ten‐fold increase in electrical conductivity of CNF for as low as 0.1 wt% Ag doping. When tested as electrode in aqueous electrochemical supercapacitor, the positive effect of Ag‐doping is revealed by two‐fold improvement in capacitance over the pristine CNF at a high current density of 5.0 A g‐1. Interestingly, a continuous increase in capacitance by ∼65% was observed during 5000 continuous cycling which is attributed to increase in active charge storage sites due to gradual opening up of the pores and increasing diffusion of electrolyte ions triggered by enhanced wettability of the electrodes.

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“…The Maillard reaction involves condensation between amino acids or proteins and reducing sugars or carbohydrates (Nursten, 2005), whereas the caramelization reaction is just based on reactions of sugars or carbohydrates (Golon and Kuhnert, 2012). The Maillard reaction involves condensation between amino acids or proteins and reducing sugars or carbohydrates (Nursten, 2005), whereas the caramelization reaction is just based on reactions of sugars or carbohydrates (Golon and Kuhnert, 2012).…”

Section: Characterization Of the Free Radicals In Roasted Coffeementioning

confidence: 99%