Polyol

Abstract: Sugars and polyols stablize proteins against heat denaturation. Scanning calorimetry was used to obtain a quantitative estimate of the degree of stabilization. Solutions of ovalbumin, lysozyme, conalbumin, and alpha-chymotrypsinogen were heated at a constant rate, and the temperature of the maximum rate of denaturation was estimated (Tm). Addition of a sugar or polyol raised Tm. The magnitude of the stabilizing effect (delta Tm) depended on both the nature of the protein and the nature of the sugar or polyol, ranging from 18.5 degrees C for lysozyme at pH 3 in the presence of 50% (w/w) sorbitol to 0 degrees C for conalbumin at pH 7 in 50% glycerol solution. It is argued that this stablization is due to the effects of sugars and polyols on hydrophobic interactions. The strength of the hydrophobic interaction was measured in model systems in sucrose and glycerol solutions. Sucrose and glycerol strengthened the pairwise hydrophobic interaction between hydrophobic groups; however, they reduced the tendency for complete transfer of hydrophobic groups from an aqueous to a nonpolar environment. The extent of stabliziation by different sugars and polyols is explained by their different influences on the structure of water. The difference between the partial molar volume of the sugar or polyol and its van der Waals volume was used as a rough quantitative measure of the structure-making or structure-breaking effect. There was a linear relationship between this quantity and delta Tm.

Abstract: The presence of various ions has been shown to have a strong impact on the shape and size of silver nanostructures produced via the polyol reduction of AgNO3. Here we report a simple and rapid (reaction time ∼1 h) route to Ag nanowires, in which ethylene glycol serves as the solvent and a precursor to the reducing agent. The reaction could be performed in disposable glass vials, with all the reagents being delivered using pipettes. In addition to the use of poly(vinyl pyrrolidone) as a stabilizer, copper (I) or copper (II) chloride had to be added to the reaction to reduce the amount of free Ag+ during the formation of initial seeds and scavenge adsorbed oxygen from the surface of the seeds once formed. In doing so, Ag nanowires were grown preferentially.

Abstract: Morphological control over platinum nanoparticles was realized by varying the amount of NaNO3 added to a polyol process, where H2PtCl6 was reduced by ethylene glycol to form PtCl42- and Pt0 at 160 °C. As the molar ratio between NaNO3 and H2PtCl6 was increased from 0 to 11, the morphology of Pt nanoparticles evolved from irregular spheroids with rounded profiles to tetrahedra and octahedra with well-defined facets. Absorption spectroscopy studies suggest that nitrate was reduced to nitrite by PtCl42- in the early stage of the synthesis, and the nitrite could then form stable complexes with both Pt(II) and Pt(IV) species. As a result, the reduction of Pt precursors by ethylene glycol was greatly slowed. This change in reaction kinetics altered the growth rates associated with different crystallographic directions of the Pt nanocrystals and ultimately led to the formation of different morphologies.