Publication: Effect of pH and zeta potential of Pickering stabilizing magnetite nanoparticles on the features of magnetized polystyrene microspheres
Effect of pH and zeta potential of Pickering stabilizing magnetite nanoparticles on the features of magnetized polystyrene microspheres
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Publisher DOI
10.1002/pen.25571
Date
2020-11-03
Type
Article
Authors
Shalan, Ahmed Esmail
Mohamed, Lamiaa A.
Essawy, Hisham A.
Taha, Fouad
Dyab, Amro K. F.
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Publisher
Wiley
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Source
https://4spepublications.onlinelibrary.wiley.com/doi/full/10.1002/pen.25571
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Abstract
Styrene as a monomer was emulsified in water using several magnetite nanoparticles concentration and pH values. Emulsified styrene drops were used as templates for polymerization, in presence of water soluble free radical initiator, and formation of composite particles. Styrene template drops stabilization was verified by light as well as scanning electron microscopy imaging, which ensured the participation of the particles in building up a mechanical barrier to stop oil drops coalescence. Furthermore, the produced polystyrene composites were strongly attracted to an external magnet. The difference in particles size as a function of pH was elucidated using zeta potential measurements, which indicated dominance of pH on the hydrophilicity of the particles and consequently the extent of emulsification, which in turn affected the size of the obtained microspheres. Under some circumstances, capsules were formed instead of particles. Thereby, it can be concluded that the magnetic microspheres are optimally formed at pH 2.3 independently of the magnetite content used.
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Keywords
Magnetite nanoparticles, Pickering emulsion polymerization, Polystyrene, Zeta potential, Microspheres
Citation
Abd El-Mageed AIA, Shalan AE, Mohamed LA, Essawy HA, Taha F, Dyab AKF. Effect of pH and zeta potential of Pickering stabilizing magnetite nanoparticles on the features of magnetized polystyrene microspheres. Polym Eng Sci. 2021;61:234–244.
Journal Title
Polymer Engineering and Science
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Volume
61
Issue
1
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© 2023 by the authors. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.