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1

Poly(acrylic acid-co-methyl methacrylate) / metronidazole systems: synthesis and complexation

100%
Bialik-Was K., Pielichowski K.
Acta Biochimica Polonica
|
2013
|
tom 60
|
nr 4
We report on preparation of poly(acrylic acid-co-methyl methacrylate) (PAM) micro- and nanoparticles and, in the subsequent stage, complexation reaction with the active substance - metronidazole (MET). The drug release behavior of MET - loaded PAM micro- and nanoparticles was evaluated in water and phosphate buffered saline (PBS, 0.9% NaCl) at 37ºC. It has been found that introduction of MET into PAM micro- and nanoparticles enabled gradual and controlled release of the active substance. Structural analysis using FT-IR (ATR) and 1H NMR, as well as surface morphology assessment by SEM, were performed.
2

Zastosowanie materialow fazowo-zmiennych do akumulacji ciepla

100%
Pielichowski K., Flejtuch K.
Gospodarka Paliwami i Energią
|
2003
|
tom 51
|
nr 01
7-12
3

PAA-based hybrid organic-inorganic fertilizers with controlled release

81%
Tyliszczak B., Polaczek J., Pielichowski K.
Polish Journal of Environmental Studies
|
2009
|
tom 18
|
nr 3
475-479
Poly(acrylic acid) (PAA)-based controlled release fertilizers with ammonium nitrate or carbamide were prepared using microwave irradiation. The obtained hydrogels were characterized by swelling behavior and ammonium ion release. It has been found that at higher amounts of crosslinker (N,N`-methylenebisacrylamide), the hydrogel network chains became less flexible. It causes a decrease in the swelling ratio of the hydrogel. The swelling of hydrogels containing ammonium nitrate decreased with increased concentrations of ammonium nitrate. The reason is the presence of ionic groups during agrochemicals’ release in water. These ions prevent water molecules from diffusion into the hydrogels, thus decreasing the swelling capacity of the hydrogels. The release rate is the highest during the first 24 hours, then reaches a plateau.
4

Extrusion-cooking of wheat flour and selected properties of the extrudates

81%
Jamroz J., Ciesielski W., Pielichowski K., Tomasik P.
Polish Journal of Food and Nutrition Sciences
|
1998
|
tom 07
|
nr 2
201-207
Wheat flour was extrusion-cooked using a single as well as twin-screw cookers at varying feed moisture content, temperature profile in the barrel and die opening. Properties of the extrudates are presented. The density, expansion ratio and shearing stress of the extrudates resembled to a certain extent these properties of potato starch extrudates. However, the extrudate water absorption and water solubility indices were two to four times higher than the corresponding properties of the potato starch extrudates.
5

Extrusion-cooking of potato starch and selected properties of the extrudates

81%
Jamroz J., Ciesielski W., Pielichowski K., Tomasik P.
Polish Journal of Food and Nutrition Sciences
|
1998
|
tom 07
|
nr 1
89-97
Using single- and twin-screw extrusion cookers samples of potato starch were processed at varying temperature profile in the barrels, and at various feed moisture content. All the expansion, density, shearing stress, characteristics of paste viscosity, water absorption index, water solubility index, glucose content, reaction with iodine, enthalpy of gelatinisation, and resistance to the free radical decomposition at elevated temperature were determined for the extrudates. The product density in the twin-screw cooker increased with the moisture content. The higher temperature in the barrel and die also favoured the product density increase. The expansion ratio of the products depended on these parameters in an opposite manner. The single-screw extrusion cooking provided the product of higher density.
6
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Content available

Chemical starch modification in the field of microwaves. III. Reaction of potato starch with carboxyamides and carboxylic esters

81%
Sikora M., Tomasik P., Pielichowski K.
Polish Journal of Food and Nutrition Sciences
|
1997
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tom 06
|
nr 3
25-30
The acylation of starch was successfully attempted on its microwave heating with carboxyamides (formamide, dimethylformamide, urea, phthalimide) and carboxylic esters (ethyl benzoate and dimethyl phthalate). The high energy irradiation was required for these reactions. Products of increased hydropho- bicity and water binding capacity were obtained in a short time reaction.
7
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Chemical starch modification in the field of microwaves. II. Reactions with alpha-amino and alpha-hydroxy acids

81%
Sikora M., Tomasik P., Pielichowski K.
Polish Journal of Food and Nutrition Sciences
|
1997
|
tom 06
|
nr 2
23-30
Potato starch was microwave-thermolyzed when blended with one of some α-amino (leucine, serine, asparagine and glutamic acid) or α-hydroxy (D,L-lac- tic, tartaric and citric) acids. The differential scanning calorimetry provided an evidence for the reactions between the blend components. Although the starch macrostructure was damaged the thermal resistance of the starch molecules was enhanced by at least 10°C.
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