Formulation and Characterization of a Covalently Coated Magnetic Nanogel
نویسندگان
چکیده
منابع مشابه
synthesis and characterization of some macrocyclic schiff bases
ماکروسیکلهای شیف باز از اهمیت زیادی در شیمی آلی و دارویی برخوردار می باشند. این ماکروسیکلها با دارابودن گروه های مناسب در مکانهای مناسب می توانند فلزاتی مثل مس، نیکل و ... را در حفره های خود به دام انداخته، کمپلکسهای پایدار تولید نمایند. در این پایان نامه ابتدا یک دی آلدئید آروماتیک از گلیسیرین تهیه می شود و در مرحله بعدی واکنش با دی آمینهای آروماتیک و یا آلیفاتیک در رقتهای بسیار زیاد منجر به ت...
15 صفحه اولSynthesis and Characterization of Fe3O4 Magnetic Nanoparticles Coated with Carboxymethyl Chitosan Grafted Sodium Methacrylate
N-sodium acrylate-O-carboxymethyl chitosan [CMCH-g-PAA(Na)] bound Fe3O4 nanoparticles were developed as a novel magnetic nanoparticles with an ionic structure that can be potentially used in many fields. CMCH-g-PAA (Na) was obtained by grafting of sodium polyacrylate on O-carboxymethyl chitosan, which is an amphiphilic polyelectrolyte with the biocompatibility and biodegra...
متن کاملsynthesis of amido alkylnaphthols using nano-magnetic particles and surfactants
we used dbsa and nano-magnetic for the synthesis of amido alkylnaphtols.
15 صفحه اولChitosan-coated alginate microcapsules loaded with galactagogue herbs extract: formulation optimization and characterization
Many herbs and spices have been recommended traditionally as galactagogues and several commercial formulations prepared using herbs. Due to the presence of various compounds such as polyphenols, flavonoids, isoflavones and terpenes, bitter and stringent taste is elicited that make the consumption of these herbal preparations unpleasant. Moreover, these compounds are unstable when exposed to env...
متن کاملChitosan-coated alginate microcapsules loaded with galactagogue herbs extract: formulation optimization and characterization
Many herbs and spices have been recommended traditionally as galactagogues and several commercial formulations prepared using herbs. Due to the presence of various compounds such as polyphenols, flavonoids, isoflavones and terpenes, bitter and stringent taste is elicited that make the consumption of these herbal preparations unpleasant. Moreover, these compounds are unstable when exposed to env...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Nanoscience and Nanotechnology
سال: 2009
ISSN: 1533-4880
DOI: 10.1166/jnn.2009.m21