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Pasquale Longobardi,Annaluisa Mariconda,Elisa Calabrese,Marialuigia Raimondo,Carlo Naddeo,Luigi Vertuccio,Salvatore Russo,Generoso Iannuzzo,Liberata Guadagno 한국공업화학회 2017 Journal of Industrial and Engineering Chemistry Vol.54 No.-
A stable initiator for ROMP reactions, suitably designed to be embedded in structural resins, has been synthetized. It rapidly polymerizes cyclic olefins in reactive environments. The thermal stability and chemical inertness towards oxirane rings allow its employment in the form of molecular complex in epoxy precursors thus reducing the amount of initiator in structural self-healing materials of 90% wt/wt, simultaneously preserving the catalytic activity at high temperatures (180–200 C) also in presence of the aromatic primary amine (DDS). NMR and FTIR spectroscopy highlighted a relevant initiator stability able to fulfill industrial requirements. Self-healing efficiency has been found to be 103%.
Andrea Fratter,Carmen Frare,Giovanni Uras,Mauro Bonini,Enrico Casari Bariani,Barbara Ragazzo,Paolo Gaballo,Pasquale Longobardi,Carlo Codemo,Antonio Paoli 한국식품영양과학회 2014 Journal of medicinal food Vol.17 No.6
Chitosan (CH) is a polymer of glucosamine that is extracted from the shells of several sea fruits. It is well recognized as a nutritional supplement that is used to reduce body weight and blood lipid levels, but its clinical efficacy has not been clearly demonstrated. The true mechanism of action and physiological processes involved in these properties of CH are not yet understood or explained. The most accepted theories assume that CH reduces dietary fat absorption by trapping the fat in the gastric lumen. The very low pH of the gastric lumen induces CH jellification and, therefore, entrapment of the fats. This article describes the most plausible mechanism by which CH interferes with fat absorption in the first part of the enteric tract while interacting with cholic acids. We emphasize the weak points of the classic CH-containing formulations, which are unable to prove this theory. We also report preliminary experimental data of a new CH salt-containing formulation that is capable of effectively interfering with bile salt emulsification processes and, as a result, reducing dietary fat absorption.