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02 Oct 2012

Ultra-High Voltage Organic Solar Cells

The Jones, Hatton and Shipman groups, in collaboration with Molecular Solar Ltd., demonstrate ultra-high voltage organic multijunction solar cells suitable for direct integration with batteries suitable for portable elctronics.

25 Sept 2012

Metal-Organic Framework Materials in Chemical Communications

The group of Richard Walton have this month co-authored three papers published in the Royal Society of Chemistry journal Chemical Communications on various aspects of porous metal-organic framework (MOF) materials.

24 Sept 2012

Novel posttranslational modifications in peptide antibiotic biosynthesis

Prof Greg Challis and Dr Lijiang Song, in collaboration with researchers at the John Innes Centre, report in Chemical Science that a remarkable array of novel posttranslational modifications is involved in the assembly of the bottromycin complex of antibiotics.

24 Sept 2012

Atomic structure of MnSi thin films revealed

Costantini and co-workers publish in Physical Review B the results of a combined experimental-theoretical work that sheds light on the atomic scale-structure of MnSi thin films grown on Si(111).

14 Sept 2012

Bonlab makes non-covalently crosslinked nanogels through use of multiple hydrogen bond arrays

Hydrogels are an important class of materials and find use accross a wide range of disciplines. Think of for example soft contact lenses, vodka jellies, and applications in medicine for example as matrixes for regenerative tissue engineering. They can be made from watersoluble polymer molecules and form a gel through crosslinking a phenonomenon that interconnects the polymer chains creating a network. When we shrink the dimensions of the hydrogel object down and disperse them as particles in water we speak of a microgel dispersion. When we decrease the size of the hydrogel particles further, down to approximately 100 nm or less, we speak of a nanogel.

Hydrogels can be crosslinked by covalent chemical bonds or through physical crosslinking. The latter process is often found in hydrogels formed from natural polymers, such as agarose and gelatine which upon cooling in water aggregate through formation of double helices. Alginate gels can be formed by ionic crosslinking with calcium ions. Synthetic hydrogels on the other hand are conveniently formed mostly through covalent crosslinking, an important class being thermoresponsive gels (often in micro- or nanogel format) made from poly(N-isopropyl acrylamide).

Stefan Bon and his team (BonLab) now for the first time show that thermoresponsive synthetic nanogels can be made using multiple hydrogen bond arrays as non-covalent crosslinks. They replaced the covalent crosslinking monomers traditionally used in the synthesis of the nanogel dispersions with a 2-ureido-4[1H] pyrimidinone (UPy) functionalized comonomer. In their work they show that the UPy groups are capable of forming strong self-complimentary quadruple hydrogen bonds, hereby linking all the polymer chains together to form a network, creating the nanogel particle.

Stefan Bon says "we are very excited about these results as it opens up a different way of thinking in how hydrogels and nanogel dispersions can be made using the traditional synthetic route of free radical polymerization. The reversibility of the hydrogen bond formation means that these materials will have exciting physical and mechanical characteristics which potentially differ from the hydrogel materials made through covalent crosslinking"

Their findings are published in Polymer Chemistry (link to the paper), a journal by the Royal Society of Chemistry.

Tags: news
11 Sept 2012

Remarkable cytochrome P450-catalysed aromatic nitration reaction discovered by Challis group

The first example of a direct aromatic nitration reaction in natural product biosynthesis has been reported by the Challis group and collaborators at Cornell University in the leading journal Nature Chemical Biology.

06 Sept 2012

Costantini features in Springer Encyclopedia of Nanotechnology

Ada Della Pia and Giovanni Costantini publish the Scanning Tunneling Microscopy entry for the Springer Encyclopedia of Nanotechnology, Bharat Bhushan (ed).

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05 Sept 2012

Rebecca Wills wins WATE-PGR

Congratulations to PhD student Becky Wills, selected over more than 100 nominations as a winner of the PG Warwick Award for Teaching Excellence

Tags: people
13 Aug 2012

Fruity science halves fat in chocolate


Dr Stefan Bon has found a way to replace up to 50 per cent of chocolateIt may not make chocolate one of your five a day - but scientists have found a way to replace up to 50 per cent of its fat content with fruit juice.
University of Warwick chemists have taken out much of the cocoa butter and milk fats that go into chocolate bars, substituting them with tiny droplets of juice measuring under 30 microns in diameter.
They infused orange and cranberry juice into milk, dark and white chocolate using what is known as a Pickering emulsion.
Crucially, the clever chemistry does not take away the chocolatey ‘mouth-feel’ given by the fatty ingredients.
This is because the new technique maintains the prized Polymorph V content, the substance in the crystal structure of the fat which gives chocolate its glossy appearance, firm and snappy texture but which also allows it to melt smoothly in the mouth.
The final product will taste fruity - but there is the option to use water and a small amount of ascorbic acid (vitamin C) instead of juice to maintain a chocolatey taste.
Dr Stefan Bon from the Department of Chemistry at the University of Warwick was lead author on the study published in the Journal of Materials Chemistry.Dr Stefan Cox has found a way to make lower fat chocolate using fruit juice
He said the research looked at the chemistry behind reducing fat in chocolate, but now it was up to the food industry to use this new technique to develop tasty ways to use it in chocolate.
Dr Bon said: “Everyone loves chocolate – but unfortunately we all know that many chocolate bars are high in fat.
“However it’s the fat that gives chocolate all the indulgent sensations that people crave – the silky smooth texture and the way it melts in the mouth but still has a ‘snap’ to it when you break it with your hand.
“We’ve found a way to maintain all of those things that make chocolate ‘chocolatey’ but with fruit juice instead of fat.
“Our study is just the starting point to healthier chocolate – we’ve established the chemistry behind this new technique but now we’re hoping the food industry will take our method to make tasty, lower-fat chocolate bars.”
The scientists used food-approved ingredients to create a Pickering emulsion, which prevents the small droplets from merging with each other.
Moreover, their chocolate formulations in the molten state showed a yield stress which meant that they could prevent the droplets from sinking to the bottom.
The new process also prevents the unsightly ‘sugar bloom’ which can appear on chocolate which has been stored for too long.
The study, entitled Quiescent Water-in-Oil Pickering Emulsions as a Route toward Healthier Fruit Juice Infused Chocolate Confectionary was co-authored by Thomas Skelhon, Adam Morgan, and Nadia Grossiord at the University of Warwick.
ENDS
For a draft copy of this study or for further information:Dr Stefan Bon can be contacted on S.Bon@warwick.ac.uk or : +44 (0)2476 574009
Or you can contact Anna Blackaby, University of Warwick press officer, on +44 (0)2476 575910 or +44 (0) 7785 433155 ora.blackaby@warwick.ac.uk
The published study is available here
Crucial pieces of equipment used in this research were funded through the Science City Research Alliance (SCRA) Advanced Materials project. SCRA is a strategic research partnership between the University of Warwick and the University of Birmingham with a specific remit to work with businesses across the region. It has benefited from a multi-million pound investment in equipment and research infrastructure across both institutions via Birmingham Science City and the European Regional Development Fund.
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Tags: people
03 Aug 2012

Polymer Chemist wins an IUPAC award

Professor Rachel O’Reilly wins the 2012 IUPAC-Samsung Young Polymer Scientist Award.

23 Jul 2012

Doubling the resolution, up to 32M, in Mass Spec

The O’Connor group has developed a computation which simultaneously doubles the resolution, sensitivity and mass accuracy of Fourier Transform Mass Spectrometry at no extra cost.

19 Jul 2012

Congratulations to the 2012 Warwick Chemistry Graduates

At a celebration lunch today, the achievements of the Warwick Chemistry Class of 2012 were recognised by the Department. This year's prize winners were:

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