Injectable hydrogels from segmented PEG-bisurea copolymers.

We describe the preparation of an injectable, biocompatible, and elastic segmented copolymer hydrogel for biomedical applications, with segmented hydrophobic bisurea hard segments and hydrophilic PEG segments. The segmented copolymers were obtained by the step growth polymerization of amino-terminated PEG and aliphatic diisocyanate. Due to their capacity for multiple hydrogen bonding within the hydrophobic segments, these copolymers can form highly stable gels in water at low concentrations. Moreover, the gels show shear thinning by a factor of 40 at large strain, which allows injection through narrow gauge needles. Hydrogel moduli are highly tunable via the physical cross-link density and the length of the hydrophilic segments. In particular, the mechanical properties can be optimized to match the properties of biological host tissues such as muscle tissue and the extracellular matrix.

Ion-pair induced self-assembly of molecular barrels with encapsulated tetraalkylammonium cations based on a bis-trisurea stave.

A bis-trisurea ligand assembles with the tetraalkylammonium halides to form the flat 'stave' structures or 'barrels' that encapsulate multiple R(4)N(+) guests, depending on the size of the halide anion (Cl(-) or Br(-)) and the R(4)N(+) cation.

Semicarbazide formation in flour and bread.

Azodicarbonamide, an approved food additive, is commonly used as a flour additive and dough conditioner in the United States and Canada. A number of researchers have clearly established a link between the use of azodicarbonamide and semicarbazide contamination in commercial bread products. However, all of these studies have primarily focused on the final baked product and have not extensively investigated the processing and conditions that affect the final semicarbazide levels. In this study, a previously developed method for measuring free semicarbazide in bread was applied to dough samples during the mixing and kneading process. Additionally, flour and bread samples were spiked with biurea or azodicarbonamide to help elucidate semicarbazide formation pathways. The results showed that semicarbazide was not formed as a byproduct of azodicarbonamide decomposition to biurea, which occurs upon the addition of water. Indeed, semicarbazide was not detected after room temperature or elevated temperature dough maturation, but only after baking. It was concluded that although azodicarbonamide is the initial starting material, semicarbazide formation in bread occurs through a stable intermediate, biurea.