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Preparation of bilayer shape memory intelligent hydrogel actuators and their structural characteristics.

Authors :
Shengzhu Zhou
Qiang Zhou
Meng Wang
Zhihui Zhang
Luquan Ren
Source :
International Journal of Food Properties. 2020, Vol. 23 Issue 1, p470-480. 11p.
Publication Year :
2020

Abstract

The polyacrylamide (AAm)-chitosan (CS)-N,N'-methylene bisacrylamide (Bis) bilayer shape memory hydrogel actuators with high mechanical strength were successfully prepared via efficient in-situ free radical polymerization. The hydrogels exhibited high swelling and shape memory bending/unbending properties. Increasing Bis contents enhanced the crosslinking density and maintained the hydrophilic property of hydrogels, providing the microstructure and swelling anisotropy for construction of bilayer structure. Attributed to the enough polymerization on interface, bilayer hydrogels owned high bonding strength. With the increase of Bis content, the swelling bending degree of bilayer hydrogel actuators increased. Based on the mechanism of formation and disappearance of coordination of CS-metal ion, bilayer hydrogel actuators exhibited efficient shape memory property. The intelligent swelling and shape memory properties enriched the multiply deformation patterns of bilayer shape memory hydrogels, providing the potential applications in soft actuators, soft sensors and medical carriers. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
10942912
Volume :
23
Issue :
1
Database :
Academic Search Index
Journal :
International Journal of Food Properties
Publication Type :
Academic Journal
Accession number :
147959171
Full Text :
https://doi.org/10.1080/10942912.2020.1733601