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Hydrophobic Hydrogels with Fruit-Like Structure and Functions

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Title: Hydrophobic Hydrogels with Fruit-Like Structure and Functions
Authors: Guo, Hui Browse this author
Nakajima, Tasuku Browse this author
Hourdet, Dominique Browse this author
Marcellan, Alba Browse this author
Creton, Costantino Browse this author
Hong, Wei Browse this author
Kurokawa, Takayuki Browse this author
Gong, Jian Ping Browse this author
Keywords: asymmetric diffusion
hydrophobic hydrogels
phase separation
seawater desalination
semipermeable skin
Issue Date: 20-Jun-2019
Publisher: Wiley-Blackwell
Journal Title: Advanced Materials
Volume: 31
Issue: 25
Start Page: 1900702
Publisher DOI: 10.1002/adma.201900702
Abstract: Normally, a polymer network swells in a good solvent to form a gel but the gel shrinks in a poor solvent. Here, an abnormal phenomenon is reported: some hydrophobic gels significantly swell in water, reaching water content as high as 99.6 wt%. Such abnormal swelling behaviors in the nonsolvent water are observed universally for various hydrophobic organogels containing omniphilic organic solvents that have a higher affinity to water than to the hydrophobic polymers. The formation of a semipermeable skin layer due to rapid phase separation, and the asymmetric diffusion of water molecules into the gel driven by the high osmotic pressure of the organic solvent-water mixing, are found to be the reasons. As a result, the hydrophobic hydrogels have a fruit-like structure, consisting of hydrophobic skin and water-trapped micropores, to display various unique properties, such as significantly enhanced strength, surface hydrophobicity, and antidrying, despite their extremely high water content. Furthermore, the hydrophobic hydrogels exhibit selective water absorption from concentrated saline solutions and rapid water release at a small pressure like squeezing juices from fruits. These novel functions of hydrophobic hydrogels will find promising applications, e.g., as materials that can automatically take the fresh water from seawater.
Rights: This is the peer reviewed version of the following article: , which has been published in final form at 10.1002/adma.201900702. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.
Type: article (author version)
Appears in Collections:生命科学院・先端生命科学研究院 (Graduate School of Life Science / Faculty of Advanced Life Science) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 龔 剣萍 (Gong Jian Ping)

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