Les dispersions de nanoparticules magnétiques (NPs) dans les solvants polaires sont utilisées dans de nombreuses applications dans des domaines variés, du biomédical à l'environnement ou à l'énergie. Aussi appelés ferrofluides (FFs), ces systèmes sont des dispersions de ferrites spinelle magnétiques pouvant être stabilisées par des répulsions électrostatiques. Cela nécessite une bonne compréhension de l'interface NPs/solvant porteur, qui contrôle les interactions entre NPs, la nanostructure et de nombreuses autres propriétés. Nous étudions ici en milieu aqueux la réactivité électrochimique de particules c¿ur/couronne de type MFe2O4@ Fe2O3 (M = Fe,Co,Mn,Cu,Zn), espèces électroactives non conventionnelles. La voltammétrie à signaux carrés et la coulométrie à potentiel contrôlé permettent d'étudier la coquille de maghémite ( Fe2O3), dont le rôle est la protection de l'oxyde mixte du c¿ur en milieu acide. D'autre part, un nouveau procédé d'élaboration de dispersions dans les solvants polaires, testé dans l'eau, est appliqué au diméthylsulfoxide (DMSO). A partir du point de charge nulle des NPs, un ajout connu d'acide ou de base permet de contrôler la charge des NPs, la nature des contreions et la quantité d'électrolyte libre. Des dispersions stabilisées par des répulsions électrostatiques sont obtenues dans le DMSO. La diffusion de rayons X aux petits angles et la diffusion dynamique de la lumière sont utilisées pour comprendre la nanostructure et quantifier les interactions entre particules. De forts effets spécifiques liés aux ions sont mis en évidence ainsi que le rôle de l'interface solide liquide, en particulier sur les propriétés de thermodiffusion. / Dispersions of magnetic nanoparticles (NPs) in polar solvents have been inspiring many applications, to cite a few, biomedical, industrial and thermoelectrical ones. Also called ferrofluids (FFs), they are usually colloidal dispersions of magnetic spinel ferrite NPs, which can be stabilized thanks to electrostatic repulsion. A good understanding of the interface between NPs and the carrier solvent is thus a key point, which governs the interparticle interactions, the nanostructure and many other applicative properties. We study here the electrochemical reactivity of core-shell ferrite MFe2O4@ Fe2O3 (M=Fe,Co,Mn,Cu,Zn) NPs in aqueous medium. Square-wave voltammetry and potential controlled coulometry techniques are used on these non-conventional electroactive systems in order to evidence the shell of maghemite ( Fe2O3), the main function of which is to ensure the thermodynamical stability of NPs in acidic medium. We also present a new process for the elaboration of maghemite based FF in polar solvents, tested in water and applied to dimethyl sulfoxide (DMSO). Departing from the point of zero charge, the NPs are charged in a controlled way by adding acid or base, which enables us to better control the charge and the counter-ions nature, as well as the amount of free electrolyte in the dispersion. Stable dispersions are obtained thanks to electrostatic repulsion, also in DMSO. Small Angle X-ray scattering and Dynamic Light Scattering are used to understand the nanostructure and quantify the interparticle interactions. Specific ionic effects are evidenced as well as the strong influence of the solid/liquid interface on the migration of the NPs in a thermal gradient.

Cette thèse se concentre sur la caractérisation, la dispersion, ainsi que les différentes applications d'un nouveau type de matériaux dérivé de la dégradation de biométhane dans le cadre d'un projet Européen, le projet PlasCarb. Nous appelons ces matériaux les nanopalets de carbone (CNP). Notre étude commence avec la caractérisation des CNP, puis nous poursuivons avec l'obtention de dispersions aqueuses bien définies et hautement concentrées de CNP. Ces dispersions ont été utilisées pour la préparation de films conducteurs et de composites conducteurs avec du caoutchouc naturel. Enfin, la photoluminescence des CNP dispersés et solubilisés dans un milieu liquide a été évaluée. Des tests préliminaires montrent une photoluminescence dans le bleu très prometteuse. / This PhD thesis is focused on the characterization, dispersion and applications of graphitic material (in this manuscript referred as carbon nanopuck (CNP)) that derives from the splitting of biogas and obtained within the framework of the European project “PlasCarb”. This study starts with CNP characterization. Afterwards, well-defined, high concentrated CNP dispersions in water, calibrated insize have been obtained. These dispersions have been used to prepare conductive films and as components of conductive composites with natural rubber. Ultimately, the photoluminescence of CNP dispersed and dissolved in liquid media has been tested. Preliminary tests of these systems exhibit promising blue PL.

Dispersões do fosfolipídio saturado aniônico dimiristoil fosfatidil glicerol (DMPG) têm sido extensivamente estudadas devido ao seu comportamento termo-estrutural muito peculiar. Em baixa força iônica, a transição gel-fluida acontece ao longo de uma faixa de temperatura em torno de 17 ºC, apresentando vários eventos térmicos em seu perfil calorimétrico, bem diferente do pico calorimétrico único em torno de 23 ºC, visto em dispersões de DMPG em alta força iônica. Esta região de temperatura também é caracterizada por apresentar baixa turbidez, alta condutividade elétrica e alta viscosidade. A presente tese teve por objetivo aprofundar os conhecimentos acerca deste peculiar comportamento termoestrutural. Para tanto, a dependência térmica das dispersões foi investigada, em função da concentração lipídica e força iônica, através da técnica de calorimetria exploratória diferencial (DSC) e medidas de turbidez, condutividade elétrica, viscosidade e mobilidade eletroforética. Além disso, o encapsulamento de sacarose radioativa no volume interno de agregados de DMPG claramente indicou que o DMPG forma vesículas, e não micelas ou bicelas. No entanto, medidas de viscosidade indicaram que as vesículas formadas ao longo da região de transição são certamente diferentes das formadas nas fases gel e fluida. As concentrações lipídicas estudadas variaram de 1 a 50 mM, e dispersões de 10 mM de DMPG foram estudadas em diferentes forças iônicas, de 2 a 250 mM de NaCl adicionado. As propriedades térmicas das dispersões mostraram-se dependentes da concentração lipídica e tal dependência mostrou-se similar à dependência com a força iônica: o aumento de concentração lipídica diminuía a região de transição. A similaridade entre os dois regimes, tanto o aumento de sal quanto da concentração lipídica, foi discutida em termos da correlação com os íons de sódio da dispersão. Através de medidas de condutividade elétrica da amostra e da mobilidade eletroforética de vesículas de DMPG, foi possível calcular a dependência térmica do grau de ionização de vesículas de DMPG, em diferentes concentrações lipídicas e de sal. Mostramos que as vesículas estão mais ionizadas ao longo da região de transição, e menos ionizadas com o aumento de concentração lipídica ou de concentração de sal. Além do aumento na condutividade ao longo da região de transição, foi observado um aumento brusco na condutividade na pré-transição das bicamadas, indicando que ela está relacionada ao começo do processo de fusão das cadeias. Será discutida aqui a relevância da curvatura da bicamada e o grau de ionização no peculiar comportamento térmico de dispersões de DMPG. Vesículas altamente deformadas e ionizadas parecem estar presentes ao longo da região de transição das bicamadas de DMPG, exibindo grandes flutuações de forma e densidade da bicamada. É interessante especular se estas grandes flutuações da bicamada podem ter relevância biológica. / Dispersions of the saturated anionic phospholipid dimyristoyl phosphatidyl glycerol (DMPG) have been extensively studied regarding their peculiar thermo-structural behavior. At low ionic strength, the gel-fluid transition is spread along nearly 17 ºC, displaying several thermal events in the calorimetric profile, quite different from the single sharp peak around 23 ºC found for higher ionic strength DMPG dispersions. This extended transition region is also characterized by low turbidity, high conductivity and high viscosity. The purpose of this thesis was to extend the knowledge about this peculiar thermostructural behavior of DMPG dispersions. Accordingly, the thermal dependence of the dispersions was investigated as a function of lipid and ionic strength concentrations, using several techniques: differential scanning calorimetry (DSC), and measurements of turbidity, electrical conductivity, viscosity and electrophoretic mobility. Moreover, the encapsulation of radioactive sucrose in the internal aqueous volume of DMPG aggregates clearly indicated that DMPG forms vesicles and not micelles or bicelles. However, viscosity measurements indicated that the DMPG vesicles formed along the transition region are certainly different from those formed in the gel and fluid phases. The studied lipid concentrations varied from 1 to 50 mM, and the 10 mM DMPG dispersion was studied at different ionic strengths, from 2 to 250 mM of added NaCl. The thermal properties of the dispersions were shown to be dependent on the lipid concentration, and this dependence was shown to be similar to the dependence on the ionic strength: the increase in lipid or salt concentrations decreased the temperature range of the transition region. The similarity between the two regimes, either the increase in salt or lipid concentration, is discussed here, in the light of their correlation with the concentration of bulk Na+. By measuring the sample electrical conductivity, and the electrophoretic mobility of the DMPG vesicles, it was possible to calculate the temperature dependence of the degree of ionization of DMPG vesicles, at different lipid and salt concentrations. It could be shown that the vesicles are more ionized along the transition region, and less ionized as the lipid or salt concentration increases. Besides the increase in conductivity along the transition region, a sharp increase in conductivity was observed at the pre-transition of the bilayers, indicating that this temperature is related to the beginning of the chain melting process. The relevance of the bilayer curvature and ionization degree to the peculiar thermal behavior of DMPG dispersions Will be discussed here. Highly ionized and deformed vesicles seem to be present along the extended thermal transition of DMPG bilayers, presenting large fluctuations of form and bilayer density. It is interesting to speculate if those large bilayer fluctuations could be biologically relevant.

This study investigates investment behavior of Taiwan market participants from different aspects of measure, especially with regard to their tendency to forming herding behavior. By applying concepts of Cross-Sectional Absolute Dispersions (CSAD), we find significant evidence of herding behavior in the Taiwan market. Evidences suggest that the herding formation in Taiwan market is strongly influenced by the US market and we should not ignore the impact of globalization. With regard to the issue of financial crises, we find no herding behavior during the 1998 Asian Crisis but partial evidence shows that herding activities may be influenced by crisis during the 2000 Internet Bubble and 2008 Sub-prime Crisis in the Taiwan market. Moreover, all empirical results are reexamined using Quantile analysis to avoid potential bias in estimations. Finally, results from applying herding behavior in portfolio management indicate that investing in stocks of lower liquidity and volatility can reduce the risk of portfolios.

Dispersões do fosfolipídio saturado aniônico dimiristoil fosfatidil glicerol (DMPG) têm sido extensivamente estudadas devido ao seu comportamento termo-estrutural muito peculiar. Em baixa força iônica, a transição gel-fluida acontece ao longo de uma faixa de temperatura em torno de 17 ºC, apresentando vários eventos térmicos em seu perfil calorimétrico, bem diferente do pico calorimétrico único em torno de 23 ºC, visto em dispersões de DMPG em alta força iônica. Esta região de temperatura também é caracterizada por apresentar baixa turbidez, alta condutividade elétrica e alta viscosidade. A presente tese teve por objetivo aprofundar os conhecimentos acerca deste peculiar comportamento termoestrutural. Para tanto, a dependência térmica das dispersões foi investigada, em função da concentração lipídica e força iônica, através da técnica de calorimetria exploratória diferencial (DSC) e medidas de turbidez, condutividade elétrica, viscosidade e mobilidade eletroforética. Além disso, o encapsulamento de sacarose radioativa no volume interno de agregados de DMPG claramente indicou que o DMPG forma vesículas, e não micelas ou bicelas. No entanto, medidas de viscosidade indicaram que as vesículas formadas ao longo da região de transição são certamente diferentes das formadas nas fases gel e fluida. As concentrações lipídicas estudadas variaram de 1 a 50 mM, e dispersões de 10 mM de DMPG foram estudadas em diferentes forças iônicas, de 2 a 250 mM de NaCl adicionado. As propriedades térmicas das dispersões mostraram-se dependentes da concentração lipídica e tal dependência mostrou-se similar à dependência com a força iônica: o aumento de concentração lipídica diminuía a região de transição. A similaridade entre os dois regimes, tanto o aumento de sal quanto da concentração lipídica, foi discutida em termos da correlação com os íons de sódio da dispersão. Através de medidas de condutividade elétrica da amostra e da mobilidade eletroforética de vesículas de DMPG, foi possível calcular a dependência térmica do grau de ionização de vesículas de DMPG, em diferentes concentrações lipídicas e de sal. Mostramos que as vesículas estão mais ionizadas ao longo da região de transição, e menos ionizadas com o aumento de concentração lipídica ou de concentração de sal. Além do aumento na condutividade ao longo da região de transição, foi observado um aumento brusco na condutividade na pré-transição das bicamadas, indicando que ela está relacionada ao começo do processo de fusão das cadeias. Será discutida aqui a relevância da curvatura da bicamada e o grau de ionização no peculiar comportamento térmico de dispersões de DMPG. Vesículas altamente deformadas e ionizadas parecem estar presentes ao longo da região de transição das bicamadas de DMPG, exibindo grandes flutuações de forma e densidade da bicamada. É interessante especular se estas grandes flutuações da bicamada podem ter relevância biológica. / Dispersions of the saturated anionic phospholipid dimyristoyl phosphatidyl glycerol (DMPG) have been extensively studied regarding their peculiar thermo-structural behavior. At low ionic strength, the gel-fluid transition is spread along nearly 17 ºC, displaying several thermal events in the calorimetric profile, quite different from the single sharp peak around 23 ºC found for higher ionic strength DMPG dispersions. This extended transition region is also characterized by low turbidity, high conductivity and high viscosity. The purpose of this thesis was to extend the knowledge about this peculiar thermostructural behavior of DMPG dispersions. Accordingly, the thermal dependence of the dispersions was investigated as a function of lipid and ionic strength concentrations, using several techniques: differential scanning calorimetry (DSC), and measurements of turbidity, electrical conductivity, viscosity and electrophoretic mobility. Moreover, the encapsulation of radioactive sucrose in the internal aqueous volume of DMPG aggregates clearly indicated that DMPG forms vesicles and not micelles or bicelles. However, viscosity measurements indicated that the DMPG vesicles formed along the transition region are certainly different from those formed in the gel and fluid phases. The studied lipid concentrations varied from 1 to 50 mM, and the 10 mM DMPG dispersion was studied at different ionic strengths, from 2 to 250 mM of added NaCl. The thermal properties of the dispersions were shown to be dependent on the lipid concentration, and this dependence was shown to be similar to the dependence on the ionic strength: the increase in lipid or salt concentrations decreased the temperature range of the transition region. The similarity between the two regimes, either the increase in salt or lipid concentration, is discussed here, in the light of their correlation with the concentration of bulk Na+. By measuring the sample electrical conductivity, and the electrophoretic mobility of the DMPG vesicles, it was possible to calculate the temperature dependence of the degree of ionization of DMPG vesicles, at different lipid and salt concentrations. It could be shown that the vesicles are more ionized along the transition region, and less ionized as the lipid or salt concentration increases. Besides the increase in conductivity along the transition region, a sharp increase in conductivity was observed at the pre-transition of the bilayers, indicating that this temperature is related to the beginning of the chain melting process. The relevance of the bilayer curvature and ionization degree to the peculiar thermal behavior of DMPG dispersions Will be discussed here. Highly ionized and deformed vesicles seem to be present along the extended thermal transition of DMPG bilayers, presenting large fluctuations of form and bilayer density. It is interesting to speculate if those large bilayer fluctuations could be biologically relevant.

Doctor Pharmaceuticae - DPharm / Treatment of the human immunodeficiency virus (HIV) and tuberculosis (TB) infections have become very complicated due to the advent of drug resistance. Drug combinations offer an alternative approach to reducing the emergence of drug resistance. Pharmaceutical co-crystals have provided the pharmaceutical industry with the ability to optimise the physicochemical properties of active pharmaceutical ingredients (APIs) while preserving the biological activity. Pharmaceutical co-crystals are formed between APIs and suitable co-formers that are biologically safe or even a second or third API.

No description available.

No description available.

Within a colloidal dispersion, the presence of negatively adsorbing material can produce a variety of effects on the dispersion properties and interactions. With increasing concentration, the negatively adsorbing material induces both depletion and structural forces on the dispersion, which can dramatically affect both colloidal stability and near-contact hydrodynamics. This project focused on expanding our understanding of the effects of such negatively adsorbing materials on both equilibrium and dynamic interactions between particles. The effects of charged, hard spheres (silica nanoparticle) on the hydrodynamic drag force a particle experiences as it approaches a flat plate were measured experimentally using colloid probe atomic force microscopy (CP-AFM). Deviation was found between the measured drag force and predictions for the drag force in a simple, Newtonian fluid. The measured drag force was always smaller than the predicted drag force as the particle approached contact with the plate. An effective viscosity, that approached the dispersing fluid viscosity at contact and the bulk viscosity at large separations, was determined for the system. This effective viscosity displayed similar characteristics to those predicted theoretically by Bhattacharya and Blawzdziewicz (J. Chem. Phys. 2008, 128, 214704.). The effects of both anionic and cationic micelles on the depletion and structural forces in a colloidal dispersion were studied both experimentally (with CP-AFM) and theoretically. The depletion and structural forces between a microparticle and a flat plate were measured and compared with the depletion force predicted by the force-balance model of Walz and Sharma (J. Colloid Interface Sci. 1994, 168, 485-496.). Consistent with previous work, the measured depletion force for both micelles was smaller in magnitude than that predicted by the Walz and Sharma model for hard, charged spheres. It is theorized that rearrangement of the micelle surfaces charges or physical deformation of the micelles may be responsible for the observed result. An effective surface potential for the micelles is proposed as a correction to the Walz and Sharma model. Finally, the stability of colloidal dispersions was studied macroscopically in solutions of ionic micelles. The colloidal dispersions displayed clear flocculation behavior in both cationic and anionic micelles. This flocculation behavior was compared with energy profiles determined from CP-AFM experiments between a single particle and a flat plate. A simple phase diagram was proposed for predicting the stability of colloidal dispersions based solely on the depth of the depletion energy well and the height of the repulsive energy barrier. / Ph. D.

Les purées de fruits sont considérées ici comme des dispersions concentrées de particules végétales déformables et insolubles dans une phase continue aqueuse ou sérum riche en sucre et contenant des pectines solubles. La phase dispersée est constituée de cellules ou d'amas de cellules de parenchyme dont les parois insolubles ne représentent qu'une très faible masse (un peu plus de 1 % p/p) dispersées dans un sérum dont elle sont remplies. La constitution et les propriétés rhéologiques des purées vont dépendre de plusieurs facteurs internes tels que la variété de fruit et l'état de maturité et de facteurs externes tels que les paramètres liées au procédé de transformation (traitement mécanique et thermique). Par ailleurs, la texture est l'un des principaux attributs de qualité des purées et constitue à ce titre une source potentielle importante dans le développement de produits nouveaux. L'objectif général de ce travail a été de mieux comprendre les relations entre les propriétés rhéologiques, structurales et sensorielles des purées de pomme dans la perspective d'identifier des leviers d'action pour le pilotage « à façon » de la texture des produits. La stratégie de recherche a consisté à réaliser l'ensemble de l'étude à partir d'une même lot d'une purée issue d'une seule variété de pomme : Golden Delicious et à identifier les axes majeurs permettant de créer des structures et textures variées. Les trois paramètres structuraux qui ont été modifiés sont : la concentration en parois cellulaires (liée à la quantité de particules de pulpe), la taille des particules et la viscosité de la phase continue. Une technique de séparation - reconstitution couplée à un traitement de broyage ainsi que l'augmentation de la viscosité du sérum ont permis d'obtenir une large gamme de textures et de structures. La construction de deux plans expérimentaux a permis de maîtriser la préparation des produits pour l'étude des relations entre la structure, la rhéologie et la texture des purées. La caractérisation physique et sensorielle a mis en évidence l'importance des paramètres structuraux sur le comportement rhéologique et la perception de la texture des purées. Ainsi la concentration en particules a un effet de premier ordre, suivi par la granulométrie et la viscosité du sérum. L'augmentation de la teneur en particules se traduit directement au niveau de l'état d'encombrement du milieu qui dépend de leur taille. Un traitement mécanique entraîne la séparation des amas des cellules de parenchyme en cellules individualisées, ce changement de structure implique des modifications marquées de propriétés. La caractérisation rhéologique et structurale a permis d'établir des modèles rhéologiques et de mieux comprendre le comportement, l'état et le rôle des particules (molles et déformables) sur la structuration du milieu ainsi que le volume occupé par celles-ci. Cette approche a été complétée et validée par l'observation des dispersions par différentes techniques microscopiques. Les différents régimes de concentration, du régime dilué à l'état d'encombrement et de compaction du régime concentrée des purées ont pu être mis en évidence. Les deux axes principaux qui suffisent à décrire la texture sensorielle d'une purée sont la « consistance » et la « granulosité ». La viscosité de la phase continue a un impact sur la perception de la « granulosité » comme sur la cohésion du réseau particulaire. Les résultats montrent que la texture des dispersions végétales peut être « pilotée » à partir de la maîtrise de quelques grandeurs clés : la concentration en parois cellulaires (pulpe) et la granulométrie des particules complété par la viscosité de la phase continue. De grandes possibilités d'innovation sont ouvertes en jouant sur ces leviers notamment à partir des possibilités offertes au niveau des paramètres du procédé de fabrication. / Fruit purees are considered as concentrated dispersions of deformable and insoluble particles in a continuous phase or serum rich in water, sugar and soluble pectin. The dispersed phase consists of cells or cell clusters of parenchyma tissue and the insoluble cell wall material dispersed in the serum represents a very low weight (~ 1% w/w). The structure and the rheological properties of purees will depend on many internal factors such as the variety and ripeness of the fruit and external factors occurring during the processing (mechanical and thermal treatment). Texture is a key quality attribute of purees and thus constitutes an important potential source for new product development. The main objective of this study was to better understand the relationship between the rheological, structural and sensory properties of apple puree, in order to pilot and control the texture of the products. The study was performed with a single batch of apple puree prepared industrially from fresh mature Golden Delicious. In order to create purees with varied structure and texture, three structural parameters were identified and modified: the cell walls concentration (related to the amount of pulp), the particle size and the viscosity of the continuous phase. A separation-reconstitution strategy joined to a grinding step and the modification of the serum viscosity allowed us to obtain a wide range of products with different structures and textures. The construction of two experimental designs made it possible the controlled preparation of the products so as to study the relatioins between structure, rheology and texture of the apple puree. Physical and sensory characterization highlighted the importance of structural parameters on the rheological behaviour and perception of the texture of the puree. Thus, the concentration of particles is the main parameter influencing these properties, followed by the particle size and the serum viscosity. The increase in particle content translates directly at the “overcrowding” that also depends on the particle size. Mechanical treatment leads to the separation of clusters of parenchyma cells in to individual cells; this change in structure involves marked changes of properties. Rheological and structural characterization made it possible the generation of rheological models and the better understanding of the behaviour, the state and the role of particles (soft and deformable) on the structure of the medium and the volume occupied by them. This approach has been completed and validated by the observation of dispersions by various microscopic techniques. The different regimes of concentration were identified. Texture perception of apple puree can be described basically by their “consistency” and their “graininess”. The viscosity of the continuous phase has an impact on the perception of “graininess” and in the cohesion of the particle network. Our results show that the texture of plant food dispersions can be “mastered” by controlling a few selected key parameters: the concentration of cell walls (pulp) and particle size, completed by the viscosity of the continuous phase. High possibilities for innovation are opened by playing on these parameters that can be modified during the processing.