{"title":"Two-wavelength-selective Soft Actuators Comprising Thermosensitive and Lanthanoid-ion-coordinated Interpenetrating Polymer Network Gels.","authors":"Satoshi Watanabe, Kazuki Arikawa","doi":"10.5650/jos.ess24213","DOIUrl":null,"url":null,"abstract":"<p><p>Near-infrared wavelength-selective soft actuators have attracted much attention for applications in microsystems in bioliving. It is desirable for the photothermal conversion materials in the actuators to be downsized to the molecular scale. However, in conventional actuator materials using copolymer gels composed of thermosensitive and photothermal conversion molecule-coordinated monomers, the strong cross-linking of molecules in the networks impairs the actuator deformation. In this study, we fabricated soft actuators consisting of interpenetrating polymer network (IPN) gels to suppress the cross-linking of the thermosensitive networks. Nd<sup>3+</sup> and Yb<sup>3+</sup> were used as wavelength-selective photothermal conversion molecules at 808 and 980 nm. Hydrophobic acrylamide derivatives and sodium acrylate were used as the thermosensitive and lanthanoid-ion-coordinated polymers, respectively. The lanthanoid ion concentrations in the IPN gels were about 0.2 M, which is 6 times larger than those of previous gels. The temperature response of swelling degrees (wt%) of the lanthanoid-ion-coordinated IPN gels were three times larger than that of the previous gels. Sandwich structure actuators consisting of Nd<sup>3+</sup> and Yb <sup>3+</sup> IPN gels bent selectively toward the Nd <sup>3+</sup> gel side under 808 nm irradiation and toward the Yb<sup>3+</sup> gel side under 980 nm irradiation.</p>","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":"74 2","pages":"165-171"},"PeriodicalIF":1.6000,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of oleo science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.5650/jos.ess24213","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
Near-infrared wavelength-selective soft actuators have attracted much attention for applications in microsystems in bioliving. It is desirable for the photothermal conversion materials in the actuators to be downsized to the molecular scale. However, in conventional actuator materials using copolymer gels composed of thermosensitive and photothermal conversion molecule-coordinated monomers, the strong cross-linking of molecules in the networks impairs the actuator deformation. In this study, we fabricated soft actuators consisting of interpenetrating polymer network (IPN) gels to suppress the cross-linking of the thermosensitive networks. Nd3+ and Yb3+ were used as wavelength-selective photothermal conversion molecules at 808 and 980 nm. Hydrophobic acrylamide derivatives and sodium acrylate were used as the thermosensitive and lanthanoid-ion-coordinated polymers, respectively. The lanthanoid ion concentrations in the IPN gels were about 0.2 M, which is 6 times larger than those of previous gels. The temperature response of swelling degrees (wt%) of the lanthanoid-ion-coordinated IPN gels were three times larger than that of the previous gels. Sandwich structure actuators consisting of Nd3+ and Yb 3+ IPN gels bent selectively toward the Nd 3+ gel side under 808 nm irradiation and toward the Yb3+ gel side under 980 nm irradiation.
期刊介绍:
The J. Oleo Sci. publishes original researches of high quality on chemistry, biochemistry and science of fats and oils
such as related food products, detergents, natural products,
petroleum products, lipids and related proteins and sugars.
The Journal also encourages papers on chemistry and/or biochemistry as a major component combined with biological/
sensory/nutritional/toxicological evaluation related to agriculture and/or food.