Application of Physical Chemistry of Colloids and Nanosystems to Formulations. Properties and amphiphilic stems and of self-assemblies. Physico-chemical properties of formulations. Guidelines in the formulation of a final product. Functional additives. Nanoparticles. Case studies in different application fields.
H. Mollet, A. Grubenmann: “Formulation Technology” - Wiley
Learning Objectives
Chemical formulations is not an “art” but is the result of a sophysticated knowledge in the fields of Chemistry, Physics and Biosciences, where different expertises merge: Colloid and Interface Science, Rheology, Polymer Science, Complext Fluid Physics (Soft Condensed Matter), Medicine, Engineering, etc. All disciplines participate in the design and production of materials and systems with pre-selected desired properties. Applications are relevant in Pharmaceutics, Cosmetics, Biotechnology, Food Processing, Inorganic and Organic materials, and in the Conservation of Cultural Heritage. The course focuses on the main physico-chemical properties of formulations and on some specific applications in different fields.
Prerequisites
None
Teaching Methods
Frontal/online lectures.
Further information
http://www.ecis-web.eu/didattica/principale.html
Type of Assessment
Oral exam.
Course program
Introduction to Formulation Science. Recall of the main concepts of Physical Chemistry of colloids and nanosystems. Interfacial phenomena, surface tensione. Surfactants: classification, physico-chemical and structural properties, applications. Self-assembly. Gibbs isotherm. Thermodynamics of micellization. The critical micellar concentration: definition, measurements, effects of temperature and electrolytes. Packing parameter. Krafft point, cloud point. Liquid-crystalline mesophases. Phase diagrams of amphiphile-based systems. Emulsions and microemulsions. Thermodynamic stability. Hydrophilic-hydrophobic balance (HLB). Phase inversion temperature (PIT). Curvature and rigidity of surfaces. Phase behavior. Lyophilic and lyophobic colloids, association colloids. Dispersing agents. Preparation and properties: kinetic, rheologic, optical, electric properties. Intermolecular interactions. Protective colloids. Suspensions. Breaking mechanisms. Emulsifying agents. Wetting agents. Solubility parameters: Hildebrand parameter, Hansen method, incremental methods, applications to polymers, QSAR and Pow, LSER, M numbers.
Solubility and crystallization.
Cosmetic formulations. The structure of the skin and of hairs. Effect of surfactants. Kinds of cosmetic formulations. Main ingredients and auxiliaries. Functional and innovative cosmetics: anti-UV screens, vesicles, nanoemulstions, Pickering emulsions, nanoparticles, inclusion complexes with cyclodextrins.
Pharmaceutical formulations. Drug adsorption. Fundamental principles for the formulations of drugs. Innovative systems for drug delivery. Food formulations. Structure of foodstuff. Food colloids. Types of water, water activity in foodstuff. Examples of food formulations. Physical and chemical gels: definition, preparation, cross-linking, swelling. Thermodynamics of swelling. Organogels. Smart materials, responsive materials and shape-memory materials.