Please use this identifier to cite or link to this item: https://doi.org/10.1039/c7ra11472a
Title: Examining the effect of ions and proteins on the heat dissipation of iron oxide nanocrystals
Authors: Kalidasan, V 
Liu, X.L 
Li, Y
Sugumaran, P.J
Liu, A.H 
Ren, L
Ding, J 
Keywords: Efficiency
Heating
Ions
Metals
Nanomagnetics
Physiology
Proteins
Saline water
Alternating magnetic field
Electrochemical studies
Heat enhancement
Heating efficiencies
Iron oxide nanocrystals
Magnetic hyperthermia
Phosphate-buffered salines
Superparamagnetic iron oxide nanoparticles
Iron oxides
Issue Date: 2018
Citation: Kalidasan, V, Liu, X.L, Li, Y, Sugumaran, P.J, Liu, A.H, Ren, L, Ding, J (2018). Examining the effect of ions and proteins on the heat dissipation of iron oxide nanocrystals. RSC Advances 8 (3) : 1443-1450. ScholarBank@NUS Repository. https://doi.org/10.1039/c7ra11472a
Abstract: In this paper, the effect and contribution of physiological components like ions and proteins under an applied alternating magnetic field (AMF) towards heat dissipation of superparamagnetic iron oxide nanoparticles (SPIONs) are discussed. Our results have shown that under an applied AMF, magnetic hyperthermia efficiency could be significantly enhanced if SPIONs were suspended in 1× phosphate buffered saline (PBS) compared to a suspension in de-ionized (DI) water. However, no heat enhancement was found when SPIONs were suspended in blood which is an amalgamation of physiological ions and proteins. Closer investigations have revealed that the presence of physiological ions can contribute positively to heating efficiency, and the heating efficiency increases with concentration of ions, ionic mass and solubility. However, the heating efficiency of ions can be suppressed to an insignificant level (comparable with measurement error), in the presence of physiological proteins in 1×PBS. Our electrochemical studies also showed that ionic mobility can be reduced significantly if proteins were present in the solution, thus retarding the heating efficiency. © 2018 The Royal Society of Chemistry.
Source Title: RSC Advances
URI: https://scholarbank.nus.edu.sg/handle/10635/175078
ISSN: 20462069
DOI: 10.1039/c7ra11472a
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