Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality

Ion effects on minimally hydrated polymers: hydrogen bond populations and dynamics

Compared to bulk water, the effect of ions in confined environments or heterogeneous aqueous solutions is less understood. In this study, we characterize the influence of ions on hydrogen bond populations and dynamics within minimally hydrated polyethylene glycol diacrylate (PEGDA) solutions using Fourier-transform infrared (FTIR) and two-dimensional infrared (2D IR) spectroscopies. We demonstrate that hydrogen bond populations and lifetimes are directly related to ion size and hydration levels within the polymer matrix. Specifically, larger monovalent cation sizes (Li+, Na+, K+) as well as anion sizes (F-, Cl-, Br-) increase hydrogen bond populations and accelerate hydrogen bond dynamics, with anions having more pronounced effects compared to cations. These effects can be attributed to the complex interplay between ion hydration shells and the polymer matrix, where larger ions with diffuse charge distributions are less efficiently solvated, leading to a more pronounced disruption of the local hydrogen bonding network. Additionally, increased overall water content results in a significant slowdown of dynamics. Increased water content enhances the hydrogen bonding network, yet simultaneously provides greater ionic mobility, resulting in a delicate balance between stabilization and dynamic restructuring of hydrogen bonds. These results contribute to the understanding of ion-specific effects in complex partially-hydrated polymer systems, highlighting the complex interplay between ion concentration, water structuring, and polymer hydration state. The study provides a framework for designing polymer membrane compositions with ion-specific properties.