Additive-mediated fiber branching

Additives such as selected polymer and surfactants have been used successfully to control the branching of fibers. The strategy of this approach is to construct 3D permanent interconnecting nanocrystal fibrous networks from a system consisting 

2) Stronger interaction between additives and the substrate will lead to a stronger adsorption at the surface [32]. Since the surface of crystals is highly ordered and stiff, to obtain the maximal interactions by matching the structure of the substrate, it is desirable to have short and relatively flexible functional groups attached to the backbone of additive molecules so that they can adjust their positions to obtain optimal interactions with the solid molecules at the surface of crystals. 

3) The adsorbed additives should interrupt the growth of crystal layers along the substrate [32]. The repulsions can originate from steric, electrostatic, polar/non-polar, or hydrophilic/hydrophobic forces, and can be achieved by attaching some functional groups to the backbone of the molecules of additives. 

Large molecules such as polymers with molecular structure that satisfy the above criteria have proven to be effective. Beside polymers, surfactants are a class of chemicals that have interfacial adsorbing property. Due to its amphiphiUcity, a surfactant molecule can adsorb at the interface of two phases with different polarity to minimize the interfacial tension and free energy. Therefore, surfactants can also be suitable additives. 

Surfactant-Enhanced Fiber Branching The interfacial adsorption of surfactant molecules has long been well known. A surfactant molecule is amphiphihc, with a hydrophilic head and one or two hydrophobic tails. This contributes to its strong adsorption at the interface of two phases (i.e., water-air, two solvents) with different polarity in order to reduce the interfacial tension (or surface free energy). 

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Because of its sweet taste sucrose is consumed in large amounts. The perception of sweetness is mediated by taste buds submerged in the tongue and oral mucous membranes. The taste bud, a pear-like organ, consists of sensory cells (taste cells) interwoven with a branching network of nerve fibers. The taste bud contains two additional cell types basal and supporting cells. Sensory cells have a short life span of about 10 days, and new cells are derived from basal cells that continually undergo mitosis. Sensory... 

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