Corn morphlour hydrogel to xerogel formation and its oleomorphic shape-shifting

Transforming sequential flat xerogel into cutting-edge 3D shapes has emerged as an interesting pattern that attracts customers with a reduction in package space. This study aims at optimizing concentration (5, 7.5, 10% (w/v)) and temperatures (65, 70, 75, 80, 85, 90, 95, 100 degrees C) of corn xerogel through sessile drop drying in 2D as a flat material (5% and 85 degrees C), then oleomorphic shapeshifting is programmed into 3D designs. Comparative assessment of 2D fabricated crack-free corn xerogel with and without constraint material was deep-fried in oil (220 degrees C), and the shape with overall shapeshifting time (2s) was recorded. The influence of hydrogel and shape transformation were analyzed by the least gelation concentration, solubility, swelling power, contact angle, transmittance, bending curvature, angle, and height. This work substantially specifies the unique strategy to design attractive chips from 2D through oil triggered shape change.

Automated summary

The study focuses on optimizing concentration and temperature to transform corn xerogel from 2D to 3D designs, and evaluates the influence of different conditions on the process and shape transformation.