Hi,

Very interesting questions. You can get all your answer in the following papers . Don't forget to check cross references.

1. Steric stabilization

Donald H Napper

Journal of colloid and interface science 58 (2), 390-407, 1977

2. A facile strategy for controlling the self-assembly of nanocomposite particles based on colloidal steric stabilization theory

Qian Wu, Zhaoqun Wang, Xuanfeng Kong, Xiaodan Gu, Gi Xue

Langmuir 24 (15), 7778-7784, 2008

You can check the papers below for more details:

Article Biodegradable Gold Nanoclusters with Improved Excretion Due ...

Article The One Year Fate of Iron Oxide Coated Gold Nanoparticles in Mice

Regards,

K

Dear all, generally speaking, all factors altering the interparticles distance/interaction and surface chemistry, may break colloïdal stability. These are : temperature, pressure, ionic strength, concentration, and additives. My Regards

Thank you for your help and time. I appreciate all of you. I wonder if I can connect

with some researchers who are working on sensing applications of gold nanoparticles.

Dear Z. Sadiq thank you for your kind response and explanation. Please note that RG is more than just posting research items and Q&A. When you ask "I wonder if I can connect with some researchers who are working on sensing applications of gold nanoparticles" my answer is: You can easily do this right here on RG! Just search the platform for the term "sensing applications of gold nanoparticles" and then click on "Researchers". This will provide you with a good handful of researchers who work in this particular field:

https://www.researchgate.net/search.Search.html?type=researcher&query=sensing%20applications%20of%20gold%20nanoparticles

Now you can send each of them a personal message.

Good luck with your work and best wishes, Frank Edelmann

Some suggestions:

- disperse the colloids in a solvent that is poor for the polymer chains

. add an enzyme that cuts dextran (dextranases?)

Thank you for the response.

Solvent helps to precipitates out the dextran but did not break the chain.

Enzymes are expensive.

I am looking for some chemicals that could break the steric stabilization.

Thank you

Sorry for a possibly trivial answer, but using dextranase enzymes seems like the obvious route. A bit of Googling shows they are used in the starch industry and so available commercially. Maybe Danisco has them and would give you a sample.

Edit: oops, I did not see the other answers before writing this.