INDIA / GERMANY :
This is the fourth part of the series named `Scientist Says’, where we bring for our readers some of the significant and commendable research works of young scientists in their respective fields.
Dr. Nafisa Begam completed her Ph.D. in the year 2016 at the Indian Institute of Science(IISc), Bangalore. Presently, she is working as Alexander von Humboldt postdoctoral research fellow at the Institute of Applied Physics, University of Tuebingen, Germany. She shares her significant research works with Rashida Bakait of India Tomorrow. Here are the excerpts of the interview.
Q. Please give a brief explanation about your research works.
Ans: During my PhD, in the group of Prof. J K Basu, Department of Physics, IISc. Bangalore, I characterized polymer nanocomposites with a desire to create novel materials with unique and remarkable physical properties (such as electrical, optical properties sometimes with high temperature resistance) but considerably lighter weight, compared to their conventional metal-based counterparts. Polymer nanocomposites is a material where organic/inorganic particles, rods or cylinders of nanometer dimensions (i.e. nanofillers) are embedded in a polymer matrix. I investigated several experimental parameters (e.g. temperature) that influence the processing of these composites and studied their dynamics using state-of-the-art technique- coherent X-ray scattering.
Besides the above-mentioned research, I have currently deviated my work towards bio-physics. Now I am studying structure and dynamics of proteins, in the University of Tuebingen (the Schreiber group), Germany, as an Alexander von Humboldt postdoctoral research fellow, including steering biochemical reactions rates, sensing, or signaling.
Q. What was the aim behind your research works on `polymer nanocomposites’ and dynamics of protein?
Ans: During my masters, I experienced several experimental techniques in the department of physics, Indian Institute of Technology, Kharagpur. I was inspired by the quality of work being done there and decided to carry out research in the field of experimental physics. As I got into the laboratory of Prof. J K Basu, conducting extra-ordinary researches in the field of soft matter physics, especially polymer nanocomposites, for my Ph.D research, I started my work aiming that I will have a contribution in this field. The worldwide application and interest in the research of polymer nanocomposites led me to choose this system and explore the underlying physics behind its unique properties.
The aim of my studies on structure and dynamics of proteins is to understand the behaviour of protein-based systems such as egg white which are versatile products in our daily life, food industry, biotechnology, medicines and also in condensed matter physics. I study the temperature sensitivity on protein systems as it is highly impactful on proteins’ applications in bio-physics, foods, and their functions in intracellular organizations.
Q. What kind of new findings were highlighted in your research works?
Ans: My research work on microscopic dynamics of nanoparticles inside polymer matrix revealed an anomalous temperature dependent viscosity which enhances under confinement as well as with reducing temperature due to the presence of hydrodynamic slip at nanoparticle-polymer interface. This work highlights that the interface slip present in a polymer nanocomposites can alter the properties significantly with respect to their pure polymer properties. My work was published in various reputed journals such as, American Chemical Society, Royal Society of Chemistry, Nature Communications (Nature), Polymer (Elsevier), American Institute of Physics and American Physical Society.
I would also like to share my recent, very interesting, investigation on the gelation process, i.e. the cooking of egg white which reveals how the structural growth occur and the transparent egg white forms a turbid and solid gel. During this process, the proteins in the egg white denature and form a network structure due to heating. Understanding such gelation mechanism not only has important implications for food science, but also for polymer, soft matter Physics, and biophysics researchers. Due to the special interest of this system and the importance of the sophisticated technique used, this study has been highlighted in American Physical Society, and various press release in Germany, and UK.
Q. What kind of challenges did you face?
Ans: Researchers struggled to understand the dynamics of nanoparticles in polymers or complex protein based systems, particularly at the length scales of hundreds of nanometers to micrometers, relevant for the taste buds of our tongue. We tackled this problem with a powerful tool: coherent X-ray scattering. In order to examine the exact molecular structure of the material, short-wave radiation such as X-ray light is necessary, which penetrates the opaque systems and whose wavelength is no longer than the structures to be examined. Such a sophisticated technique is only available in few synchrotron radiation sources, e.g. Petra III (DESY, Germany), ESRF (Grenoble, France). This facility is provided to a very few research groups every year through exclusive review process by the synchrotron experts.
Q. Any scholarships or awards for research?
Ans: I was honored by the Prof. Anil Kumar Memorial Medal for best PhD thesis 2016-2017 (in experimental Physics, IISc. Bangalore), India. Recently, I received the Alexander von Humboldt postdoctoral research fellowship since February 2019 in Germany.
Q. How do you think your research would be beneficial to the society or any other industry?
Ans: During my PhD, I worked on the characterization of polymer nanocomposites which is a new class of materials with unique properties such as electrical, optical, thermo-mechanical properties. By doing so I could contribute to the understanding of the materials used in various applications, e.g. high quality food packaging, coating, painting, electronic devices (solar cells) and automotive industries.
As far as my recent research on protein dynamics is concerned, it is expected to have benefits in condensed matter physics, food industry as well as our daily diet. For example, the famous “spring egg” is cooked at temperatures between 63 oC and 66 oC, resulting very soft and transparent gel. My research will contribute towards understanding the underlying mechanism behind such gel properties and hence helping to produce food gels of desired properties.
Q. When did you begin and complete your PhD/research?
Ans: I started my Ph.D on polymer nanocomposites in the group of Prof. Jaydeep K Basu, department of Physics, Indian Institute of Science, Bangalore in August 2011 and finished in July 2016. Presently, I am doing my postdoctoral research work on the protein dynamics.
Q. What was the conclusion of your research on polymer nanocomposites?
Ans: I observed that the nanoparticle-polymer interface nature plays a crucial role in deciding the microscopic dynamics of these materials and hence their thermo-mechanical and rheological properties. My research shows the tunability of the dispersion of nanoparticles and how it influences the relevant physical properties in a polymer nanocomposite. This outcome could have potential in processing high quality materials in various application field, e.g. in automotive industry, an appropriate polymer nanocomposite can significantly enhance the fuel efficiency.
Q. How do you think your research works can be carried forward?
Ans: Polymer nanocomposites is a broad field. It can be carried out further in many directions. For example, to completely understand the dynamical behavior of the nanoparticles inside polymer, it is needed to investigate the systems by varying the nanoparticle/polymer interactions over a broad range. It would be interesting to study the microscopic dynamics of such systems. In addition to that, model a system which can represent the thin film behavior and explore the confinement effect using simulations to understand the observed experimental phenomena microscopically.
My present work on protein dynamics has tremendous potential for researchers working in the area of soft condensed matter physics, food science, biotechnology, medicines as well as the understanding proteins’ functions in living organizations i.e. in biology. Proteins’ functions are not fully understood due to their complexity and technological limitations. Our study is one among the first investigations along this line and we expect it to pave the way for future experiments to shed light on processes in proteins highly relevant for the food industry and soft matter physics. This work can be continued by employing this newly developed experimental technique to investigate other relevant proteins and materials making foams, gels etc. in one of our primary interesting fields, food industry.
Q. Apart from the above-mentioned research works, would you like to share any other new research works you are working on now?
Ans: Currently, I am working on the dynamics of a chocolate melt at temperatures close to human body temperatures. This work is expected to have potential impact on colloidal physics as well as the chocolate industry by providing information over the parameters to control the chocolate quality.
Q. Lastly, please give few suggestions to the budding scientists.
Ans: Research is entirely different from the usual courses or subjects we study where we can easily acquire information from the available sources, whereas in research one has to tackle an unknown problem which requires a deeper and thorough understanding of the related subject/field. You might fail or succeed. Research requires patience to continue after learning from the failed attempts. Failing in one research attempt is most probable but that is the only way to learn and a way to move forward towards success.
source: http://www.indiatomorrow.net / India Tomorrow / Home> Education> Featured / by Rashida Bakait , India Tomorrow / April 10th, 2021