scholarly journals Effect of Osmotic Shock and Low Salt Concentration on Survival and Density of Bacteriophages T4B and T4Bo1

1966 ◽  
Vol 6 (6) ◽  
pp. 747-772 ◽  
Author(s):  
Stanley P. Leibo ◽  
Peter Mazur
1985 ◽  
Vol 50 (12) ◽  
pp. 2925-2936 ◽  
Author(s):  
Štěpánka Štokrová ◽  
Jan Pospíšek ◽  
Jaroslav Šponar ◽  
Karel Bláha

Polypeptides (Lys-X-Ala)n and (Lys-X-Gly)n in which X represents residues of isoleucine and norleucine, respectively, and polypeptide (Tle-Lys-Ala)n, were synthesized via polymerization of 1-hydroxysuccinimidyl esters of the appropriate tripeptides to complete previously studied series. Circular dichroism (CD) spectra of the respective polymers were measured as a function of pH and salt concentration of the medium. The results were correlated with those obtained previously with the same series containing different amino acid residues at the X-position. The helix forming ability of the polypeptides (Lys-X-Ala)n with linear X side chain was found to be independent of the length. In the series (Lys-X-Gly)n the unordered conformation was the most probable one except (Lys-Ile-Gly)n. This polymer assumed the β conformation even in low salt solution at neutral pH. An agreement with some theoretical work concerned with the restriction of conformational freedom of amino acid residue branching at Cβ atom with our experimental results is evident.


1986 ◽  
Vol 49 (6) ◽  
pp. 423-427 ◽  
Author(s):  
K.-D. HENRY CHIN ◽  
P. E. KOEHLER

Two factors, salt concentration and incubation temperature, were examined for their effect on the formation of histamine, phenethylamine, tryptamine and tyramine during miso (soybean paste) fermentation. Misos containing 5 and 10% NaCl were prepared and incubated at 25 and 35°C. The effect of each factor was determined from the chemical and microbiological changes in the misos during fermentation. Salt level was a significant factor in the formation of amines. Higher amine levels were found in low-salt (5% NaCl) formulations than in high-salt (10% NaCl) misos. Incubation temperature within the range of 25 to 35°C during fermentation had little effect on amine formation in misos.


1992 ◽  
Vol 47 (9-10) ◽  
pp. 717-725 ◽  
Author(s):  
Henrik Laasch

The inhibition of the transthylakoid pH gradient, ΔpH, and of photophosphorylation by the local anesthetic tetracaine was investigated with isolated chloroplasts from Spinacia oleracea L. Tetracaine strongly inhibited ΔpH in the presence of low salt concentrations. In the presence of high salt concentrations, the inhibition of ΔpH was much smaller. This effect of salt concentration was observed only when both, cation and anion were easily membrane permeable. It was concluded that the effect of salts on ΔpH inhibition was excerted on the inside of the thylakoid membrane. The rate of photophosphorylation, Vp, driven by the PS Idependent artificial proton carrier phenazine methosulfate decreased with ΔpH in the presence of both, high and low salt concentrations. In contrast, Vp driven by the endogenous proton pumps of PS II + I-dependent linear electron flow was largely independent of ΔpH changes in the presence of low salt concentration. It appeared that energy coupling during linear electron transport, in contrast to artificially produced PS I-dependent coupling, may be localized to membrane-bound proton domains which are not accessible to the employed indicators of ΔpH. The data were discussed with respect to recent hypotheses on localized energy coupling in chloroplasts.


2003 ◽  
Vol 986 (1) ◽  
pp. 83-88 ◽  
Author(s):  
Yoshio Kato ◽  
Shigeru Nakatani ◽  
Koji Nakamura ◽  
Takashi Kitamura ◽  
Hiroyuki Moriyama ◽  
...  

2015 ◽  
Vol 17 (43) ◽  
pp. 28818-28829 ◽  
Author(s):  
Viviana C. P. da Costa ◽  
Onofrio Annunziata

Salt induces liquid–liquid phase separation (LLPS) of the aqueous solutions of a dendrimer. LLPS occurs by cooling at low salt concentration and by heating at high salt concentration.


1941 ◽  
Vol 24 (4) ◽  
pp. 437-445 ◽  
Author(s):  
Emory L. Ellis ◽  
John Spizizen

1. The rate of inactivation of an anti-coli phage by filtrates of cultures of the homologous bacteria has been studied. 2. The inactivation rate at 37°C. is proportional to phage concentration and filtrate concentration. 3. At 0°C. the rate of phage inactivation becomes proportional to the square root of the filtrate concentration. 4. A reaction scheme to account for these observations is suggested and discussed. 5. This coli-phage is also inactivated by relatively large concentrations of soluble starch, inulin, gum arabic, and acetylated gum arabic. 6. The inactivation is markedly influenced by salt concentration, being rapid at moderate salt concentrations and slow at high or extremely low salt concentrations. 7. The inactivated phage cannot be regenerated by high salt concentrations, or by soaps.


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