scholarly journals Structural responsiveness of filamentous bacteriophage Pf1: comparison of virion structure in fibers and solution. The effect of temperature and ionic strength

1987 ◽  
Vol 52 (2) ◽  
pp. 199-214 ◽  
Author(s):  
L. Specthrie ◽  
J. Greenberg ◽  
M.J. Glucksman ◽  
J. Diaz ◽  
L. Makowski
Keyword(s):  
Ionic Strength ◽  
Effect Of Temperature ◽  
Filamentous Bacteriophage ◽  
Virion Structure

Gel filtration studies of oxyhemerythrin. II. Effect of temperature and ionic strength on the association-dissociation equilibriums

Biochemistry ◽  
1975 ◽  
Vol 14 (19) ◽  
pp. 4286-4291 ◽  
Author(s):  
Kim Hock Tan ◽  
Steven Keresztes-Nagy ◽  
Allen Frankfater
Keyword(s):  
Ionic Strength ◽  
Gel Filtration ◽  
Effect Of Temperature

scholarly journals Compositional and Temperature Effects on the Rheological Properties of Polyelectrolyte–Surfactant Hydrogels

Polymers ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 927 ◽  
Author(s):  
Jiří Smilek ◽  
Sabína Jarábková ◽  
Tomáš Velcer ◽  
Miloslav Pekař
Keyword(s):  
Ionic Strength ◽  
Rheological Properties ◽  
Surfactant Concentration ◽  
Background Electrolyte ◽  
Effect Of Temperature ◽  
Physical Interactions ◽  
Chain Conformations ◽  
Oppositely Charged ◽  
Electrolyte Ph ◽  
Positively Charged

The rheological properties of hydrogels prepared by physical interactions between oppositely charged polyelectrolyte and surfactant in micellar form were studied. Specifically, hyaluronan was employed as a negatively charged polyelectrolyte and Septonex (carbethopendecinium bromide) as a cationic surfactant. Amino-modified dextran was used as a positively charged polyelectrolyte interacting with sodium dodecylsulphate as an anionic surfactant. The effects of the preparation method, surfactant concentration, ionic strength (the concentration of NaCl background electrolyte), pH (buffers), multivalent cations, and elevated temperature on the properties were investigated. The formation of gels required an optimum ionic strength (set by the NaCl solution), ranging from 0.15–0.3 M regardless of the type of hydrogel system and surfactant concentration. The other compositional effects and the effect of temperature were dependent on the polyelectrolyte type or its molecular weight. General differences between the behaviour of hyaluronan-based and cationized dextran-based materials were attributed to differences in the chain conformations of the two biopolymers and in the accessibility of their charged groups.

Effect of temperature on quantifying glycated (glycosylated) hemoglobin by cation-exchange chromatography.

1985 ◽  
Vol 31 (1) ◽  
pp. 114-117 ◽  
Author(s):  
R Flückiger ◽  
T Woodtli
Keyword(s):  
Ionic Strength ◽  
Cation Exchange ◽  
High Performance ◽  
Glycated Hemoglobin ◽  
Operating Temperature ◽  
Glycosylated Hemoglobin ◽  
Regression Line ◽  
Exchange Chromatography ◽  
Effect Of Temperature ◽  
Cation Exchange Chromatography

Abstract As a consequence of nonideal chromatographic conditions, values for stable glycated hemoglobin (HbA1c) determined by cation-exchange chromatography in a commercial minicolumn system (y) or by "high-performance" liquid chromatography (x) differ markedly, yielding the regression line y = 0.82x + 0.6. With use of the protocol specified by the manufacturer, 20% of the HbA1c peak is not collected in the HbA1c fraction. Increasing the ionic strength of the eluting buffer by increasing the operating temperature to 28 degrees C increases the rate of elution from the minicolumn, making results of the two methods more closely comparable (y = 0.98x - 0.22). Because at a given pH the elution volume is determined primarily by the ionic strength, close limits on the composition of the eluting buffer are set by the temperature-dependence of its ionic strength. At a specified temperature and pH the position of a peak can be judged to within a volume of 1 mL if the conductivity of the eluent does not vary by more than +/- 0.05 mS.

scholarly journals A method for investigating the effect of temperature on the 695 nm band of insoluble cytochrome c

1975 ◽  
Vol 149 (1) ◽  
pp. 169-177 ◽  
Author(s):  
T A Moore ◽  
C Greenwood
Keyword(s):  
Ionic Strength ◽  
Cytochrome C ◽  
Computer Analysis ◽  
Standard Enthalpy ◽  
Entropy Change ◽  
Enthalpy Change ◽  
Effect Of Temperature ◽  
Standard Entropy ◽  
Ferricytochrome C ◽  
Standard Enthalpy Change

A method is described for computer analysis of simple spectrophotometric changes in particulate systems, and this has been applied to the bleaching of the 695 nm band of insoluble ferricytochrome c by temperature. The results show that insolubilization has no effect on the standard enthalpy change but lowers the value for the standard entropy change. This effect appears to be independent of the concentration of the gel matrix to which the cytochrome c is bound, but dependent on the ionic strength of the surrounding solution.

The effect of temperature, pH, and ionic strength on color stability of red wine

Tetrahedron ◽  
2015 ◽  
Vol 71 (20) ◽  
pp. 3027-3031 ◽  
Author(s):  
Zsuzsanna Czibulya ◽  
Ibolya Horváth ◽  
László Kollár ◽  
Martin Pour Nikfardjam ◽  
Sándor Kunsági-Máté
Keyword(s):  
Ionic Strength ◽  
Red Wine ◽  
Color Stability ◽  
Effect Of Temperature

THE REACTION BETWEEN CYANATE AND HYPOCHLORITE

1956 ◽  
Vol 34 (4) ◽  
pp. 489-501 ◽  
Author(s):  
M. W. Lister
Keyword(s):  
Activation Energy ◽  
Ionic Strength ◽  
Rate Constant ◽  
Hypochlorous Acid ◽  
Effect Of Temperature ◽  
Slow Step ◽  
True Activation Energy ◽  
Rate Of Reaction ◽  
Different Temperatures ◽  
Kinetics Of

The reaction between sodium hypochlorite and potassium cyanate in the presence of sodium hydroxide has been examined. The main products are chloride, and carbonate ions and nitrogen; but, especially if much hypochlorite is present, some nitrate is formed as well. The rate of reaction is proportional to the cyanate and hypochlorite concentrations, but inversely proportional to the hydroxide concentration: the rate constant is 5.45 × 10−4 min.−1 at 65 °C, at an ionic strength of 2.2. The rate constant increases somewhat as the ionic strength rises from 1.7 to 3.5. The effect of temperature makes the apparent activation energy 25 kcal./gm-molecule. The kinetics of the reaction suggest that the slow step is really a reaction of hypochlorous acid and cyanate ions, and possible intermediate products of this reaction are suggested. Allowing for the different extent of hydrolysis of hypochlorite at different temperatures, the true activation energy is found to be 15 kcal./gm-mol., which is consistent with the observed rate of reaction.

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