Measured entropy and enthalpy of hydration as a function of distance between DNA double helices

1991 ◽  
Vol 44 (8) ◽  
pp. 5272-5278 ◽  
Author(s):  
S. Leikin ◽  
D. C. Rau ◽  
V. A. Parsegian
Keyword(s):  
Enthalpy Of Hydration ◽  
Double Helices

Formation of Metal-Assisted Stable Double Helices in Dimers of Cyclic Bis-Tetrapyrroles that Exhibit Spring-Like Motion

2010 ◽  
Vol 16 (38) ◽  
pp. 11653-11661 ◽  
Author(s):  
Takashi Hashimoto ◽  
Takuma Nishimura ◽  
Jong Min Lim ◽  
Dongho Kim ◽  
Hiromitsu Maeda
Keyword(s):  
Double Helices

Carbon-Nanotube-Array Double Helices

2010 ◽  
Vol 49 (21) ◽  
pp. 3642-3645 ◽  
Author(s):  
Qiang Zhang ◽  
Meng-Qiang Zhao ◽  
Dai-Ming Tang ◽  
Feng Li ◽  
Jia-Qi Huang ◽  
...  
Keyword(s):  
Carbon Nanotube ◽  
Nanotube Array ◽  
Carbon Nanotube Array ◽  
Double Helices

A family of double helices of alternating poly(γ-benzyl-d-l-glutamate), a stereochemical model for gramicidin A

1976 ◽  
Vol 106 (4) ◽  
pp. 915-942 ◽  
Author(s):  
B. Lotz ◽  
F. Colonna-Cesari ◽  
F. Heitz ◽  
G. Spach
Keyword(s):  
Gramicidin A ◽  
Double Helices

Halogen Bonding Directed Supramolecular Quadruple and Double Helices from Hydrogen-Bonded Arylamide Foldamers

2018 ◽  
Vol 58 (1) ◽  
pp. 226-230 ◽  
Author(s):  
Chuan-Zhi Liu ◽  
Satish Koppireddi ◽  
Hui Wang ◽  
Dan-Wei Zhang ◽  
Zhan-Ting Li
Keyword(s):  
Halogen Bonding ◽  
Double Helices ◽  
Arylamide Foldamers ◽  
Hydrogen Bonded

Artificial β-Double Helices from Achiral γ-Peptides

2017 ◽  
Vol 130 (4) ◽  
pp. 1069-1073 ◽  
Author(s):  
Rajkumar Misra ◽  
Sanjit Dey ◽  
Rahi M. Reja ◽  
Hosahudya N. Gopi
Keyword(s):  
Double Helices

scholarly journals ANNEALING OF UNFERMENTED (POLVILHO DOCE) AND FERMENTED (POLVILHO AZEDO) CASSAVA STARCHES

2010 ◽  
Vol 28 (2) ◽  
Author(s):  
ANIDA MARIA MORAES GOMES ◽  
CLÁUDIO ERNANI MENDES DA SILVA ◽  
PALOMA LIMA DA SILVA ◽  
NÁGILA MARIA PONTES SILVA RICARDO ◽  
MARIA ISABEL GALLÃO
Keyword(s):  
Rheological Properties ◽  
Food Industry ◽  
Annealing Treatment ◽  
Point Of View ◽  
Swelling Power ◽  
Double Helices ◽  
Power Peak ◽  
Waxy Starch ◽  
Pasting Temperature

The effects of annealing on the properties of unfermented (polvilho doce-PD) and fermented (polvilho azedo-PAD) cassava starches were studied. The samples were submitted to annealing treatment for 24, 72, 96, 144, 192 and 240 hours. The annealing treatment changed the main physicochemical (gelatinization, enthalpy and temperature) and rheological properties (swelling power, peak viscosity and pasting temperature) of the both samples. The increase in the gelatinization temperatures and the narrowing of the gelatinization range was attributed to an reinforcement in the packing of the double helices of the amylopectin. The PAD samples seemed to be more affected by this treatment than PD ones. The PAD samples presented some characteristics of a waxy starch, such as increased crystallinity and increased stability of the pastes, which from a technological point of view is very important to diversify further its use in the food industry.

Carbon-Nanotube-Array Double Helices

2010 ◽  
Vol 122 (21) ◽  
pp. 3724-3727 ◽  
Author(s):  
Qiang Zhang ◽  
Meng-Qiang Zhao ◽  
Dai-Ming Tang ◽  
Feng Li ◽  
Jia-Qi Huang ◽  
...  
Keyword(s):  
Carbon Nanotube ◽  
Nanotube Array ◽  
Carbon Nanotube Array ◽  
Double Helices
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