Download or read book Charged Colloids and Proteins written by Marco Heinen and published by Forschungszentrum Jülich. This book was released on 2011 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Proteins and the Theory of Colloidal Behavior written by Jacques Loeb and published by . This book was released on 1922 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kolloide / Proteine.
Download or read book Colloid Chemistry of the Proteins written by Wolfgang Pauli and published by . This book was released on 1922 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Phase Behaviour of Proteins and Colloid Polymer Mixtures written by Christoph Gögelein and published by Forschungszentrum Jülich. This book was released on 2008 with total page 165 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Measuring the Size and Charge of Proteins Using Protein Charge Ladders Capillary Electrophoresis and Electrokinetic Models of Colloids written by Jeffrey D. Carbeck and published by . This book was released on 2001 with total page 4 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Microgel Suspensions written by Alberto Fernandez-Nieves and published by John Wiley & Sons. This book was released on 2011-01-11 with total page 475 pages. Available in PDF, EPUB and Kindle. Book excerpt: Providing a vital link between chemistry and physics on the nanoscale, this book offers concise coverage of the entire topic in five major sections, beginning with synthesis of microgel particles and continuing with their physical properties. The phase behavior and dynamics of resulting microgel suspensions feature in the third section, followed by their mechanical properties. It concludes with detailed accounts of numerous industrial, commercial and medical applications. Edited by David Weitz, Professor at Harvard and one of the world's pre-eminent experts in the field.
Download or read book Food Colloids written by Eric Dickinson and published by Royal Society of Chemistry. This book was released on 2007 with total page 554 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels, and foams. It provides a link between current research on the fundamental physical chemistry of colloidal systems and the increasing requirements of the industry to apply colloid science to the development of food products with improved health benefits. Coverage includes: food structure for nutrition, structure of self-assembled globular proteins, similarities in self-assembly of proteins and surfactants, electrostatics in macromolecular solutions, particle tracking as a probe of micro-rheology in food colloids, different interactions during the acidification of and mechanisms determining crispness and its retention.
Download or read book Food Colloids written by Eric Dickinson and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopolymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.
Download or read book Proteins and the Theory of Colloidal Behavior Classic Reprint written by Jacques Loeb and published by Forgotten Books. This book was released on 2017-10-13 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Proteins and the Theory of Colloidal Behavior The writer's investigations have led to the result that this last conclusion is based on a methodical error, as far as the proteins are concerned; namely, to the failure to measure the hydrogen ion concentration of the protein solutions, which happens to be one of the main variables. When the hydrogen ion concentrations are duly measured and considered, it is found that proteins combine with acids and alkalies according to the stoichiometrical laws of classical chemistry and that the chemistry of proteins does not differ from the chemistry of crystalloids. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Proteins and the Theory of Colloidal Behavior written by and published by . This book was released on 1924 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Le Pain des petits oiseaux written by and published by . This book was released on 1911 with total page 4 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Soaps and Proteins written by Martin Fischer and published by . This book was released on 1921 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Colloids written by E. Dickinson and published by Woodhead Publishing. This book was released on 1997-01-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components of food colloids are proteins, lipids and polysaccharides. The primary objective of the field is to relate the structural, stability and rheological properties of such systems to the interactions between constituent components and to their distribution between the bulk phases and various kinds of interfaces. This volume records most of the lecture programme at the international conference on "Food Colloids - Proteins, Lipids and Polysaccharides" held in Sweden on 24-26th April 1996.
Download or read book Biochemistry of food proteins written by B. J. F. Hudson and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developments in the understanding of food protein structure, behaviour and applications continue apace. Many of these have, in the past decade, been reported and evaluated in the series 'Developments in Food Pro teins' , comprising seven volumes, with a total of 55 chapters. The time has now come to re-assess many of the topics reviewed in that series and to add certain others. However, instead of assembling, some what at random, food protein topics from quite disparate fields in indi vidual volumes, we have decided to bring together homogeneous groups of topics, each representing a specific sector of the subject. Under the general theme of 'Progress in Food Proteins' the first of these groups covers 'Biochemistry' . Readers will note that, though six of the topics reviewed in this volume are new, five of them have already featured in 'Developments in Food Proteins'. These last are in active research fields in which new develop ments have been of special significance. In this sense, therefore, they are welcome updates.
Download or read book Colloids and Interfaces in Life Sciences written by Willem Norde and published by CRC Press. This book was released on 2003-06-20 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: Exploring aqueous dispersions and solutions, biopolymer gels, self-assembled amphiphillic structures, and interfacial layers of biopolymers and biological cells, this classroom reference presents a concise introductory treatment of the physicochemical principles that determine interrelated colloidal and interfacial phenomena. Whether deciphering the spontaneous assembly of amphiphilic molecules or the intentional fouling of surfaces for the immobilization of cells in bioreactors, the book devotes special attention to reversible and soft colloids, and discusses the colloidal domain in a historical perspective, the size and distribution of particles, and electrokinetic phenomena, and more.
Download or read book Using Molecular Simulation to Explore Protein and Colloidal Phase Behavior in Bulk Confinement and Mixtures written by Thomas W. Rosch and published by . This book was released on 2008 with total page 149 pages. Available in PDF, EPUB and Kindle. Book excerpt: Because of the ubiquity of colloidal solutions in everyday industrial applications such as papermaking and coatings there is a need to be able to efficiently design and manufacture these substances. A related issue concerns the connection between many physiological diseases and heath defects and the stability and phase behavior of certain proteins. It is imperative to understand the physical mechanisms that cause proteins to change their normal solution characteristics. To design colloidal solutions for specific applications as well as to produce preventative medicines and therapies an intimate knowledge of the connection between particle interactions and overall physical properties of the solution is needed. To probe this issue four types of systems are examined. In each system solution conditions are altered affecting the nature and strength of the particle interactions. Our goal is to understand the physics behind the evolution of fluid properties that occurs because of changes in microscopic interactions. The method we employ in this pursuit is grand canonical transition matrix Monte Carlo. We examine an embedded point charge protein model of lysozyme in bulk, mixed with polymer, as well as in confinement. We find that in bulk the model is able to capture qualitatively experimental trends for changes in critical temperature and evolution of the fluid phase diagram with changing solution conditions such as salt concentration and pH. Quantitatively the model predicts a relatively narrow coexistence curve compared to experimental values. It is found that the osmotic second virial coefficient remains relatively constant over a broad range of solutions conditions suggesting a universal magnitude of attraction needed to induce phase separation. We examine a simple system consisting of hard sphere colloids with added Gaussian core polymers. Decreasing the size of the polymers relative to colloids as well as increasing the energetic repulsion between polymers upon overlap results in an overall stabilization of the mixture. Unlike bulk solutions containing molecules of the Carlsson et al. lysozyme model, the osmotic second virial coefficient at the critical point for model colloid-polymer mixtures is not constant but depends on polymer size and interaction. Increasing polymer size or decreasing polymer repulsion results in a larger negative value. Overall the model fails to capture the experimental behavior of polymer excluded volume interactions because its inability to describe the polymers capability of deformation around the colloid. We extend our analysis to a mixture containing the embedded charge model for lysozyme and Gaussian core polymers. Overall, the system exhibited a strong dependence on pH and salt concentration that qualitatively followed experimental trends. Increase of salt concentration or decrease in protein charge decreases the number of polymers needed to induce phase separation. This trend was not sensitive to the size of the polymer relative to the protein. Finally we examine the effect surface interactions have on the phase behavior for the lysozyme model as well as a simple square well model. Both systems exhibited a distinctly non-monotonic variation of its critical temperature as a function of fluid-wall interaction strength. A maximum occurs at an intermediate strength. We introduce two metrics that enable one to predict the location of this maximum. The first is related to the contact angle a fluid makes with the confining substrate while the second is based upon virial coefficient information. Because similar trends are exhibited in both systems we believe that the results should be general in nature.
Download or read book Protein Self Assembly written by Jennifer J. McManus and published by Humana. This book was released on 2020-08-08 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume explores experimental and computational approaches to measuring the most widely studied protein assemblies, including condensed liquid phases, aggregates, and crystals. The chapters in this book are organized into three parts: Part One looks at the techniques used to measure protein-protein interactions and equilibrium protein phases in dilute and concentrated protein solutions; Part Two describes methods to measure kinetics of aggregation and to characterize the assembled state; and Part Three details several different computational approaches that are currently used to help researchers understand protein self-assembly. Written in the highly successful Methods in Molecular Biology series format, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Thorough and cutting-edge, Protein Self-Assembly: Methods and Protocols is a valuable resource for researchers who are interested in learning more about this developing field.
