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  • 1
    Electronic Resource
    Electronic Resource
    Springer
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The concentration dependence of the foaming of aqueous bovine serum albumin (BSA) solutions with and without salt additives and that of the turbidity temperature, TT, of p-isononylphenol-10-glycolether in presence of KCl, MgSO4, or K4 [Fe(CN)6] were determined. The differences between the turbidity temperatures of the solutions with and without salt additives were used to calculate the apparent concentration BSA in the salt solutions and to estimate their foaming. The measured and calculated foaminesses agree well.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Springer
    Applied microbiology and biotechnology 11 (1981), S. 110-115 
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Surface rheological properties of CMC (carboxymethyl cellulose), PAA (polyacrylamide) and BSA (bovine serum albumin) solutions were determined by the method of Hansen and Lucassen in which the variation in damping coefficient is measured with regard to distance of capillary waves produced by a vibrating probe on a liquid surface. The surfaces of these solutions have highly viscoelastic properties at concentrations at which the bulk viscosities are already Newtonian.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Springer
    Applied microbiology and biotechnology 11 (1981), S. 106-109 
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary A simple method was developed for evaluating foam stability. The influence of KCl and MgSO4 on foam stability of bovine serum albumin foams was investigated. These salts increase foaminess, but diminish foam stability by the same degree. Thus there is little overall.
    Type of Medium: Electronic Resource
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  • 4
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The foaminess and the time dependence of the surface tension σ of aqueous bovine serum albumin, bacterium protease and amyloglucosidase solutions were estimated and the time tDG necessary for them to attain their equilibrium surface tensions was determined. The foaminess could be described as a simple function of tDG. The time dependence of σ could be evaluated by Eq. (1) 1 $$\begin{gathered}{\text{ }}1{\text{n [1/(1 - y)] = b t}}^{\text{n}} \hfill \\{\text{where y = (}}\sigma _{\text{O}} {\text{ - }}\sigma _{{\text{s,t}}} {\text{)/(}}\sigma _{\text{O}} {\text{ - }}\sigma _{{\text{s,}}\infty } {\text{),}} \hfill \\{\text{ }}\sigma _{\text{O}} {\text{ = surface tension of pure solvent}} \hfill \\{\text{ }}\sigma _{{\text{s,t}}} {\text{ = surface tension of protein solution at time t}} \hfill \\{\text{ }}\sigma _{{\text{s,}}\infty } {\text{ = equilibrium surface tension of solution}}{\text{. }} \hfill \\\end{gathered}$$ The constant n of Eq. (1) is dependent on the protein concentration as well as on b. The foaminess can also be described as a simple function of n and/or nob.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Springer
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The influence of the alcohol concentration on the foaminess, Σ, of-BSA-solutions is considered. This effect is calculated by means of the function Σ (CBSA . f), where f=1 for pure protein solutions and f〉1 for alcohol solutions. f is calculated by f = 2ΔTTeff. Here, $$\Delta {\text{T}}_{{\text{T}}_{{\text{eff}}} } \user1{ = }\Delta {\text{T}}_{\text{T}} \user1{ + }\Delta {\text{T}}_{\text{D}}$$ where ΔTT is the turbidity temperature change due to solvent structure effects and ΔTD, the temperature correction due to alcohol-protein interaction. The constants necessary to calculate ΔTT and ΔTD are tabulated. The agreement between the calculated and measured foaminess Σ, as a function of the n-propanol concentration is satisfactory and for methanol or ethanol excellent.
    Type of Medium: Electronic Resource
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