Colloid Chemistry of the Proteins
Author : Wolfgang Pauli
Publisher :
Page : 164 pages
File Size : 38,89 MB
Release : 1922
Category : Colloids
ISBN :
Author : Wolfgang Pauli
Publisher :
Page : 164 pages
File Size : 38,89 MB
Release : 1922
Category : Colloids
ISBN :
Author : Jacques Loeb
Publisher :
Page : 334 pages
File Size : 12,14 MB
Release : 1922
Category : Colloids
ISBN :
Author : Wolfgang Pauli
Publisher :
Page : 160 pages
File Size : 50,36 MB
Release : 1922
Category : Colloids
ISBN :
Author : Martin Fischer
Publisher : Legare Street Press
Page : 0 pages
File Size : 17,25 MB
Release : 2022-10-27
Category :
ISBN : 9781017760217
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : E. Dickinson
Publisher : Springer Science & Business Media
Page : 348 pages
File Size : 47,14 MB
Release : 1995
Category : Technology & Engineering
ISBN : 9780751402032
The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various stages of supramolecular and microscopic organization. Butter, cheese, ice cream, margarine mayonnaise and yogurt are all examples of food colloids. This book describes experimental and theoretical developments in the field over the past 10-15 years. The authors have tried to strike a reasonable balance between theory and experiment, between principles and applications, and between molecular and physical approaches to the subject.
Author : B. Jirgensons
Publisher : Elsevier
Page : 517 pages
File Size : 29,72 MB
Release : 2013-10-22
Category : Science
ISBN : 1483184633
A Short Textbook of Colloid Chemistry, Second Revised Edition details the factual aspect of colloid chemistry that includes the basic facts, established empirical and mathematical relationships, and practical applications. The chapters of the title are organized into two parts. In the first part, the text discusses the general concepts of colloid chemistry, such as the history and scope, basic terms, and basic methods in experiment with colloids. Part Two covers the technical aspect of colloid chemistry, such as the optical properties, electrical properties, and viscosity. The book will be of great use to students, researchers, and practitioners of disciplines that deal with colloids, such as chemistry and chemical engineering.
Author : Philippe Déjardin
Publisher : Springer Science & Business Media
Page : 341 pages
File Size : 31,28 MB
Release : 2006-09-28
Category : Science
ISBN : 3540326588
This book opens with a description of fundamental aspects of protein adsorption to surfaces, a phenomenon that plays a key role in biotechnological applications, especially at solid-liquid interfaces. Presented here are methods for studying adsorption kinetics and conformational changes such as optical waveguide lightmode spectroscopy (OWLS). Also described are sensitive bench techniques for measuring the orientation and structure of proteins at solid-liquid interfaces, including total internal reflection ellipsometry (TIRE), dual polarisation interferometry (DPI) and time of flight - secondary ion mass spectrometry (TOF–SIMS). A model study of fibronectin at polymer surfaces is included, as are studies using microporous membranes and textiles with immobilized enzymes for large-scale applications. Biocompatibility, anti-fouling properties and surface modification to modulate the adsorption and activity of biomolecules are among the other topics addressed in this invaluable book.
Author : E. Dickinson
Publisher : Elsevier
Page : 428 pages
File Size : 37,70 MB
Release : 1997-01-01
Category : Technology & Engineering
ISBN : 1845698266
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.
Author : Theodor Svedberg
Publisher :
Page : 280 pages
File Size : 10,88 MB
Release : 1924
Category : Science
ISBN :
Author : Jerome Alexander
Publisher :
Page : 1044 pages
File Size : 22,31 MB
Release : 1928
Category : Colloids
ISBN :