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Download PDF by C B Anfinsen: Advances in Protein Chemistry, 4

By C B Anfinsen

ISBN-10: 0080581773

ISBN-13: 9780080581774

ISBN-10: 0120342049

ISBN-13: 9780120342044


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Example text

At 18', the equilibrium state was a swollen gel; a t 50°, the equilibrium state was a solution. , heat of solution at 50', or heat of swelling 0 om QW RaW at 18', respectively) was derived as a function of the initial water conFro. 9. /g. gelatin. From Hollewere calculated. The latter values man, Bungenberg de Jong, and Modderman (1934). against are shown in Fin. - 9, . plotted _ the final value of grams water per gram gelatin. At 18', 36 cal. per g. 6 g. water per g. gelatin, and there is practically no further heat effect beyond this point.

When a gel set at 5" was swollen to equilibrium a t So, however, then warmed to 20", cooled t o 5", and again swollen to equilibrium, the final swelling was greater by an amount which increased with the time kept at 20". After four hours a t 20", there was no further increase in the final 5" swelling, which was then the same as for a gel set at the concentration represented by the first 5" swelling. The changes a t 20" which lead to subsequent increased swelling take place, but much more slowly, at 5", so that after attainment of what is essentially an equilibrium swelling a t the latter temperature there is a further slow increase in volume.

Volume decrease of crystallization observed for an ordinary substance of low molecular weight. Then the equilibrium between “crystalline” and “liquid ” states of the chain segments must be established over a range of 20’ or more, instead of a t a single temperature as in the case of a simple compound. This phenomenon has been explained qualitatively as due either to variations in the lateral attractive forces between chains, depending on the location, or to a change in composition of one phase if the gel is considered a two-phase system.

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Advances in Protein Chemistry, 4 by C B Anfinsen

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