Sökning: "hydrophobic effect"
Visar resultat 6 - 10 av 243 avhandlingar innehållade orden hydrophobic effect.
6. Towards the Rational Design of Molecularly Imprinted Polymers
Sammanfattning : Molecular imprinting is a technique by which polymeric materials selective for a given target molecule can be created through a casting procedure. Functionalised monomers are added to a solution of molecular templates. LÄS MER
7. Improved Techniques for Protein Analysis Focusing on Membrane Proteins and Hydrophobic Peptides
Sammanfattning : In this thesis, the vital cell functions performed by integral membrane proteins (IMPs) are briefly discussed. Such proteins are under-represented in most protein studies due to the hydrophobic nature of IMPs, which seriously complicate their solubilization, sample handling, preparation, separation and analysis. LÄS MER
8. Hydrophobic Interactions in Bioseparation - Applications of Modified Green Fluorescent Protein
Sammanfattning : This thesis describes interactions that are salt-promoted and mainly based on the hydrophobicity of proteins. A series of variants of the green fluorescent protein (GFP) was first constructed by site-directed mutagenesis. Several tags with various properties were then genetically fused to the N-terminus of GFP. LÄS MER
9. Effect of solvents during material treatment applications : tuning hydrophilicity of silicone rubber and drug loading in mesoporous silica
Sammanfattning : Choosing the right solvent is critical for many industrial applications. A useful property for selection of solvents is their solubility parameters. This concept of solubility parameters is central to this thesis and has been used in two different case studies of material treatment applications. LÄS MER
10. Effect of fruit flavors on anaerobic digestion : inhibitions and solutions
Sammanfattning : Fruits are among the most important commodities in global trading due to its fundamental nutritional values. In 2012, the fruits supply was 115 kg/person/year, however, only 50 % of the fruits reached their consumers and the rest ended up as waste during the long fruit supply chain. LÄS MER