Sökning: "salting-out"
Visar resultat 1 - 5 av 10 avhandlingar innehållade ordet salting-out.
1. Salting-out of Colloidal Latex Particles Grafted with Poly(ethylene glycol)
Sammanfattning : Colloidal particles dispersed in a medium are important both in nature and in industry. The stability of colloidal particles is determined by the interactions between them and can be improved by steric stabilization. There is no conclusive understanding of how these sterically stabilized particles become unstable. LÄS MER
2. Alkylglycoside Surfactants - Self-Assembly, Solid-State Properties and Interactions with Hydrophobic Molecules
Sammanfattning : A thorough physical-chemical characterisation of alkylglycosides has been performed. The effects of temperature, salt, concentration and deuterium exchange on the self-aggregation of n-nonyl-b-D-glucoside (b-C9G1) and n-tetradecyl-b-D-maltoside (b-C14G2) have been studied in dilute solutions by static and dynamic light scattering, neutron scattering, rheology, capillary viscometry and tensiometry. LÄS MER
3. Process based Modelling of Chemical and Physical Aerosol Properties Relevant for Climate and Health
Sammanfattning : Atmospheric aerosol particles have substantial influence on climate and air quality. However, the anthropogenic influence on the atmospheric aerosol is still poorly known. This limits the understanding of past and future climate changes. LÄS MER
4. Protein stability and mobility in live cells : Revelation of the intracellular diffusive interaction organization mechanisms
Sammanfattning : Biochemical processes inside living cells take place in a confined and highly crowded environment. As such, macromolecular crowding, one of the most important physicochemical properties of cytoplasm, is an essential element of cell physiology. LÄS MER
5. Aroma Partition and Release from Soft Drinks, Jam, and Jellied Sweets
Sammanfattning : The research described in the present thesis was focused on the influence of food ingredients and structures on the partition and release of aroma compounds from model systems such as soft drinks, jam, and jellied sweets. The effects on aroma release were studied during both static and dynamic conditions, the latter by both model mouth and in-nose measurements. LÄS MER