Molecular Spectroscopic Study on the Interaction between Heparin and Neutral Red

The interaction between heparin and neutral red was investigated by molecular spectroscopic methods. The change of all spectra suggested that positively charged neutral red had interacted with negatively charged heparin. The study of influence factors indicated that electrostatic force and hydrophobic bond might be involved in the interaction. The total binding number per disaccharide unit and intrinsic binding constant were obtained using Scatchard model.     

Detection of processed genetically modified food using CIM monolithic columns for DNA isolation

The availability of sufficient quantities of DNA of adequate quality is crucial in polymerase chain reaction (PCR)-based methods for genetically modified food detection. In this work, the suitability of anion-exchange CIM (Convective Interaction Media; BIA Separations, Ljubljana, Slovenia) monolithic columns for isolation of DNA from food was studied. Maize and its derivates corn meal and thermally pretreated corn meal were chosen as model food. Two commercially available CIM disk columns were tested: DEAE (diethylaminoethyl) and QA (quaternary amine). Preliminary separations were performed with standard solution of salmon DNA at different pH values and different NaCl concentrations in mobile phase. DEAE groups and pH 8 were chosen for further isolations of DNA from a complex matrix-food extract. The quality and quantity of isolated DNA were tested on agarose gel electrophoresis, with UV-scanning spectrophotometry, and by amplification with real-time PCR. DNA isolated in this way was of suitable quality for further PCR analyses. The described method is also applicable for DNA isolation from processed foods with decreased DNA content. Furthermore, it is more effective and less time-consuming in comparison with the existing proposed methods for isolation of DNA from plant-derived foods.     

氨基酸与钠离子非共价键相互作用的电喷雾质谱研究

实验研究中常常观察到钠离子与一些多肽或蛋白质有较强的非共价键结合能力,这种非共价键相互作用可能与生物的一些功能和活性有关。为了进一步了解这一结合作用,我们应用电喷雾质谱研究了常见的20种氨基酸与钠离子在溶液中的非共价键相互作用。实验研究中发现脯氨酸和苯丙胺酸与钠离子有较强的非共价键结合能力。     

催化裂解富气吸收液的离子色谱法测定

以催化裂解富气吸收液为测定对象，建立吸收液中目标离子（包括NO2^-，NO3^-，SO4^2-）的离子色潜分析方法。在选定色谱柱的前提下，通过优化淋洗液浓度等色谱条件，实现了在大量干扰离子S^2-及与SO4^2-相邻的未知离子存在的三乙醇胺溶液中目标离子的定量。方法的检出限分别为NO2^- 62μg／L，NO3^- 26μg／L，SO4^2- 90μg/L，RSD值为0．73％～1．19％，加标回收率在91％～109％。     

聚电解质与相反电荷表面活性剂的相互作用

通过透光度测定、电导滴定和粘度法考察了阳离子聚电解质聚苯乙烯 4 乙烯基吡啶硫酸甲酯盐与阴离子表面活性剂十二烷基硫酸钠 (SDS)的相互作用。研究表明 ,在表面活性剂未过量时 ,二者之间的静电作用占主导地位 ,并且当二者电荷总量相等时 ,生成的复合物沉淀最多 ;在表面活性剂过量后 ,复合物可部分溶解 ,溶解的原因是疏水相互作用。本文初步阐述了二者的作用机理     

Numerical computation of the electrostatic interaction energy between methanol and the dyad water-imidazole

Summary The electrostatic interaction energy between methanol and the dyad water-imidazole has been computed numerically at three levels of approximation from 3D grids of the charge density of one partner and the electrostatic potential of the other. The minimum positions and energy values thus obtained compare well with those calculated analytically. The numerical procedure is especially interesting for the prediction of the stable conformers.     

Characterisation of Sol-Gel TiO2 Films by Etching

This article describes the SmartKom Companion, one of three demonstrators developed within the SmartKom project whose goal has been to provide an intuitive and intelligent interface for non-expert users to everyday computer-based applications in different scenarios of use. Conceived for the SmartKom Mobile scenario, the Companion allows intuitive multimodal interaction for drivers and pedestrians. The development of the SmartKom prototypes was constantly accompanied by Wizard-of-Oz experiments as well as system evaluations at different stages of the project. Some usability evaluation results relative to the SmartKom Companion will also be presented.     

On the physical adsorption of gases on carbon materials from molecular simulation

In this paper we present a series of work covering a range of aspects relating molecular simulation to experiment. The importance of surface mediation type effects to the adsorption of simple and complex gases is demonstrated. Coupled with the adsorption of simple gases is their projection area when used for surface area determination. The pressure dependence of a projection area is demonstrated for argon at 77 and 87.3 K. A simple model is used to account for the degree of graphitisation of a surface is demonstrated and used to account for the isosteric heat behaviour of non-graphitised carbon blacks. Turning from surfaces to porous solids, an alternative treatment of experiment data (either sub or super critical) is presented that avoids the ambiguity of excess amounts adsorbed. Using this method one is able to obtain pore size distributions and amounts adsorbed without relying on such things as helium expansion volumes. Since this type of method is usually applied to composite solids we also demonstrate the correct method for calculating the heat of adsorption using independent sets of simulations. The final topic covered in this paper is an example of the information that can be gained from the heat capacity of an adsorbed phase.     

Thermodynamic properties of organic compounds in aqueous solution. II. Apparent molal heat capacities of piperidines,morpholines, and piperazines

Apparent molal heat capacities of some piperidine, morpholine, and piperazine derivatives in aqueous solution have been determined by adiabatic calorimetry in the temperature range 20–55°C and in the molality range 0.2–1m. Comparison of experimental values with those calculated through group contributions, found for monofunctional compounds, indicates strong interactions between the hydrophilic centers. An interpretation is given of the possible mechanism of this interaction. Also, values of ΔC _p for the addition reaction of proton to nitrogen centers of mono- and bifunctional organic compounds are examined.     

中性盐对谷氨酸脱羧酶活性的影响机制

通过不同阳离子和不同阴离子对唾液链球菌嗜热亚种(Streptococcus salivariussub sp.thermophilus)谷氨酸脱羧酶活性的影响以及NaNO3对不同蛋白质浓度的谷氨酸脱羧酶活性的影响进行考察,结果表明:中性盐对谷氨酸脱羧酶活性的影响不是由于增加蛋白质亚基间的疏水作用引起的,而可能是由中性盐对谷氨酸脱羧酶活性的弱抑制作用与中性盐增加了谷氨酸脱羧酶的胶体体系稳定性共同作用所致,同时还可能与中性盐降低了反应体系CO2的溶解度有关.