The wide range of applications of poly(ethylene)glycol (PEG) in primarily chromatography and other closely related analytical methods has been reviewed. PEG has been used as mobile phase modifier in capillary electrophoresis (CE) as well as ion exchange, size exclusion, and hydrophobic interaction liquid chromatography (LC) methods. Generally in the presence of PEG, LC retention of macromolecules is altered and stability of their structure is maintained. PEG was effective in CE as a permanent coating for fused silica capillaries to shield free silanol groups that can cause protein adsorption to the wall resulting in band broadening and low recovery of the separated proteins. In gas chromatography, PEG-based stationary phases were applied for separation of polar analytes. PEG could also serve as an extraction medium in solid phase microextraction and aqueous two phase systems. Selected analytical applications, primarily LC and CE, involving PEG to facilitate the determination of either small molecules or macromolecules such as proteins in their native form are discussed and representative figures provided.
Terahertz(THz) wave emission from argon atom in a two-color laser pulses is studied numerically by solving the one-dimensional(1D) time-dependent Schr ¨odinger equation. The THz spectra we obtained include both discontinuous and continuum ones. By using the special basis functions that we previously proposed, our analysis points out that the discontinuous and continuum parts are contributed by bound–bound and continuum–continuum transition of atomic energy levels. Although the atomic wave function is strongly dressed during the interaction with laser fields, our identification for the discontinuous part of the THz wave shows that the transition between highly excited bound states can still be well described by the field-free basis function in the tunneling ionization regime. 相似文献
The contribution of rheological properties and viscoelasticity of the interfacial adsorbed layer to the emulsification mechanism of enzymatic modified sugar beet pectin (SBP) was studied. The component content of each enzymatic modified pectin was lower than that of untreated SBP. Protein and ferulic acid decreased from 5.52% and 1.08% to 0.54% and 0.13%, respectively, resulting in a decrease in thermal stability, apparent viscosity, and molecular weight (Mw). The dynamic interfacial rheological properties showed that the interfacial pressure and modulus (E) decreased significantly with the decrease of functional groups (especially proteins), which also led to the bimodal distribution of particle size. These results indicated that the superior emulsification property of SBP is mainly determined by proteins, followed by ferulic acid, and the existence of other functional groups also promotes the emulsification property of SBP. 相似文献