首页> 外文期刊>Zeitschrift fur Physik, B. Condensed Matter >Ascending air bubbles in protein solutions
【24h】

Ascending air bubbles in protein solutions

机译:蛋白质溶液中的气泡上升

获取原文
获取原文并翻译 | 示例
           

摘要

We report measurements of the ascending velocity of air bubbles in protein (bovine serum albumin) solutions. We show that, because of the protein molecules adsorbed on their surface, the terminal ascending velocity of bubbles is strongly reduced compared to the terminal velocity in pure water: protein-covered bubbles behave hydrodynamically as solid spheres. From the evolution of the ascending velocity with time, we can derive the amount of protein needed to immobilize the bubble interface which is 0.5 mg m~(-2), i.e. only one fifth of the amount adsorbed at equilibrium in the range of used bulk concentrations.
机译:我们报告了蛋白质(牛血清白蛋白)溶液中气泡上升速度的测量结果。我们表明,由于蛋白质分子吸附在其表面上,与纯水中的最终速度相比,气泡的末端上升速度大大降低:覆盖蛋白质的气泡在流体动力学上表现为固体球。从上升速度随时间的演变,我们可以得出固定气泡界面所需的蛋白质量为0.5 mg m〜(-2),即在所用体积范围内处于平衡状态的吸附量只有五分之一。浓度。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号