Aqueous Size-Exclusion Chromatography by Paul L. Dubin

By Paul L. Dubin

The fast improvement of recent packings for aqueous size-exclusion chromatography has revolutionized this box. excessive answer non-adsorptive columns now make attainable the effective separation of proteins and the quick and specified choice of the molecular weight distribution of artificial polymers. This know-how is usually being utilized to the separation of small ions, the characterization of associating platforms, and the dimension of branching. even as, basic reports are elucidating the mechanisms of many of the chromatographicprocesses. those advancements in rules and functions are assembled for the 1st time during this publication. basic concerns are handled: the jobs of pore constitution and macromolecular dimensions, hydrophobic and electrostatic results, and the selection and regulate of column potency. High-performance packings in keeping with derivatized silica are reviewed intimately. designated options are completely defined, together with SEC/LALLS, inverse exclusion chromatography, and frontal quarter chromatography.

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Zimina, J. , 292 (1984) 137-148. E. G. Squire, u n p u b l i s h e d o b s e r v a t i o n s (1979). E. G. Squire, I n t . J. , 17 (1981) 365373. E. K. Oh, unpublished o b s e r v a t i o n s (1984). G. Squire, J. , 210 (1981) 433-44?. S. T. Osuga, H. E. Feeney, Anal. , 139 (1984) 197-204. M. Dennis, C. G. Seidah and M. C h r e t i e n , J. , 266 (1983) 163-172. C. Lazure, M. Dennis, J. G. Seidah and M. C h r e t i e n , Anal. , 125 (1982) 406-414. G. J. Hoenders, J. , 261 (1983) 381-390. Y. Kato, K.

In t h i s section, some of the experimental r e s u l t s d i r e c t l y relevant t o the hydrophobic properties of sugars will be examined t o provide an insight i n t o the nature of the hydrophobicity of sugars. 2,l Cosolvent e f f e c t of sugars on aqueous s o l u b i l i t i e s of hydrocarbons F i r s t , the cosolvent e f f e c t of sugars on the aqueous s o l u b i l i t i e s of hydrocarbons will be examined in terms of the thermodynamic parameters and association constants relevant t o sugar-hydrocarbon interactions, i n order t o identify the interaction s i t e s on the sugar molecules.

58) and may be less resistant to the intrusion of solute molecules than is normal water (ref. 40,41). In this sense, the term "cooperatively hydrated water" (ref. 40,41,59) previously applied to such water is misleading. The term "disordered transitional water" (ref. 60) may be more appropriate. In concentrated sugar solutions, the relative amount o f such less ordered water increases. As previously noted (ref. 24), the same conclusion was found by the aid o f the structural hydration interaction models put forward by Desnoyers et al.

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