Search results for " kinetics"

High-Temperature Short-Time Inactivation of Peroxidase by Direct Heating with a Five-Channel Computer-Controlled Thermoresistometer

1997

The thermal inactivation kinetics of horseradish and asparagus peroxidase in high-temperature short-time conditions was studied by heating in a five-channel computer-controlled thermoresistometer. Horseradish peroxidase was heated between 111.5 and 145°C and the reaction was analyzed assuming that two isoenzymes with EaL = 44.1 and Eas = 22.0 kcal/mol were present. Asparagus peroxidase heated from 110 to l20°C reacted with first-order kinetics, with Ea = 20 kcal/mol. The five-channel computer-controlled thermoresistometer enabled us to study the inactivation kinetics of the more labile fraction of horseradish peroxidase at temperatures above 100°C; this equipment was suitable for studying t…

Surface Modification of Porous Polyethylene Implants with an Albumin-Based Nanocarrier-Release System

2021

Background: Porous polyethylene (PPE) implants are used for the reconstruction of tissue defects but have a risk of rejection in case of insufficient ingrowth into the host tissue. Various growth factors can promote implant ingrowth, yet a long-term gradient is a prerequisite for the mediation of these effects. As modification of the implant surface with nanocarriers may facilitate a long-term gradient by sustained factor release, implants modified with crosslinked albumin nanocarriers were evaluated in vivo. Methods: Nanocarriers from murine serum albumin (MSA) were prepared by an inverse miniemulsion technique encapsulating either a low- or high-molar mass fluorescent cargo. PPE implants …

In vivo ANALYSIS OF SLOW CHLOROPHYLL FLUORESCENCE INDUCTION KINETICS IN ALGAE: PROGRESS, PROBLEMS AND PERSPECTIVES

1993

Bifunctional coordination polymers as efficient catalysts for carbon dioxide conversion

2019

Inactivation and Regeneration Kinetics of Horseradish Peroxidase Heated at High Temperatures.

1997

The inactivation kinetics of horseradish peroxidase (HRP) heated in capillary tubes in the range 110 to 135°C was studied. Its regeneration kinetics when stored at 4 and 25°C was also considered. As the severity of the treatment increased, the absolute value of the regeneration decreased. The storage temperature of the enzyme did not affect the percentage of maximum activity regenerable, although when this temperature was raised from 4 to 25°C the speed of regeneration increased. Kinetics of HRP inactivation determined after heating and after regeneration were compared. Both forms of the enzyme showed similar behavior with first-order inactivation kinetics, with Ea = 19.5 ± 1.0 kcal/mol and…

Thermal inactivation at high temperatures and regeneration of green asparagus peroxidase

2019

A spectrophotometric method was developed for determining the peroxidase activity of green asparagus in small samples. The optimum conditions for the analysis in the cuvette were 45 mM of H2O2 36 mM of guaiacol, and pH 7. The method can be used to determine enzyme activity at up to two decimal reductions. A study was performed of the regeneration and inactivation kinetics of the enzyme when heated between 90 and 125°C. Regenerated asparagus peroxidase reached its maximum activity after being stored 6 days at 25°C. The regenerated enzyme followed first-order inactivation kinetics, showing an Ea = 13.62 kcal/mol and k100°C = 2.07 min-1.

Crystallization kinetics in relation to polymer processing

1993

Phase distribution of quenched samples has been determined by a deconvolution procedure of WAXS spectra in a wide range of cooling rates. The informations collected together with isothermal and DSC results provide a very wide set of data on the crystallization kinetics of polymers relevant which covers conditions encountered in most polymer processing operations. They have been compared with predictions of a non-isothermal crystallization model assuming two independent and parallel crystallization processes competing during solidification.

Unusual crystallization kinetics in a hard sphere colloid-polymer mixture.

2008

We investigated the crystallization kinetics of a hard sphere colloid-polymer mixture at conditions where about 95% of solid coexists with about 5% of fluid. From time resolved Bragg and small angle light scattering, we find that the crystallite size increases with a power law of exponent alpha approximately 1/3 during both the conversion and the coarsening stage. This observation points to a single conserved order parameter for both stages and cannot be explained if the mixture is regarded as an effective one-component system. We alternatively suggest that--based on local geometric demixing--the polymer density takes the role of the conserved order parameter.

Reaction kinetics in dense two-dimensional polymer solutions : an excimer probe study

1994

We report measurements of the time dependent reaction rate of excimer formation in two-dimensional solutions of a polymerized amphiphile with partially pyrene-labelled chains in monolayers at the air-water-interface. We find a time dependent reaction rate for excimer formation obeying a power law r(t) ∞ t -β . The exponent β has a value of 0.22±0.12. This value is consistent with β=1/4, as has been predicted for bimolecular diffusion-controlled reactions in two-dimensional polymer melts by de Gennes. The measurements demonstrate the usefulness of the excimer technique to explore polymer dynamics

AN ENZYME-ENHANCED EXTRACTION OF ANTHOCYANINS FROM RED CABBAGE AND THEIR THERMAL DEGRADATION KINETICS

2020

There is a great demand for developing efficient anthocyanins extraction related to each plant material. Conventional methods have been replaced by novel techniques, but they might remain attractive when combined with the latter. Anthocyanins extraction from fresh and dried red cabbage was investigated by maceration, ultrasonication, and with enzymes. Pre-treatments through drying determined an improved extraction with respect to fresh samples, freeze-drying emerging as the best method. Combined enzyme-assisted extraction with maceration resulted in higher yield by conducting several extractions (1078.8±12.5 mg/100 g DW). The kinetic studies revealed good stability of anthocyanins at 50 °C,…