In the dye-binding method, the absorbance increase caused by a protein error of a pH indicator is observed only in a restricted pH range. However, this pH range in the presence of a detergent has not yet been examined. Thus, the author investigated the pH (pH(UL)) where the absorbance increase becomes zero by a calculation based on the chemical equilibrium of a protein error of a pH indicator, ...

antiviral proteins (avp), present in silkworm fecal matter, show activity against nuclear polyhedrosis virus (npv) in vitro and in vivo. the extract of silkworm fecal matter prepared in phosphate buffer solution of ph 7.5 was subjected to 50% solid ammonium sulfate precipitation to enrich avp, then which was dialyzed. the dialysate was applied to the column containing silica gel-g, the column e...

The secretory response of the exocrine pancreas via endogenous secretin (IRS) by intraduodenal instillation of hydrochloric acid (HCl) and various monocarboxylic acid solutions was studied in anesthetized piglets. The secretion induced by HCl solutions of various concentrations containing 250 mM NaCl occurred when pH of the solutions was lower than 1.5. After instillation of the HCl solution of...

The interaction of vanadyl ion with gliadin has also been studied by spectrophotometric and pH-metric methods. The nature of spectra of small ligands and liquid-polymer solution provides sufficient information about ligand-polymer interaction. Here, addition of only 0.57 × 10-4 M protein solution caused on increase in absence at a particular wavelengths. The solulder as well as the maximum abso...

chemical wastewater treatment is one of the attracting and common methods for wastewater treatment among the currently employed chemical unit processes. the use of coagulant-flocculant compound is one of the efficient methods for separating of paint and recovery of water. in this research, it was introduced and the effect of ph on removal of solid content from solution was studied experimentall...

introduction: proteins are food ingredients with critical functional properties and participation in developing food products. so far, functional properties of several plant proteins such as pea, chickpea and lentil, groundnut, beach pea and bayberry have been investigated. nowadays, there is an increasing demand for plant proteins because they are available and inexpensive. legume proteins are...