In this article we present dual-component charge-transfer interaction (CT) induced organogel formation with bile acid anthracene conjugates as donors and 2,4,7-trinitrofluorenone (TNF) as the acceptor. The use of TNF (1) as a versatile electron acceptor in the formation of gels is demonstrated through the formation of gels with different steroidal groups on the anthracene moiety in a variety of...

This section describes the application of agarose gel electrophoresis to both analytical and preparative separation of DNA fragments. Standard agarose gels separate DNA fragments from ∼0.5 to 25 kb, whereas pulsed-field agarose gels resolve molecules from ∼10 to >2000 kb. Descriptions of standard and pulsed-field agarose gel electrophoresis as well as parameters affecting resolution of large DN...

Researchers in molecular biology spend a significant amount of time tending to the staining and destaining of electrophoresis gels. Here we describe a simple system, costing approximately $100 and taking approximately 1 h to assemble, that automates standard nucleic acid and protein gel staining protocols. Staining is done in a tray or, with DNA gels, in the electrophoresis chamber itself follo...

In today’s food industry, the potential of bioactive compounds in preventing many chronic diseases has garnered significant attention. Many delivery systems have been developed to encapsulate these unstable compounds. Emulsion gels, as colloidal soft-solid materials, with their unique three-dimensional network structure and strong mechanical properties, are believed provide excellent protection...

Abstract Autophagy contributes to the selective degradation of liquid droplets, including P-Granule, Ape1-complex and p62/SQSTM1-body, although molecular mechanisms physiological relevance remain unclear. In this report, we describe properties endogenous p62-bodies, effect autophagosome biogenesis on these bodies, in vivo significance their turnover. p62-bodies are low-liquidity gels containing...

Food producers are coming under increasing pressure to reduce fat content of foods. Fat forms a major structuring component in many foods responsible for the desirable texture which rich fats. Consumers want healthier whilst maintaining sensory properties these and using ‘natural’ ingredients. In this work we present suspensions soft gelled protein particles produced by heating induced gelation...

Corn starch gels (1:4 w:w) were made with the addition (up to 2% w/w basis) of sodium alginates different average molecular sizes and nature. Rheology starchy characterized evaluate their viscoelasticity. Gels subjected in vitro digestion estimate effect on glycemic response. Tested significantly decreased value elastic modulus gels. The coordination number obtained from complex indicated that ...

Structure-property relationships of alkali-activated aluminosilicate gels are studied using rheology, neutron scattering, solid-state NMR, and TEM to develop a pseudo-ternary state diagram. Empirical gel states classified by the rheological behavior (sol-gel transition scaling storage modulus with aluminum concentration). The boundaries compared materials from literature including denser binder...