کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5413919 | 1506639 | 2006 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Lowering of the freezing temperature of water at the protein surface due to electric field
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی تئوریک و عملی
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چکیده انگلیسی
A new complementary mechanism of inhibiting water freezing at protein surface is proposed. It is based on the idea that the effect of the local electrostriction pressure Πrelated with the local electric field in the immediate vicinity of protein molecule on the properties of water is the same as that of the external pressure P. The compressing action of Πcan let water attain a state within the region in the P-T phase diagram where it remains liquid below 0 °C. A model approach, recently developed to account for the enhanced density of water in double layers at protein molecules immersed in aqueous solutions, is followed. It is argued that, depending on the values of their surface charge densities, some local regions of surfaces of protein molecules prevent one or two monomolecular layers of the adjacent water from freezing by the effect of the electrostriction pressure.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Molecular Liquids - Volume 124, Issues 1â3, 15 February 2006, Pages 114-120
Journal: Journal of Molecular Liquids - Volume 124, Issues 1â3, 15 February 2006, Pages 114-120
نویسندگان
I. Danielewicz-Ferchmin, A.R. Ferchmin,