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Physicochemical Characterization of Carrageenans - A Critical Reinvestigation
(Wiley, 2008)
Kappa-, iota-, and lambda-carrageenan
(food grade) were analyzed by static light scattering
(MALS in batch mode) in 0.1M NaNO3 at 25 and 60 C,
earlier heated up to 90 C or not. At 25 C, there was a
strong tendency ...
Syntheses of Tetrahydro-β-Carbolines via Tandem Hydformylation / Pictet-Spengler Reaction, Scope and limitations
(Royal Society of Chemistry, 2008)
A novel one-pot synthesis of tetrahydro-β-carboline systems via tandem hydroformylation–Pictet–Spengler reaction starting from olefins and aryl ethylamines is described. This tandem procedure allows fast and convenient ...
Hydrophobic interactions in the stability of porphyrin-containing proteins
(Society of Physical Chemists of Serbia, 2008)
This study aims to systematically characterize hydrophobic interactions of porphyrins in porphyrin containing proteins. Structures of porphyrin containing proteins from the Protein Data Bank (PDB) Select January 2007, the ...