Cross-Linked Polymer Coatings for Capillary
A coating process for covalent coupling of fully formed polymers to silane-treated capillaries is described. The coupling process occurs through free-radical sites created on both the silane and polymer during the polymer cross-linking process. Coupling and cross-linking take place simultaneously, resulting in a densely cross-linked layer on the capillary surface.
An alternative sieving matrix, replaceable cross-linked polyacrylamide (rCPA), was developed for sodium dodecyl sulfate capillary gel electrophoresis (SDS-CGE) separation of proteins. This rCPA could be conveniently pressurized into separation capillaries under a pressure of 80 psi. SDS-CGE separations using this matrix generated high resolutions for a wide range (∼4 kD to ∼300 kD) of
Cross-Linked Polyacrylamide Coating for Capillary
Cross-Linked Polyacrylamide Coating for Capillary Isoelectric Focusing Article in Analytical Chemistry 76(24):7179-86 · January 2005 with 26 Reads How we measure 'reads'
A highly efficient cross‐linked polyacrylamide capillary coating has been developed for capillary electrophoresis of proteins. The fused silica capillary tubing was pretreated with 7‐oct‐1‐enyltrimet...
A robust cross-linked polyacrylamide coating for microchip
A robust cross-linked polyacrylamide coating for microchip electrophoresis of dsDNA fragments Article in Electrophoresis 27(19):3764-71 · October 2006 with 11 Reads How we measure 'reads'
An alternative sieving matrix, replaceable cross-linked polyacrylamide (rCPA), was developed for sodium dodecyl sulfate capillary gel electrophoresis (SDS-CGE) separation of proteins. This rCPA could be conveniently pressurized into separation capillaries under a pressure of 80 psi. SDS-CGE separations using this matrix generated high resolutions for a wide range (∼4 kD to ∼300 kD) of
Capillary electrophoresis and isoelectric focusing
3 Capillary isoelectric focusing. CIEF, in presence of soluble carrier ampholytes (CAs), is a method of reasonable success in protein separation and analysis. The capillary has to be coated, of course, better if with a covalently affixed polymer, such as polyacrylamide or other suitable, hydrophilic coating.
DE19938002A1 DE1999138002 DE19938002A DE19938002A1 DE 19938002 A1 DE19938002 A1 DE 19938002A1 DE 1999138002 DE1999138002 DE 1999138002 DE 19938002 A DE19938002 A DE 19938002A DE 19938002 A1 DE19938002 A1 DE 19938002A1 Authority DE Germany Prior art keywords capillary capillaries method according polymer cross Prior art date 1999-08-11 Legal status (The legal status is an assumption and is not
Gel Electrophoresis of Proteins - GBV
2. Fundamentals of capillary gel electrophoresis 106 3. Operational variables 108 Applied electric field and temperature 109 Capillary dimensions 109 Capillary coating 110 Gels and polymer solutions 112 4. Separations 113 Cross-linked polyacrylamide gel 113 Linear polyacrylamide solutions 115 Other entangled polymer solutions 116 The Ferguson
Photopolymerized Cross-Linked Polyacrylamide Gels for On-Chip Protein Sizing Amy E. Herr* and Anup K. Singh Biosystems Research Department, Sandia National Laboratories, Livermore, California 94551 A new method for on-chip sodium dodecyl sulfate poly-acrylamide gel electrophoresis (SDS-PAGE) of proteins is reported.
The Advances of the Methods for Preparation of the Coated
The most successful method for controlling the adsorption of proteins onto the capillary inner surface in CE is the modification of the capillary surface with coating. The advances of the method for preparation of the coated capillaries are systematically reviewed
6.7.3 Coatings for capillary isoelectric focusing 344 6.7.4 Buffer or sample additives in capillary isoelectric focusing 345 6.7.5 Detection for capillary isoelectric focusing 347 6.8 Capillary isotachophoresis 347 6.8.1 Theory of capillary isotachophoresis (CITP) 348 6.8.2 Capillary isotachophoresis with electroosmotic flow 352
- What is taste and odor problem in drinking water?
- Provided by the Springer Nature SharedIt content-sharing initiative Taste and odor problem in drinking water is one major concern for consumers and water supply. Exploring the odor characteristics and the major odor causing compounds in the source water is the base for odor control in drinking water treatment plant (WTP).
- Do advanced oxidation processes control taste and odor?
- As the most predominant and problematic earthy-musty taste and odor (T&O) compounds are recalcitrant to conventional water treatment, advanced oxidation processes (AOPs) have been recently studied and employed in drinking water treatment for taste and odor control.
- Why are taste and odor compounds a problem in water quality control?
- Taste and odor (T&O) compounds have become a universal problem in the water quality control of lakes due to increasing eutrophication [ 1 ]. T&O compounds are produced during the secondary metabolism of actinomycetes, algae and other living organisms, and also during the decay of aquatic plants and other organic matter [ 2 ].
- How to remove odor from water source?
- Thus, for the odor problem in the source water, the suggested operation is: 1 mg L−1 of pre-ozonation in combination with coagulation, sedimentation, and sand filtration, followed by a 1 mg L−1 dosage of post-ozonation and finished by a GAC process.
