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      저자 : HANS SCHOTT (검색결과 2 건)
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      • The Effect of Protein Denaturants on the Cloud Point of a Nonionic Surfactant

        HAN, SUK KYU,LEE, SANG MYUNG,SCHOTT, HANS 부산대학교 신약개발연구소 1989 藥學硏究誌 Vol.23 No.1

        The effect of various protein denaturants(11 urea and thiourea derivatives, acetamide, and guanidinium chloride) on the cloud point of a nonionic surfactant was investigated. In the range of 0.1-0.5 m, all but one additive increased the cloud point in direct proportion to their concentration. The proportionality constant b between cloud point increase and additive molality is a measure of the effectiveness of the additives to salt the surfactant in. It was proportional to the excess partial molal heat capacity of the additives at infinite dilution, which discloses the effect of the additives on the structure of water. Small b values were found for additives with negative excess heat capacities, which are structure breakers. The increase in b with increasing number and/or size or the alkyl groups in urea and thiourea is ascribed to increased micellar binding.

      • Effect of Protein Denaturants on Cloud Point and Krafft Point on Nonionic Surfactants

        HAN, SUK KYU,LEE, SANG MYUNG,KIM, MIN,HANS SCHOTT 부산대학교 신약개발연구소 1990 藥學硏究誌 Vol.24 No.2

        The effects of a variety of protein denaturants (seven ureas, three thioureas, acetamide, and guanidinium chloride) on the cloud point and Krafft point of polyoxyl 10 cetyl ether were investigated. All additives raised the cloud point in direct proportion to their concentration in the range 0 to 0.5m. From 0.5 to 1.0m, the cloud point increases were less than proportional to additive concentration. Owing to increased micellar solubilization, higher degrees of alkylation of the ureas and thioureas resulted in greater cloud point increases. Urea, methylurea, thiourea, and acetamide did not change the Krafft point, while the more highly alkylated ureas and thioureas produced modest decreases. Cloud point increases and Krafft point decreases represent salting in of the nonionic surfactant. At comparable concentrations, all additives increased the cloud points of polyoxyl 10 cetyl ether and of octoxynol 9 to the same extent, even though octoxynol 9 is more polar owing to the presence of a benzene ring. This indicates that the changes in cloud point are due predominantly to the interaction of the protein denaturants with the hydrated polyoxyethylene shell of the nonionic micelles, and that the hydrocarbon core is not involved. The efficiency of denaturants to salt in nonionic surfactants, as shown by increases in cloud point, was proportional to their efficiency to denature proteins, as shown by reductions in the molar absorption coefficient of the Soret band. This observation documents the similarity between the clouding phenomenon of polyoxyethylated surfactants and the denaturation of proteins.

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