Search for dissertations about: "cross-links"
Showing result 1 - 5 of 30 swedish dissertations containing the word cross-links.
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1. Repair of genomic DNA inter-strand cross-links in mammalian cells
Abstract : .... READ MORE
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2. Sulphur-Utilizing Microorganisms in Biotechnological Applications - Rubber Recycling and Vanadium Reduction
Abstract : Biotechnological processes offer environmentally friendly and sometimes cost-effective alternatives to traditional chemical and mechanical methods. It is important to take advantages of the opportunities these processes provide to fulfil the demands and expectations of a future environmentally sustainable society. READ MORE
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3. Organosiloxanes containing cyano groups for capillary chromatography
Abstract : Methods have been developed for the preparation of capillary columns coated with organosiloxanes containing cyano groups. A procedure was developed for surface modification of the capillary tubing, by means of high temperature silylation. Such a modification gives deactivation and creates a surface suitable for coating with cyanosilicones. READ MORE
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4. Complexation between hydrophobically modified polymers and amylose. Gelation and competition by surfactants
Abstract : Aqueous mixtures of hydrophobically modified polymers (HMP) with amylose have been investigated by rheology and 1H NMR. Amylose can cross-link HMP chains by forming single-helical inclusion complexes with the hydrophobic side chains of the HMP, leading to thermoreversible, elastic, and thixotropic gels at ambient temperatures. READ MORE
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5. Aggregation of gluten proteins - from wheat seed biology to hydrogels : scientific modelling based primarily on Monte-Carlo and HPLC methods
Abstract : Gluten proteins are intrinsically disordered proteins that form extensive aggregated networks in wheat seeds, where they are stored as a nutrient source for the embryo. A modelling approach involving computational biology with Monte-Carlo algorithms and wet laboratory studies, including HPLC analysis, was applied to unravel the aggregational and hydrogelforming properties of the gluten proteins. READ MORE