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Effect of concentrations of salts on the formation of protein monolayers

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Abstract

Effects of salts present in the subphase on the properties of monolayers,viz., molecular areas of proteins and Gibbs elasticities, were studied by the monolayer method.

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Translated fromIzvestiya Akademii Nauk. Seriya Khimicheskaya, No. 10, pp. 2038–2042, October, 1995.

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Chudinova, G.K., Pokrovskaya, O.N. & Savitskii, A.P. Effect of concentrations of salts on the formation of protein monolayers. Russ Chem Bull 44, 1958–1962 (1995). https://doi.org/10.1007/BF00707237

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Key words

  • proteins
  • monolayers
  • molecular areas
  • elasticity of a monolayer