Chapter 5 is concerned with aqueous solutions of biomolecules, particularly proteins. The emphasis is on the structural features of such solutions at the molecular (or nanometer) level and on their thermodynamic properties.
5.1 A protein molecule in an aqueous mixed solvent: Fluctuation theory outlook.
5.2 Relationship between preferential interaction of a protein in an aqueous mixed solvent and its solubility.
5.3 A protein molecule in a mixed solvent: the preferential binding parameter via the Kirkwood – Buff theory.
5.4 Preferential hydration and solubility of proteins in aqueous solutions of polyethylene glycol.
5.5 Effect of salts and organic additives on the solubility of proteins in aqueous solutions.
5.6 Local composition in the vicinity of a protein molecule in an aqueous mixed solvent.
5.7 Local composition in solvent + polymer or biopolymer systems.
5.8 Various contributions to the osmotic second virial coefficient in protein-water-cosolvent solutions.
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Ruckenstein, E., Shulgin, I.L. (2009). Aqueous solutions of biomolecules. In: Thermodynamics of Solutions. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-0440-9_5
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DOI: https://doi.org/10.1007/978-1-4419-0440-9_5
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