Zusammenfassung
T. Svedberg entwickelte die Ultrazentrifuge, um mit ihrer Hilfe den bei mikroskopischen Partikeln beobachtbaren Effekt der Sedimentation im Schwerefeld der Erde so zu verstärken, daß auch submikroskopische Teilchen von kolloidaler Größe sedimentierten (T. Svedberg und H. Rinde 1924). Zwei Jahre später publizierten T. Svedberg und R. Fahraeus (1926) eine Arbeit über die Bestimmung des Molekulargewichtes von Proteinen durch Sedimentation in der Ultrazentrifuge und durch Messung des Diffusionskoeffizienten.
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Mahling, A. (1965). Die Ultrazentrifuge. In: Belitz, HD., et al. Analytik der Lebensmittel. Handbuch der Lebensmittelchemie, vol 2 / 1. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-46013-5_4
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