The anthropogenic inputs of Rh in the environment-together with other platinum group elements-have increased considerably during the last 20-30 years. However, thermodynamics and kinetics on the interaction of Rh with natural organic and inorganic ligands are still poorly characterized. Here, we report the time-dependent speciation of rhodium chlorides spiked to model freshwater with and withou...

The concepts of protein purification are often taught in undergraduate biology and biochemistry lectures and reinforced during laboratory exercises; however, very few reported activities allow students to directly gain experience using modern protein purification instruments, such as Fast Protein Liquid Chromatography (FPLC). This laboratory exercise uses size exclusion chromatography (SEC) and...

Lipid oxidation is one of the major causes food spoilage for lipid-rich foods. In particular, oil-in-water emulsions, like mayonnaises and spreads, are prone to due increased interfacial area that facilitates contact between lipids hydrophilic pro-oxidants present in water phase. Polar, amphiphilic lipid species at oil/water interface, mono- (MAGs) di-acylglycerols (DAGs), act as starters initi...

Polycomb repressive complex-2 (PRC2) is a histone methyltransferase required for epigenetic silencing during development and cancer. Long non-coding RNAs (lncRNAs) can recruit PRC2 to chromatin. Previous studies identified PRC2 subunits in a complex with the apparent molecular weight of a dimer, which might be accounted for by the incorporation of additional protein subunits or RNA rather than ...

Treatment of Bacillus licheniformis α-amylase (BLA) with guanidine hydrochloride (GdnHCl) produced both denatured and aggregated forms of the enzyme as studied by circular dichroism, fluorescence, UV difference spectroscopy, size exclusion chromatography (SEC), and enzymatic activity. The presence of CaCl(2) in the incubation mixture produced significant recovery in spectral signals, being comp...

Estimation of the influence of the degree of esterification on the hydrodynamic properties of citrus pectins provides a simple demonstration of how chemical variation can influence structural properties of polysaccharides. Five citrus pectins with average degree of esterification 77.8, 65.0, 53.9, 37.8 and 27.9%, respectively were studied using capillary viscometry, sedimentation velocity, sedi...