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2.2.13. The wormlike
chain model
(WC)
109
2.2.14. The persistence
length
112
2.2.15. Determination of
the persistence
length
from
experimental data
113
3.1. POLYELECTROLYTE FUNDAMENTALS
116
3.1.1. Definition and
introduction.
116
3.1.2. Counterions: Essential
components with major
influence
116
3.1.3. Changing
counterions
(salt
forms)
117
3.1.4. Polyelectrolyte
effects:
solubility
118
3.1.5. Polyelectrolyte
effects: Role of
ionic
strength.
119
3.1.6. Charge manipulation: pH and acid-‐base
titration – basic
concepts
122
3.1.7. Charges and
isoelectric point of an amino acid protein
124
3.1.8. Charges and
isoelectric point of a protein
126
3.1.9. Acid-‐base
titrations of polyelectrolytes: pK
a
depends on
the degree of
ionization
127
3.1.10. Titration of
chitosan: A polycationic polysaccharide
131
3.1.11. Polyelectrolyte
complexes
133
3.2. Thermodynamics:
Important
tool
in biochemistry
135
3.2.1. General
comments
135
3.2.2.
Introductory
example:
ITC
(Isothermal
titration
calorimetry)
136
3.2.3. Thermodynamics of dilute
solutions: Fundamentals
(keywords)
137
3.2.4. The general
thermodynamic
equation
for dilute
solutions:
138
3.2.5. Chemical potential of a
simple
two-‐component
system
140
3.2.6. Second
virial
coefficient
(A
2
)
142
3.2.7. A
2
: High or
low?
143
3.2.8. A
2
:
Important
link
to
chain
statistics
144
3.2.9. Finding θ-‐conditions by
experiment
145
3.3. Osmometry
146
3.3.1. General
146
3.3.2. Using osmometry
to determine M
n
147
3.3.3. Polydispersity: Osmometry provides M
n
.
147
3.4. The Donnan equilibrium
149
3.4.1. Definition
149
3.4.2. Calculating
the osmotic pressure and A
2
150
3.4.3. A practical example:
151
3.4.4. A
2
: The
ideal Donnan
term
152
3.4.5. Osmotic pressure of polyelectrolytes: Calculations and
examples.
153
3.4. Order-‐disorder
transitions
156
4.1. L-‐AMINO ACIDS
(overview)
158
4.1.1. NON-‐POLAR
(HYDROPHOBIC) R-‐GROUPS
158
4..1.2. POLAR
(HYDROPHILIC) R-‐GROUPS
159
4.1.3. CHARGED R-‐GROUPS
160
4.2. Amino acid
composition
161
4.3. PROTEIN SEQUENCING
162
4.4. PROTEIN STRUCTURE
165
5.1. Degradation of polysaccharides: Chemistry
192
5.1.1. Glycosidic
linkages
192
5.1.2. Acid hydrolysis –
cyclic mechanism
193
5.1.3. Different
sugars are hydrolysed at
very different
rates
195
5.1.4.
Intramolecular acid hydrolysis
in alginates
196