Hydration critical degree

From our experiments it can be concluded that the state of hydration sets a conformational state in the protein which controls the decay kinetics of the relatively stable M-412 intermediate in the protein, whereas the earlier shortlived intermediates (the K- andL-compo-nents) are not affected to any critical degree. Thus, the early events are obviously occurring within a microenvironment of the protein which is isolated from interaction with the surface of the membrane protein structure. 

Having established the population balances, it is important to understand how to evaluate the rate coefficients and associated parameters. First, the critical degree for micellar (z) and homogeneous (j ) nucleation can be obtained semiempirically based on free energies of hydration [30],... 

Riboflavin also may adsorbed on growing lactose crystals and alter the crystalline habit. Since it is naturally present in the whey from which lactose hydrate is made and is present in all dairy foods, its influence on lactose crystallization may be of special interest. Adsorption is dependent upon concentration of riboflavin in solution, on degree of lactose supersaturation and on temperature (Leviton 1943, 1944 Michaels and Van Krevald 1966). No adsorption occurs below a certain minimum (critical) concentration of riboflavin (2.5 uglml), but adsorption increases linearly with riboflavin concentration above this critical level. Increasing the temperature of crystallization results in reduced riboflavin adsorption. Adsorption is favored at lower supersat-... 

The Macinnes convention has come under criticism, and other methods have been proposed. Scales of ionic activity at ionic strengths above 0.1 have also been developed based on considerations of the degree of hydration of the ions involved (Bates et al., 1970). 

---