Thermostability

Note 1. All reagents and solvents must be dry Note S. Most sulfinates are reasonably thermostable. 

The use of thiazoles in polymer chains has received a certain amount of attention, especially where thermostable polymers are demanded. Several... 

A study of structural units, where a monomer is examined by physicochemical methods to determine its thermostability, its chemical and physical properties, and its sites of degradation. 

The pyrolysis thresholds of this series of compounds show that the thiazole structure is thermostable, decomposition temperatures being generally between 450 and 510°C. Other observations that can be made are ... 

As noted earlier, control of the column s temperature is critical to attaining a good separation in gas chromatography. For this reason the column is located inside a thermostated oven. In an isothermal separation the column is maintained at a constant temperature, the choice of which is dictated by the solutes. Normally, the tern-... 

Procedure. Prepare a set of external standards containing 0.5 g/L to 3.0 g/L creatinine (in 5 mM H2SO4) using a stock solution of 10.00 g/L creatinine in 5 mM H2SO4. In addition, prepare a solution of 1.00 x 10 M sodium picrate. Pipet 25.00 mL of 0.20 M NaOH, adjusted to an ionic strength of 1.00 M using Na2S04, into a thermostated reaction cell at 25 °C. Add 0.500 mL of the 1.00 x 10 M picrate solution to the reaction cell. Suspend a picrate ion-selective electrode in the solution, and monitor the potential until it stabilizes. When the potential is stable, add 2.00 mL of a... 

PGR amplification of a DNA sequence is faciHtated by the use of a heat-stable DNA polymerase, Taq polymerase (TM), derived from the thermostable bacterium Thermus aquaticus. The thermostable polymerase allows the repeated steps of strand separation, primer annealing, and DNA synthesis to be carried out ia a single reactioa mixture where the temperature is cycled automatically. Each cycle coasists of a high temperature step to deaature the template strands, a lower temperature annealing of the primer and template, and a higher temperature synthesis step. AH components of the reaction are present ia the same tube. 

Low Temperature Process. The low temperature process was developed when B. licheniformis and B. stearothermophilus a-amylases became commercially available in the 1970s. These enzymes ate more thermostable, more acidutic, and requite less calcium for stabiUty than the B. subtilis enzyme used in the EHE process. Consequendy, the high temperature EHE heat treatment step was no longer requited to attain efficient Hquefaction. 

Dual-Enzyme Processes. In some cases, especially in symp production in Europe, a Hquefaction process is used that incorporates both a thermostable enzyme and a high temperature heat treatment. This type of process provides better hydrolyzate tilterabiHty than that attained in an acid Hquefaction process (9). Consequendy, dual-enzyme processes were developed that utilized multiple additions of either B. licheniformis or B. stearothermophilus a-amylase and a heat treatment step (see Eig. 1). 

At low temperature, nonionic surfactants are water-soluble but at high temperatures the surfactant s solubUity in water is extremely smaU. At some intermediate temperature, the hydrophile—Hpophile balance (HLB) temperature (24) or the phase inversion temperature (PIT) (22), a third isotropic Hquid phase (25), appears between the oil and the water (Fig. 11). The emulsification is done at this temperature and the emulsifier is selected in the foUowing manner. Equal amounts of the oil and the aqueous phases with aU the components of the formulation pre-added are mixed with 4% of the emulsifiers to be tested in a series of samples. For the case of an o/w emulsion, the samples are left thermostated at 55°C to separate. The emulsifiers giving separation into three layers are then used for emulsification in order to find which one gives the most stable emulsion. 

Effect of Temperature and pH. The temperature dependence of enzymes often follows the rule that a 10°C increase in temperature doubles the activity. However, this is only tme as long as the enzyme is not deactivated by the thermal denaturation characteristic for enzymes and other proteins. The three-dimensional stmcture of an enzyme molecule, which is vital for the activity of the molecule, is governed by many forces and interactions such as hydrogen bonding, hydrophobic interactions, and van der Waals forces. At low temperatures the molecule is constrained by these forces as the temperature increases, the thermal motion of the various regions of the enzyme increases until finally the molecule is no longer able to maintain its stmcture or its activity. Most enzymes have temperature optima between 40 and 60°C. However, thermostable enzymes exist with optima near 100°C. 

In the alcohol industry, grain or potato raw materials are milled and water added to form a slurry or mash which is heated either batchwise or continuously. Traditionally, the mash is heated to 150°C by the injection of Uve steam. To reduce viscosity, a-amylases are added both during beating to 150°C and during cooling. Thermostable a-amylases from Bacillus licheniformis are the most commonly used enzymes for these processes (68). 

Bis(2,4,6-trinitrophenyl)methane when treated with NaAc in acetic acid produced (580) as a thermostable explosive (80MIP41600). The conversion of o-nitrotoluene into 2,1-benzisoxazole was effected by mercury(II) oxide catalysis. A mercury containing intermediate was isolated and was demonstrated to be converted into 2,1-benzisoxazole (67AHC(8)277). The treatment of o-nitrotoluene derivative (581) with sulfuric acid gave (582) in 35% yield (72MI41607). 

Steinbacher, S., et al. Crystal structure of P22 tailspike protein interdigitated subunits in a thermostable trimer. Science 265 383-386, 1994. 

We will discuss three different approaches to engineer a more thermostable protein than wild-type T4 lysozyme, namely (1) reducing the difference in entropy between folded and unfolded protein, which in practice means reducing the number of conformations in the unfolded state, (2) stabilizing tbe a helices, and (3) increasing the number of bydropbobic interactions in tbe interior core. 

One long a helix connects the two domains (purple). Thermostable mutants of this protein were constructed by introducing disulfide bridges at three different places (yellow). 

Matthews, B.W., Nicholson, H., Becktel, WJ. Enhanced protein thermostability from site-directed mutations that decrease the entropy of unfolding. Proc. Natl. 

Prepare the solutions and measure the pH at one temperature of the kinetic study. Of course, the pH meter and electrodes must be properly calibrated against standard buffers, all solutions being thermostated at the single temperature of measurement. Carry out the rate constant determinations at three or more tempertures do not measure the pH or change the solution composition at the additional temperatures. Determine from an Arrhenius plot of log against l/T. Then calculate Eqh using Eq. (6-37) or (6-39) and the appropriate values of AH and AH as discussed above. 

The filtrate was allowed to stand overnight and the fat skimmed off the top. After cooling to 100°F, the filtrate was transferred to a tank with thermostated water and the temperature set at 95° to 100°F. 24 gallons of pancreatic extract, prepared as described above, was added in 4-gallon increments every 12 hours for 3 days. The batch was brought to a boil and cooled to room temperature. 

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