f The CE separation of monosialogangliosids (MSGLS) is generally difficult owing to theirmixed micelle formation. The addition of high concentration of borax to the buffer containing α-Cyclodextrin allowed for impro...f The CE separation of monosialogangliosids (MSGLS) is generally difficult owing to theirmixed micelle formation. The addition of high concentration of borax to the buffer containing α-Cyclodextrin allowed for improvement of selectivity of separation. Under the optimum conditions,several forms of MSGLS were successfully separated and the commercial standard GM1 gave twopeaks, suggesting that the standard may contain two different types of species.展开更多
Low pressure column chromatography with activated charcoal powder was used to separate the oligosaccharides and their isomers from the hydrolysates of konjac glucomannan.
THE interaction of surfactants with water-soluble polymers has been an active subject for manyyears. Early investigations were mainly concerned with the effect of synthetic detergents onnatural proteins, such as gel. ...THE interaction of surfactants with water-soluble polymers has been an active subject for manyyears. Early investigations were mainly concerned with the effect of synthetic detergents onnatural proteins, such as gel. These studies were motivated by observations of biologicalphenomena involving surfactants and proteins such as the inactivation of bacterial展开更多
文摘f The CE separation of monosialogangliosids (MSGLS) is generally difficult owing to theirmixed micelle formation. The addition of high concentration of borax to the buffer containing α-Cyclodextrin allowed for improvement of selectivity of separation. Under the optimum conditions,several forms of MSGLS were successfully separated and the commercial standard GM1 gave twopeaks, suggesting that the standard may contain two different types of species.
文摘Low pressure column chromatography with activated charcoal powder was used to separate the oligosaccharides and their isomers from the hydrolysates of konjac glucomannan.
文摘THE interaction of surfactants with water-soluble polymers has been an active subject for manyyears. Early investigations were mainly concerned with the effect of synthetic detergents onnatural proteins, such as gel. These studies were motivated by observations of biologicalphenomena involving surfactants and proteins such as the inactivation of bacterial
