The role of hydration force on the stability of the suspension of Saccharomyces cerevisiae-application of the extended DLVO theory

被引：50

作者：

Chang, YI ^{[1
]}

Chang, PK ^{[1
]}

机构：

[1] Tunghai Univ, Dept Chem Engn, Taichung 40704, Taiwan

来源：

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS | 2002年 / 211卷 / 01期

关键词：

hydration force; stability; cell; DLVO theory;

D O I：

10.1016/S0927-7757(02)00238-8

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Including with the term of repulsive hydration force, the extended DLVO theory adopted in the present paper can successfully describe the stability of cell suspension, Saccharomyces cerevisiae THB001, over a wide range of pH and NaCl concentration. By using the experimental results of zeta potential and turbidity measurements, the parameter values of the hydration energy equation are estimated. It is found that, since the turbidity of cell suspension decreases with the increase of NaCl concentration at isoelectric point, hence the hydration energy existed between cells is repulsive and is an inherent surface property of S. cerevisiae THB001 (C) 2002 Elsevier Science B.V. All rights reserved.

引用

页码：67 / 77

页数：11

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