INCREASING VISCOSITY OF E COLI CHROMATIN WITH INCREASING SHEAR

被引：11

作者：

THOMPSON, DS

HAYS, JB

GILL, SJ

机构：

[1] Department of Chemistry, University of California (San Diego), La Jolla, California

[2] Department of Chemistry, University of Colorado, Boulder, Colorado

[3] Engineering Physics Laboratory, Engineering Research Division, E. I. du Pont de Nemours & Company, Inc., Wilmington, Delaware

[4] Department of Biology And, Mccollum-Pratt Institute, Johns Hopkins University, Baltimore, Maryland

来源：

BIOPOLYMERS | 1969年 / 7卷 / 04期

关键词：

D O I：

10.1002/bip.1969.360070413

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

We have observed that the viscosity of a solution of E. coli chromatin increases as the shear to which the solution is subjected is suddenly increased. This dilatant effect is opposite to the usual thixotropic non‐Newtonian effects that are observed in DNA solutions. We suggest that the observed dilatancy may be explained in terms of shear‐induced aggregation of large DNA molecules. Conditions for aggregation are discussed in the context of the “cluster theory” of condensation. Copyright © 1969 John Wiley & Sons, Inc.

引用

页码：571 / &

共 20 条

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