2004
DOI: 10.1021/ja045525w
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Structural, Volumetric, and Thermodynamic Characterization of a Micellar Sphere-to-Rod Transition

Abstract: The thermotropic sphere-to-rod transition of nonionic surfactants was characterized in terms of a large set of parameters: the transition temperature and width, the partial volume, coefficient of thermal volume expansion, enthalpy, isobaric heat capacity, and structural parameters, such as radius of gyration and hydrodynamic radius. Data were recorded as a function of concentration of surfactants in H2O and in D2O. To this end, pressure perturbation calorimetry (PPC), small angle neutron scattering (SANS), dyn… Show more

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Cited by 69 publications
(80 citation statements)
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“…77,92,[94][95][96] Alpha provides information concerning the flexibility, relative volume fluctuations, macromolecule solvation, and accessible surface area of proteins. A large value of a may indicate a larger magnitude of volume fluctuations, enthalpy fluctuations or both.…”
Section: Protein Flexibility and Physical Stability Effects Of Tempermentioning
confidence: 99%
See 1 more Smart Citation
“…77,92,[94][95][96] Alpha provides information concerning the flexibility, relative volume fluctuations, macromolecule solvation, and accessible surface area of proteins. A large value of a may indicate a larger magnitude of volume fluctuations, enthalpy fluctuations or both.…”
Section: Protein Flexibility and Physical Stability Effects Of Tempermentioning
confidence: 99%
“…In almost all cases, a decreases as a function of temperature before the transition midpoint of thermal unfolding with the slope of a(T) reflecting the degree of hydration. Alpha has been shown to both increase 77,94,95 or decrease 93,96 dramatically at the transition midpoint of thermal unfolding. High coefficients of thermal expansion and their decrease as a function of temperature are thought to indicate the presence of numerous structure breaking hydrophilic side chains on the surface of proteins.…”
Section: Protein Flexibility and Physical Stability Effects Of Tempermentioning
confidence: 99%
“…The concentration-dependent changes in enthalpy were measured for myristyl maltoside using ITC at various temperatures. 148 The micelles dissociated on injection into the ITC cell until a CMC was obtained. This resulted in an isotherm with a 'quasi-sigmoidal' curve.…”
mentioning
confidence: 99%
“…The transition can also occur upon additions of salt [81], or increasing the temperature [82] since these decrease the hydrophilic area of the surfactants due to dehydration of the PEO chains.…”
Section: Sphere-to-rod Transitionmentioning
confidence: 99%