This unusual behaviour is related to changes in the ionic strength caused by the titrant.doi:10.1016/S0021-9673(01)96023-6Johan VindevogelPat SandraJournal of Chromatography ACamilleri, P. and Okafo, G. (1991) Simultaneous pH and ionic strength effects and buffer selection in capillary ...
24.2.2. Selection of a buffer It is difficult to give foolproof advice here, but a few guidelines may be helpful in choosing a suitable buffer system and adequate additives. Buffers can be divided into anionic, cationic and zwitterionic substances. In general, anionic buffers are weak acids whi...
The liquid compositions prepared in the above manner was kept at 50° C. for three days to measure the amounts of surviving PTH using RP HPLC. As a result, it was confirmed that the lyophilized PTH composition was very stable as the amount of surviving PTH composition hydrated by stilled ...
We examined how the selection of skin barriers in proportion to the drainage was obtained for clinical use. Digestive juice was carried in 9 kinds of prototypes,taking the development of skin barriers with high buffer action into consideration,and pH was measured on a time-dependent basis. Ten ...
Aided by the dump valve, 100 fmol of angiotensin could be fractionated and identified on the slope of a 10 脳 106 fmol of leucine enkephalin HPLC peak. On-line buffer removal and fraction selection eliminate the need for additional preparation steps than can lead to excessive sample losses.doi...
A crucial aspect of the development of a mAb therapeutic is the selection of an appropriate formulation buffer. Formulation buffers are typically highly optimised to protect the mAb from degradation [2]. Amino acids are commonly used in formulation buffers, either as the main buffering component, ...
The result is a limited number of prototype formulations prepared, affording a minimal formulation design space and potentially leading to selection of a suboptimal formulation or at least a protracted development exercise. In addition, sample preparation techniques can vary widely between scientists, ...
Protein Engineering, Design and Selection, 19 (12) (2006), pp. 537-545, 10.1093/protein/gzl041 View in ScopusGoogle Scholar Anema, 2021 S.G. Anema Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins International Dairy Journal, 122 (105136)...