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Books on the topic 'Hydrophobic interaction'

Author: Grafiati

Published: 4 June 2021

Last updated: 10 March 2023

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1

Hydrophilic interaction liquid chromatography (HILIC) and advanced applications. Taylor & Francis, 2011.

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2

Eunice, Li-Chan, ed. Hydrophobic interactions in food systems. CRC Press, 1988.

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3

Superhydrophobic surfaces. VSP, 2009.

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4

Tuulmets, Ants. Ultrasound and hydrophobic interactions in solutions. Nova Science Publishers, 2010.

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5

Riablershirun, Suppanee Kattiyaman. Studies of fountain solution/ Model ink film interactions on hydrophilic and hydrophobic model printing plates. Open University, 1993.

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6

Wang, Perry G. Hydrophilic Interaction Liquid Chromatography (Hilic) and Advanced Applications. Taylor & Francis Group, 2011.

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7

Wang, Perry G., and Weixuan He. Hydrophilic Interaction Liquid Chromatography (HILIC) and Advanced Applications. Taylor & Francis Group, 2011.

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8

Ben-Naim, Arieh Y. Hydrophobic Interactions. Springer London, Limited, 2012.

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9

Ben-Naim, Arieh Y. Hydrophobic Interactions. Springer, 2012.

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10

Nakai, Shuryo, and Eunice Li-Chan. Hydrophobic Interactions in Food Systems. CRC Press, 2018. http://dx.doi.org/10.1201/9781351073318.

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11

Nakai, Shuryo. Hydrophobic Interactions in Food Systems. Taylor & Francis Group, 2018.

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12

Nakai, Shuryo. Hydrophobic Interactions in Food Systems. Taylor & Francis Group, 2018.

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13

Nakai, Shuryo. Hydrophobic Interactions in Food Systems. Taylor & Francis Group, 2018.

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14

Hydrophobic Interactions in Food Systems. Taylor & Francis Group, 2017.

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15

Nakai, Shuryo. Hydrophobic Interactions in Food Systems. Taylor & Francis Group, 2018.

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16

Hydrophobic and Superhydrophobic Organic-Inorganic Nano-Hybrids. Taylor & Francis Group, 2018.

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17

Self-Cleaning of Surfaces and Water Droplet Mobility. Elsevier, 2019.

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18

Hu, Xiao Wen. Hydrophobic interactions and liquid crystallisation in collagen assembly. 1996.

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19

Dwenger, Stefan. Transport interactions between gas and water in thin hydrophobic porous layers. Logos Verlag Berlin, 2016.

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20

Clarke, Andrew. Water. Oxford University Press, 2017. http://dx.doi.org/10.1093/oso/9780199551668.003.0005.

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Abstract:

Liquid water is essential for life, and a metabolically active cell is ~70% water. The physical properties of liquid water, and their temperature dependence, are dictated to a significant extent by the properties of hydrogen bonds. From an ecological perspective, the important properties of liquid water include its high latent heats of fusion and vapourisation, its high specific heat, the ionisation, low dynamic viscosity and high surface tension. The solubility in water of oxygen, carbon dioxide and the calcium carbonate used to build skeletons in many invertebrates groups all increase with decreasing temperature. The hydrophobic interaction is important in the formation of cellular membranes and the folding of proteins; its strength increases with temperature, which may be a factor in the cold-denaturation of cellular macromolecules. The cell is extremely crowded with macromolecules. Coupled with the highly structured water close to membranes or protein surfaces and the hydration shells around ions, this means that the behaviour of water in cells is different from that of bulk water. The thermal behaviour of isolated cellular components studied in dilute aqueous buffers many not reflect accurately their behaviour in the intact cell or tissue.

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21

Jo, Euijung. Electrostatic and hydrophobic interactions of myelin basic protein and magainin peptide with lipids. 1998.

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22

Hydrophobic contaminant dynamics in Freshwater Lakes: The role of process interactions, equilibrium-partitioning onto particulates and the nepheloid layer. National Library of Canada, 1996.

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23

Water in Biological and Chemical Processes Cambridge Molecular Science. Cambridge University Press, 2013.

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24

Drug Delivery Strategies For Poorly Watersoluble Drugs. John Wiley and Sons Ltd, 2013.

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