Effect of agents affecting water structure on the uptake of saccharides by agar and polyacrylamide gels

✍ Scribed by K. Sigler

• Publisher: Wiley (John Wiley & Sons)
• Year: 1974
• Tongue: English
• Weight: 512 KB
• Volume: 13
• Category: Article
• ISSN: 0006-3525
• DOI: 10.1002/bip.1974.360131212

✦ Synopsis

Abstract

Uptake of D‐xylose, D‐glucose, lactose, and dextran 10 was studied in 3% and 12.5% polyacrylamide gels in the presence of 2 M LiCl, 2 M NaCl, 2 M KCl, 2 M RbCl, 2 M CsCl, 2 M MgCl~2~, 2 M CaCl~2~, 1 M NaF, 1 M NaI, 0.5 M guanidine thiocyanate, 0.5 M guanidine sulphate, and 0.5 M N,N′‐diethylurea. With the exception of N,N′‐diethylurea and, in some cases, LiCl, which had an accelerating effect, the compounds retarded considerably the uptake of saccharides by agar gel but had only a slight effect in polyacrylamide. The nature of the gel is thus of primary importance in interactions of this type. According to the magnitude of their effect on saccharide uptake, the salts used were arranged into several series. An attempt was made to correlate the effects of individual salts with their hydration properties. The strongest effect was found to be exerted by KCl, RbCl, and CsCl, i.e., by chlorides of cations possessing negative hydration shells.