Quasielastic light scattering is used to study the effect of ionic strength on the dynamic behavior of DNA. In a first approach the spectrum of scattered light is analyzed in terms of a single relaxation process. T h e large difference between the ohserved behavior and that expected according to a p
Quasielastic light-scattering studies on dinucleosomal-sized DNA: Ionic-strength dependence
โ Scribed by Kenneth S. Schmitz; Mei Lu
- Publisher
- Wiley (John Wiley & Sons)
- Year
- 1984
- Tongue
- English
- Weight
- 725 KB
- Volume
- 23
- Category
- Article
- ISSN
- 0006-3525
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โฆ Synopsis
a t Kansas C i t y , Kansas C i t y , Missouri 64110
Synopsis
Quasielastic light-scattering (QELS) studies were performed on a monodisperse preparation of dinucleosomal-sized DNA having an average of 375 base pairs. The QELS data were obtained a t several time intervals a t each angle examined over the range 30' < 8 < 60" for the ionic strength solvents 500, 50, 10, and 1 mM in KCI. What results from this study is that two relaxation domains persist over the entire ionic strength range where the "splitting" between these two domains increases as the ionic strength is lowered. The ordinate intercept of Dapp vs C,/2C,, where C , is the polyion concentration and C, is the added salt concentration, is shown to give the "true" hydrodynamic value for the diffusion coefficient. The "splitting phenomenon" is interpreted in terms of two models currently in vogue: small ion-polyion coupled modes and translational-rotational coupled modes for rigid rods in congested solutions. Although neither model is in perfect agreement with the experimental results, the small ion-polyion coupled mode theory appears to provide a better quantitative description of the observations.
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## Abstract The normal modes for a mixture of charged macromolecules and electrolyte solution are calculated. We derive a generalized Debye relaxation time and the apparent diffusion coefficient of the macroion, which is shown to increase from its Stokes value, obtained in excess of added salt, wit
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