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Effects of buffer composition on the kinetics of 70S initiation complex formation were studied as follows.
In the following series of experiments, we investigated the effect of the buffer composition on the encapsulation efficiency.
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The effect of the buffer composition and the preparation protocol on the dynamic surface tension (DST) and vesicle sizes of aqueous dipalmitoylphosphatidylcholine (DPPC) dispersions was studied.
While testing the His-Cre enzyme, we discovered that altering the recombination buffer composition had a marked effect on the number of colonies recovered after transformation of the Cre reaction into bacteria – a step that is traditionally inefficient.
(38) Hydrodynamic corrections were made on the basis of the known buffer composition, while partial specific volume was estimated on the basis of the peptide sequence, 39) as implemented in UltraScan.
The influence of separation buffer (composition, pH, SDS additive), on-chip electrokinetic sample stacking, and surface pretreatment of the PDMS PDMS and hybrid PDMS glass devices on the electrokinetic characteristics of microfluidics (νeo, μeo, ζ) and separation performance of on-chip capillary electrophoresis of neuromediators have been investigated.
To improve it and to propose a standard procedure for enzyme encapsulation, we separate each step and we studied the effect of each parameter on encapsulation: lipid and buffer composition and effect of the different physical treatment as freeze-thaw cycle or liposomes extrusion.
Details of each separation buffer composition are specified in the figure captions.
Final protocol and optimal buffer composition are described in the Methods.
Based on buffer composition and nitrilase amino acid sequence using the program SEDNTERP [ 48], buffer density and nitrilase partial specific volume were estimated to be 1.00585 g.mL-1 and 0.7331 mL.g-1, respectively.
Observation of diffusing DNA origami structures that were specifically attached to the cholesterol handles was crucially dependent on buffer composition.
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