The influence of Hofmeister series ions on hyaluronan swelling and viscosity

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F08%3A43865381" target="_blank" >RIV/70883521:28110/08:43865381 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28610/08:43865381
Result on the web
<a href="http://dx.doi.org/10.3390/molecules13051025" target="_blank" >http://dx.doi.org/10.3390/molecules13051025</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/molecules13051025" target="_blank" >10.3390/molecules13051025</a>

Result language
angličtina
Original language name
The influence of Hofmeister series ions on hyaluronan swelling and viscosity
Original language description
The dissolution of hyaluronan in water leads to its degradation, and as a resultits molecular weight decreases. The degradation of hyaluronan is mainly influenced bytemperature, solution composition, and also its pH. This study describes the influence ofHofmeister series ions on hyaluronan behaviour and hyaluronan film swelling bysolutions of these ions. It was found that Hofmeister ions show lyotropic effectsinfluencing the entanglement of hyaluronan coils and their expansion from solid polymerfilms into swollen gel state. The hydrophobic and hydrophilic interactions in the structureof hyaluronan macromolecules are represented by the mutual diffusion coefficient D(c),the mean mutual diffusion coefficient Ds , the expansion work of coil swelling RA?,s,theactivation enthalpy of diffusion connected with swelling HD,s and kinematic viscosity ofhyaluronan-ions solutions ?.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
BO - Biophysics
OECD FORD branch
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Publication year
2008
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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