In situ ellipsometry was used to study the adsorption/desorption of highly purified lipase from Humicola lanuginosa in mixtures with surfactants, at the solid/liquid interface. The effect of the surfactant was studied both when it was allowed to adsorb in mixture with lipase and when added after lipase adsorption. Silica surfaces, totally or partially methylated, were used and the surfactants wereIn situ ellipsometry was used to study the adsorption/desorption of highly purified lipase from Humicola lanuginosa in mixtures with surfactants, at the solid/liquid interface. The effect of the surfactant was studied both when it was allowed to adsorb in mixture with lipase and when added after lipase adsorption. Silica surfaces, totally or partially methylated, were used and the surfactants were

The removal of lysozyme adsorbed to a hydrophobic surface by a non-ionic surfactant, C12E5, was investigated using in situ ellipsometry. Both the adsorption and removal of protein were studied at different protein and surfactant concentrations. The surfaces used were methylated silica surfaces and the experiments were carried out at pH 5.6 in 0.01 M NaCl solution. The adsorption isotherm of lysozyThe removal of lysozyme adsorbed to a hydrophobic surface by a non-ionic surfactant, C12E5, was investigated using in situ ellipsometry. Both the adsorption and removal of protein were studied at different protein and surfactant concentrations. The surfaces used were methylated silica surfaces and the experiments were carried out at pH 5.6 in 0.01 M NaCl solution. The adsorption isotherm of lysozy

The extensive fouling common in the food industry puts high demands on equipment cleaning. The adsorption of β-lactoglobulin and its removal by the anionic surfactant sodium dodecyl sulphate (SDS) were followed at pH 6.0 using in situ ellipsometry. Hydrophilic chromium oxide and stainless steel together with hydrophobic methylated silica were studied at different temperatures. Differences between

The adsorption of β-lactoglobulin onto methylated silica surfaces and the subsequent protein removal by the anionic surfactant sodium dodecyl sulphate (SDS) were followed using in-situ ellipsometry. Experiments were performed at pH 6.0 in phosphate-buffered saline solution. Parameters varied include temperature, length of time for protein adsorption from solution and surface residence time of β-la

The competition between mixtures of fibrinogen and a non-ionic surfactant (C12E5) with respect to adsorption onto a wettability gradient solid surface was studied by the use of ellipsometry. The effects of surface hydrophobicity and surfactant association were investigated. Furthermore the effect of clouding of the surfactant was studied by performing measurements at temperatures above and below t

The adsorption of lysozyme onto silicon oxide surfaces was investigated using in situ ellipsometry. Both the adsorption kinetics and the desorption upon rinsing with buffer were followed and the experimental data obtained were compared to models for adsorption kinetics. The effects of concentration, time of adsorption, and ionic strength were studied. The adsorbed amount reached a semiplateau with

The effect of net charge and charge location on the adsorption and dodecyltrimethylammonium bromide (DTAB)-mediated elutability of bacteriophage T4 lysozyme was monitored at hydrophilic and hydrophobic silica surfaces with in situ ellipsometry. Mutant lysozymes were produced by substitution of selected lysine residues with glutamic acid, each substitution thus decreasing the net charge of the prot

The effect of structural stability on the adsorption and dodecyltrimethylammonium bromide (DTAB)-mediated elutability of bacteriophage T4 lysozyme was monitored at hydrophilic and hydrophobic silica surfaces with in situ ellipsometry. Mutant lysozymes were produced by substitution of the isoleucine at amino acid position three, yielding a set of proteins with values of ΔGunfolding ranging from 1.2

Particle-stabilized emulsions, called Pickering emulsions, can be produced by using starch particles. In this work we studied how the properties of the starch particles affect the droplet size and creaming of such emulsions. In the study, various sizes of starch particles were generated by two different methods and used to stabilize Pickering emulsions. Sedimentation according to Stokes’ law was u

Starch microspheres were produced by emulsification of a starch dispersion in an aqueous polyethylene glycol (PEG) solution. Crystalline/ordered structure was formed within these starch droplets during incubation at 6 °C for 25 h followed by incubation at 37 °C for 28 h. After incubation at 37 °C the crystalline structure in the samples was of type B. The crystallization process of microspheres wa

Fifty years have passed since the Stockholm School of economic thought was carried to the font by Bertil Ohlin. As was fitting, the anniversary was celebrated with a conference in Stockholm to which prominent economists made pilgrimage from near and far. Even before this, an extra fine commemorative gift had been proffered in Lund, the very city from which such bitter criticism had once upon a tim