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[null,"1.","Record Nr.",null,"UNINA9910145422003321"]
[null,null,"Titolo",null,"DNA interactions with polymers and surfactants [[electronic resource] /] / edited by Rita Dias and Björn Lindman"]
[null,null,"Pubbl/distr/stampa",null,"Hoboken, N.J., : John Wiley, c2008"]
[null,null,"ISBN",null,"1-281-28527-7"]
[{"$nulls":4},"9786611285272"]
[{"$nulls":4},"0-470-28636-9"]
[{"$nulls":4},"0-470-28635-0"]
[null,null,"Descrizione fisica",null,"1 online resource (436 p.)"]
[null,null,"Disciplina",null,"572.8/6"]
[{"$nulls":4},"572.86"]
[null,null,"Soggetti",null,"DNA"]
[{"$nulls":4},"Polymers"]
[{"$nulls":4},"Surface active agents"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"DNA INTERACTIONS WITH POLYMERS AND SURFACTANTS; CONTENTS; Preface; Contributors; 1 Polyelectrolytes. Physicochemical Aspects and Biological Significance; 1.1 Introduction; 1.2 Polyelectrolytes and Biological Function; 1.3 Electrostatic Interactions; 1.3.1 Ion Distributions and the Poisson-Boltzmann Equation; 1.3.2 Debye-Hückel Theory; 1.4 Solution Properties; 1.5 Flexibility; 1.5.1 The Concept of Persistence Length; 1.5.2 Interactions and the Separation of Length Scales; 1.5.3 Polyelectrolyte Behavior: Electrostatic Persistence Length; 1.5.4 DNA Persistence Length; References"]
[{"$nulls":4},"2 Solution Behavior of Nucleic Acids2.1 Biological Function of Nucleic Acids; 2.2 Discovery of DNA; 2.3 Structure of Nucleic Acids; 2.3.1 DNA; 2.3.2 RNA; 2.3.3 Analogues of Nucleic Acids; 2.4 Nuclei Acids Nanostructures; 2.4.1 DNA; 2.4.2 RNA; 2.5 Behavior of DNA in Solution; 2.5.1 Ionization Equilibrium; 2.5.2 Flexibility of Nucleic Acids; 2.6 Melting of Double-Stranded DNA; 2.6.1 Effect of Base Composition; 2.6.2 Effect of Ionic Strength; 2.6.3 Effect of pH; 2.6.4 Dependence on DNA Chain Length; 2.6.5 Dependence on DNA Concentration; Acknowledgments; References"]
[{"$nulls":4},"3 Single DNA Molecules: Compaction and Decompaction3.1 Introduction; 3.2 Condensation and Compaction of DNA by Surfactants; "]
[{"$nulls":4},"3.2.1 Linear DNA Condensation/Compaction by Positively Charged Surfactants; 3.2.2 Compaction of Plasmid DNA with Surfactants; 3.2.3 Non-ionic Surfactants; 3.2.4 Zwitterionic Surfactants; 3.2.5 Decompaction of DNA-Surfactant Complex; 3.3 DNA Condensation by Cationic Liposomes; 3.4 DNA Compaction and Decompaction by Multivalent Cations; 3.5 DNA Compaction by Polycations; 3.6 Compaction of DNA in a Crowded Environment of Neutral Polymer; 3.7 Conclusion; References"]
[{"$nulls":4},"4 Interaction of DNA with Surfactants in Solution4.1 Introduction; 4.1.1 Surfactants; 4.1.2 Polymer-Surfactant Interactions; 4.1.3 Polyelectrolyte-Oppositely Charged Surfactant Interactions; 4.1.4 DNA-Surfactant Interactions; 4.2 DNA-Cationic Surfactant Interactions; 4.2.1 Solution Behavior; 4.2.2 Effect of the Surfactant Chain Length; 4.2.3 Effect of the Surfactant Head-group; 4.2.4 Structure of DNA-Surfactant Complexes; 4.2.5 DNA Is an Amphiphilic Polyelectrolyte; 4.3 DNA Covalent Gels and Their Interaction with Surfactants; 4.4 Applications; 4.4.1 Control of DNA Compaction/Decompaction"]
[{"$nulls":4},"4.4.2 Purification4.4.3 Gene Transfection; Acknowledgments; References; 5 Interaction of DNA with Cationic Polymers; 5.1 Introduction; 5.2 Theory of DNA Interacting with Polycations; 5.2.1 Manning Condensation; 5.2.2 Counterion Release; 5.2.3 Short-Range Attractive Force due to Ion Correlations; 5.2.4 Phase Diagrams of Condensed DNA-Polycation Phases; 5.2.5 Finite-Size Aggregates; 5.3 Condensation of DNA, Phase Diagram, and Structure; 5.3.1 Short Polycations and Multivalent Cations; 5.3.2 Long Polycations and Basic Proteins; 5.4 Formation of Polycation-DNA Complexes: Polyplexes"]
[{"$nulls":4},"5.5 DNA-Nanoparticles for Gene Delivery"]
[null,null,null,"Sommario/riassunto","A broad overview of the interaction of DNA with surfactants and polymers Due to the potential benefits of biotechnology, interest in the interaction between DNA and surfactants and polymers has become increasingly significant. Now, DNA Interactions with Polymers and Surfactants provides an extensive, up-to-date overview of the subject, giving readers a basis for understanding the factors leading to complexation between DNA and different cosolutes, including metal ions, polyelectrolytes, spermine, spermidine, surfactants and lipids, and proteins. Topical coverage includes:"]
[null,"2.","Record Nr.",null,"UNINA9910640899203321"]
[null,null,"Titolo",null,"Cilia : structure and motility / edited by Stephen M. King, Gregory J. Pazour"]
[null,null,"Pubbl/distr/stampa",null,"Amsterdam [etc.], : Elsevier, 2009"]
[null,null,"ISBN",null,"9780123749734"]
[null,null,"Descrizione fisica",null,"XII, 332 p. : ill. ; 25 cm"]
[null,null,"Disciplina",null,"571.67"]
[null,null,"Soggetti",null,"Movimento cellulare"]
[null,null,"Locazione",null,"SC1"]
[null,null,"Collocazione",null,"BSF-MET.CEL-91"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"3.","Record Nr.",null,"UNINA9910781810303321"]
[null,null,"Titolo",null,"Texts, tasks, and theories [[electronic resource] /] / edited by Tobias Robert Klein, Ulrike Auga & Viola Prüschenk"]
[null,null,"Pubbl/distr/stampa",null,"Amsterdam ; ; New York, : Rodopi, 2007"]
[null,null,"ISBN",null,"94-012-0564-7"]
[{"$nulls":4},"1-4356-4461-1"]
[null,null,"Descrizione fisica",null,"1 online resource (241 p.)"]
[null,null,"Collana",null,"Matatu ; ; no. 35"]
[{"$nulls":4},"Versions and subversions in African literatures ; ; 3"]
[{"$nulls":4},"Humboldt contributions ; ; v. 3"]
[null,null,"Disciplina",null,"808"]
[{"$nulls":4},"809.896"]
[null,null,"Soggetti",null,"African literature - History and criticism"]
[{"$nulls":4},"Postcolonialism in literature"]
[{"$nulls":4},"Literature, Modern - 20th century - History and criticism"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references."]
[null,null,"Nota di contenuto",null,"Texts, Tasks, and Theories; CONTENTS; ACKNOWLEDGEMENTS AND NOTICE; INTRODUCTION; LANGUAGE, MODERNISM, AND MODERNITY; NEW READINGS IN AFRICAN LITERATURE AND POSTCOLONIAL THEORY; AFRICAN LITERATURE AND CONTEMPORARY SOCIETY: IDENTITY, DISSIDENCE, AND CULTURAL PRACTICE; NOTES ON CONTRIBUTORS AND EDITORS; NOTES FOR CONTRIBUTORS"]
[null,null,null,"Sommario/riassunto","African literary theory has recently gained immensely from an emerging multitude of perspectives and scholarly approaches. This volume offers a welcome opportunity to assess trends in the twenty-first century's discourse on African literature: Twelve different articles treat such lively issues as modernity, nation, civil society, postcolonial theory, and feminism, relating these both to more recent short stories, poems, and novels and to a large variety of texts that have in one way or another acquired canonical status. The first section \"Language, Modernity and Modernism\" explores social and a"]
[null,"4.","Record Nr.",null,"UNINA9910817189203321"]
[null,null,"Autore",null,"Mouritsen Ole G."]
[null,null,"Titolo",null,"Mouthfeel : how texture makes taste / / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen"]
[null,null,"Pubbl/distr/stampa",null,"New York : , : Columbia University Press, , 2017"]
[{"$nulls":4},"©2017"]
[null,null,"ISBN",null,"0-231-54324-7"]
[null,null,"Descrizione fisica",null,"1 online resource (372 pages) : color illustrations, photographs"]
[null,null,"Collana",null,"Arts and Traditions of the Table: Perspectives on Culinary History"]
[null,null,"Disciplina",null,"664/.072"]
[null,null,"Soggetti",null,"Food texture"]
[{"$nulls":4},"Taste"]
[{"$nulls":4},"Food - Sensory evaluation"]
[{"$nulls":4},"Food preferences"]
[{"$nulls":4},"Cooking"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Frontmatter -- Contents -- Preface -- Acknowledgments -- 1. The Complex Universe of Taste and Flavor -- 2. What Makes Up Our Food? -- 3. The Physical Properties of Food: Form, Structure, and Texture -- 4. Texture and Mouthfeel -- 5. Playing Around with Mouthfeel -- 6. Making Further Inroads into the Universe of Texture -- 7. Why Do We Like the Food That We Do? -- Epilogue: Mouthfeel and a Taste for Life -- Glossary -- Bibliography -- Illustration Credits -- Index"]
[null,null,null,"Sommario/riassunto","Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications?Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs StyrbÃ¦k investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of "]
[{"$nulls":4},"mouthfeel, Mouritsen and StyrbÃ¦k advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation."]