Abstract
IN applying light-scattering techniques to molecular-weight and dissymmetry measurements for gelatin fractions in solution, serious doubts arose concerning the efficiency of the usual clarification methods (ultrafiltration, high-speed centrifugation). A convincing check of clarifying processes existed only for fractions of low molecular weight, where the experimental value of the dissymmetry, Z, should approximate to the theoretical value, unity, if all suspended impurities have been removed. For higher molecular weights, a solution free from impurities would be expected to give Z greater than 1, and the procedure adopted by other workers has been to repeat the clarification until Z became constant. It was suspected that this limit did not correspond with complete clarification, and that the use of this criterion caused significant errors in the 90° scatter (and M w) and large errors in the values of Z.
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STAINSBY, G. Gelatin Light-scattering, by a New Enzymic Digestion Technique. Nature 177, 745 (1956). https://doi.org/10.1038/177745a0
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DOI: https://doi.org/10.1038/177745a0
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