|
|
Utilization of thermal analysis in study on protein denaturation
Bošeľová, Miriam ; Pekař, Miloslav (referee) ; Sedláček, Petr (advisor)
This bachelor thesis deals with the use of techniques of thermal analysis in the study of thermal denaturation of proteins. As a model protein was chosen lysozyme. In the experimental part were used two methods of thermal analysis – differential scanning calorimetry (DSC) and temperature modulated differential scanning calorimetry (TMDSC). One of the objectives of the study was to determine the utility of DSC and TMDSC in the study of lysozyme denaturation and to futher characterize the results we can obtain from the individual methods. Another goal was the optimization of TMDSC. During optimalization of TMDSC heat-iso, heat-only and heat-cool modes were compared in 60 seconds and 100 second periods. By selected methods was observed denaturation of lysozyme. Denaturation of lysozyme is predominantly created by reversible component of the heat flow and the denaturation temperature is in the range of 71,16 °C to 75,21 °C depending on the set parameters.
|
|
|
Utilization of thermal analysis in the study on effects of microbial inhibitors
Bošeľová, Miriam ; Obruča, Stanislav (referee) ; Sedláček, Petr (advisor)
This diploma thesis deals with the use of thermal analysis in the study on effects of microbial inhibitors. The main aim of this work was to determine the utilization of the method, which is mainly used in different fields of science and research. Three bacterial strains: Cupriavidus necator H16, its mutant strain Cupriavidus necator PHB-4 and Halomonas halophila, were used as model microorganisms. The inhibitory effect of levulinic acid on growth and metabolic activity was monitored by microcalorimetry. It was found that bacteria were able to adapt to levulinic acid to a certain concentration - Cupriavidus necator to 5 g/l and Halomonas halophila to 2 g/l. The thermal analysis results were compared to a conventional method, which is commonly used to study the growth of microorganisms.
|
|
|
Utilization of thermal analysis in the study on effects of microbial inhibitors
Bošeľová, Miriam ; Obruča, Stanislav (referee) ; Sedláček, Petr (advisor)
This diploma thesis deals with the use of thermal analysis in the study on effects of microbial inhibitors. The main aim of this work was to determine the utilization of the method, which is mainly used in different fields of science and research. Three bacterial strains: Cupriavidus necator H16, its mutant strain Cupriavidus necator PHB-4 and Halomonas halophila, were used as model microorganisms. The inhibitory effect of levulinic acid on growth and metabolic activity was monitored by microcalorimetry. It was found that bacteria were able to adapt to levulinic acid to a certain concentration - Cupriavidus necator to 5 g/l and Halomonas halophila to 2 g/l. The thermal analysis results were compared to a conventional method, which is commonly used to study the growth of microorganisms.
|
|
|
Utilization of thermal analysis in study on protein denaturation
Bošeľová, Miriam ; Pekař, Miloslav (referee) ; Sedláček, Petr (advisor)
This bachelor thesis deals with the use of techniques of thermal analysis in the study of thermal denaturation of proteins. As a model protein was chosen lysozyme. In the experimental part were used two methods of thermal analysis – differential scanning calorimetry (DSC) and temperature modulated differential scanning calorimetry (TMDSC). One of the objectives of the study was to determine the utility of DSC and TMDSC in the study of lysozyme denaturation and to futher characterize the results we can obtain from the individual methods. Another goal was the optimization of TMDSC. During optimalization of TMDSC heat-iso, heat-only and heat-cool modes were compared in 60 seconds and 100 second periods. By selected methods was observed denaturation of lysozyme. Denaturation of lysozyme is predominantly created by reversible component of the heat flow and the denaturation temperature is in the range of 71,16 °C to 75,21 °C depending on the set parameters.
|
guest ::
