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  2. Salt bridge (protein and supramolecular) - Wikipedia

    en.wikipedia.org/wiki/Salt_bridge_(protein_and...

    To maintain the salt bridge, His31 will attempt to keep its proton as long as possible. When the salt bridge is disrupted, like in the mutant D70N, the pK a shifts back to a value of 6.9, much closer to that of His31 in the unfolded state. The difference in pK a can be quantified to reflect the salt bridge’s contribution to free energy.

  3. Salt crust - Wikipedia

    en.wikipedia.org/wiki/Salt_crust

    A salt crust is a method of cooking by completely covering an ingredient such as fish, chicken or vegetables in salt (sometimes bound together by water or egg white) before baking. The salt layer acts as insulation and helps cook the food in an even and gentle manner.

  4. DNA separation by silica adsorption - Wikipedia

    en.wikipedia.org/wiki/DNA_separation_by_silica...

    A chaotrope denatures biomolecules by disrupting the shell of hydration around them. This allows positively charged ions to form a salt bridge between the negatively charged silica and the negatively charged DNA backbone in high salt concentration. The DNA can then be washed with high salt and ethanol, and ultimately eluted with low salt.

  5. Salt bridge - Wikipedia

    en.wikipedia.org/wiki/Salt_bridge

    In electrochemistry, a salt bridge or ion bridge is an essential laboratory device discovered over 100 years ago. [ 1 ] It contains an electrolyte solution, typically an inert solution, used to connect the oxidation and reduction half-cells of a galvanic cell (voltaic cell), a type of electrochemical cell .

  6. Brining - Wikipedia

    en.wikipedia.org/wiki/Brining

    The salt draws moisture from the interior of the meat to the surface, where it mixes with the salt and is then reabsorbed with the salt essentially brining the meat in its own juices. The salt rub is then rinsed off and discarded before cooking. [3]

  7. Salting (food) - Wikipedia

    en.wikipedia.org/wiki/Salting_(food)

    Salting, either with dry salt or brine, was a common method of preserving meat until the middle of the 20th century, becoming less popular after the advent of refrigeration. Meat that had been preserved in this way was frequently called "junk" [ 4 ] or "salt horse". [ 5 ]

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  9. Liquid junction potential - Wikipedia

    en.wikipedia.org/wiki/Liquid_junction_potential

    The most common method of eliminating the liquid junction potential is to place a salt bridge consisting of a saturated solution of potassium chloride (KCl) and ammonium nitrate (NH 4 NO 3) with lithium acetate (CH 3 COOLi) between the two solutions constituting the junction. When such a bridge is used, the ions in the bridge are present in ...