Correction of the equilibrium temperature caused by slight evaporation of water in protein crystal growth cells during long-term space experiments at International Space Station

• 資料種別: 記事
• タイトル: Correction of the equilibrium temperature caused by slight evaporation of water in protein crystal growth cells during long-term space experiments at International Space Station
• 著者標目: Takahisa Fujiwara; Yoshihisa Suzuki; Izumi Yoshizaki; Katsuo Tsukamoto; Kenta Murayama; Seijiro Fukuyama; Kouhei Hosokawa; Kentaro Oshi; Daisuke Ito; Tomoya Yamazaki; https://orcid.org/0000-0001-8190-3778; Masaru Tachibana; Hitoshi Miura; https://orcid.org/0000-0001-8891-1658
• 出版年月日等: 2015-08-01
• 出版年（W3CDTF）: 2015-08-01
• タイトル（掲載誌）: Review of Scientific Instruments
• 巻号年月日等（掲載誌）: 86 8
• 掲載巻: 86
• 掲載号: 8
• 掲載ページ: 083704-
• 掲載年月日（W3CDTF）: 2015-08-01
• ISSN（掲載誌）: 00346748
• 出版事項（掲載誌）: AIP Publishing
• 件名標目: Extraterrestrial Environment; Temperature; Water; Solubility; Muramidase; Spacecraft; Volatilization; Crystallization
• 対象利用者: 一般
• 標準番号（その他）: PMID : 26329200
• DOI: 10.1063/1.4928491
• 作成日（W3CDTF）: 2015-08-17
• 関連情報（URI）: https://pubs.aip.org/aip/rsi/article-pdf/doi/10.1063/1.4928491/14053554/083704_1_online.pdf
• 参照: Development of compartment for studies on the growth of protein crystals in space; https://cir.nii.ac.jp/crid/1050282813997180288; Very Low Nucleation Rates of Glucose Isomerase Crystals under Microgravity in the International Space Station; https://cir.nii.ac.jp/crid/1050865265018773120; First Direct Observation of Impurity Effects on the Growth Rate of Tetragonal Lysozyme Crystals under Microgravity as Measured by Interferometry; https://cir.nii.ac.jp/crid/1360285708097353088
• 参照: Growth rate measurements of lysozyme crystals under microgravity conditions by laser interferometry; https://cir.nii.ac.jp/crid/1360002217100827136; Relative Effectiveness of Various Ions on the Solubility and Crystal Growth of Lysozyme; https://cir.nii.ac.jp/crid/1360011145890125824; Solubility measurements by in situ observation of the apex region formed by the (110), (11̄0) and (101) faces of tetragonal lysozyme crystals; https://cir.nii.ac.jp/crid/1360574095710749184; Interferometric Observation of the Interfacial Concentration Gradient Layers Around a Lysozyme Crystal; https://cir.nii.ac.jp/crid/1360847871772392448; The solubility of the tetragonal form of hen egg white lysozyme from pH 4.0 to 5.4; https://cir.nii.ac.jp/crid/1361137045482520448; Protein solubilities determined by a rapid technique and modification of that technique to a micro-method; https://cir.nii.ac.jp/crid/1362544419620190848; A novel approach to the solubility measurement of protein crystals by two-beam interferometry; https://cir.nii.ac.jp/crid/1363670318410353408; 397. The extent of dissociation of salts in water. Part VIII. An equation for the mean ionic activity coefficient of an electrolyte in water, and a revision of the dissociation constants of some sulphates; https://cir.nii.ac.jp/crid/1363670319163877632; Tetragonal Chicken Egg White Lysozyme Solubility in Sodium Chloride Solutions; https://cir.nii.ac.jp/crid/1363670319411459840; The effects of acetate buffer concentration on lysozyme solubility; https://cir.nii.ac.jp/crid/1363951794114113664; No salting-in of lysozyme chloride observed at low ionic strength over a large range of pH; https://cir.nii.ac.jp/crid/1364233270707529088; In situ observation of Crystal growth and flows by optical techniques; https://cir.nii.ac.jp/crid/1370298337620397056
• 連携機関・データベース: 国立情報学研究所 : CiNii Research; https://cir.nii.ac.jp/
• 提供元機関・データベース: Crossref; https://www.crossref.org; 科学研究費助成事業データベース; https://kaken.nii.ac.jp/ja

• 要約等: <jats:p>The normal growth rates of the {110} faces of tetragonal hen egg-white lysozyme crystals, R, were measured as a function of the supersaturatio...