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Æú¸®¸Ó DP : ±æ¾îÁö¸é Á¡µµ, À¶Á¡Àº ³ô¾ÆÁö°í, ¿ëÇصµ´Â °¨¼ÒÇÑ´Ù

Bio polymer : DP & DS
- DP : ±æ¾îÁö¸é Á¡µµ, À¶Á¡Àº ³ô¾ÆÁö°í, ¿ëÇصµ´Â °¨¼ÒÇÑ´Ù
   Áö¹æ»êÀÇ ±æÀÌ°¡  ±æ¾îÁö¸é Á¡µµ, À¶Á¡Àº ³ô¾ÆÁö°í, ¿ëÇصµ´Â °¨¼ÒÇÑ´Ù
   Áõ·ù : LPG, LNG
- DS : °°Àº ±æÀ̵µ Side chain, ±Ø¼º¿¡ µû¶ó ¼ºÁúÀÌ ´Þ¾ÆÁø´Ù
  ÇüÅ°¡ ²©À̸é À¶Á¡ÀÌ °¨¼ÒÇÑ´Ù
- Áö¹æ»êÀÇ Á¶¼º¸¸ ¾Ë¸é Áö¹æ Ư¼ºÀÇ ´ëºÎºÐÀ» ÀÌÇØÇÒ ¼ö ÀÖ´Ù
  ÁõÁ¡Á¦ÀÇ Æ¯Â¡µµ DP, DS¸¸ ÀÌÇØÇÏ¸é µÈ´Ù
  ÀüºÐÀÇ Æ¯Â¡µµ DP, DS¿¡ ÀÖ´Ù
  ´Ü¹éÁúÀÇ Çüŵµ DP, DS & charge¿¡ ÀÖ´Ù



Effects of polar substltuents on melting of the hydrocarbon chain for a variety of lipids. The major chain-melting transition (i.e., to liquid chain) temperatures for a variety of lipids are plotted against the number of carbons in the aliphatic chain. The stronger the interactions of the polar groups with each other, the higher the melting point (MP). This is illustrated by the difference between fatty acids, which can form hydrogen bonds between the carboxyl groups, and ethyl esters of fatty acids, which cannot. The MP of the hydrogen-bonded fatty acids is 30 to 40¡Æ C higher. Note that the melting transitions increase in temperature with increasing hydrocabon chain length, even in water. The presence of water, however, lowers the chain transition when compared with the dry lipid, as shown for phosphatidylcholine (PC). DG, diacylglycerol; MG, monoacylglycerol; TG, Triacylglycerol.


 


ÆäÀ̽ººÏ       ¹æ¸í·Ï      ¼öÁ¤ 2011-12-19 / µî·Ï 2011-09-14 / Á¶È¸ : 15157 (654)



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