Finlay MacRitchie - Academia.edu (original) (raw)
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Papers by Finlay MacRitchie
The Need for Critical Thinking and the Scientific Method, 2018
Journal of Colloid and Interface Science, 1977
Estimates are made of the free-energy barrier to desorption of bovine serum albumin monolayers at... more Estimates are made of the free-energy barrier to desorption of bovine serum albumin monolayers at different surface pressures (lie) by evaluation of frre tI® AdII from the equilibrium II-A curve. The results show that up to surface pressures of 20 mN m-1 the energy barriers are too high to allow measurable desorption. At surface pressures between 20 and 30 mN m-: the barrier decreases rapidly with increasing surface pressure as a result of the displacement of segments of molecules from the interface so that rapid desorption can occur in this range. The predicted behavior is in reasonably good agreement with experimental results.
The Need for Critical Thinking and the Scientific Method, 2018
Applying the Scientific Method to Learn from Mistakes and Approach Truth, 2021
Journal of Polymer Science: Polymer Symposia
Bueche's theory of the mechanical degradation of polymers in shear is applied to try to accou... more Bueche's theory of the mechanical degradation of polymers in shear is applied to try to account for the changes in flour proteins following high-speed mixing of doughs. Because of the high viscosity of dough (∼ 108 poise), shear strain rates on the order of 102 sec−1, which are encountered in standard dough mixers, are sufficient to cause scission of covalent bonds. The limiting amount of protein, extractable after mixing, increased with mixing speed, in agreement with the predicted effect of strain rate on breakdown. Agents which crosslinked protein chains through strong covalent bonds increased the mixing stability of doughs, while those which crosslinked by formation of SS bonds greatly accelerated breakdown, reflecting the more labile nature of the SS bond. Some predictions about the rheclogical effectiveness of different SS bonds follow from the theory. Predicted changes in molecular weight distribution of protein following mixing are in agreement with experimental results obtained by other workers.
Journal of Colloid Science
Chemistry At Interfaces, 1990
Chemistry At Interfaces, 1990
Chemistry At Interfaces, 1990
Chemistry At Interfaces, 1990
The Need for Critical Thinking and the Scientific Method, 2018
Journal of Colloid and Interface Science, 1977
Estimates are made of the free-energy barrier to desorption of bovine serum albumin monolayers at... more Estimates are made of the free-energy barrier to desorption of bovine serum albumin monolayers at different surface pressures (lie) by evaluation of frre tI® AdII from the equilibrium II-A curve. The results show that up to surface pressures of 20 mN m-1 the energy barriers are too high to allow measurable desorption. At surface pressures between 20 and 30 mN m-: the barrier decreases rapidly with increasing surface pressure as a result of the displacement of segments of molecules from the interface so that rapid desorption can occur in this range. The predicted behavior is in reasonably good agreement with experimental results.
The Need for Critical Thinking and the Scientific Method, 2018
Applying the Scientific Method to Learn from Mistakes and Approach Truth, 2021
Journal of Polymer Science: Polymer Symposia
Bueche's theory of the mechanical degradation of polymers in shear is applied to try to accou... more Bueche's theory of the mechanical degradation of polymers in shear is applied to try to account for the changes in flour proteins following high-speed mixing of doughs. Because of the high viscosity of dough (∼ 108 poise), shear strain rates on the order of 102 sec−1, which are encountered in standard dough mixers, are sufficient to cause scission of covalent bonds. The limiting amount of protein, extractable after mixing, increased with mixing speed, in agreement with the predicted effect of strain rate on breakdown. Agents which crosslinked protein chains through strong covalent bonds increased the mixing stability of doughs, while those which crosslinked by formation of SS bonds greatly accelerated breakdown, reflecting the more labile nature of the SS bond. Some predictions about the rheclogical effectiveness of different SS bonds follow from the theory. Predicted changes in molecular weight distribution of protein following mixing are in agreement with experimental results obtained by other workers.
Journal of Colloid Science
Chemistry At Interfaces, 1990
Chemistry At Interfaces, 1990
Chemistry At Interfaces, 1990
Chemistry At Interfaces, 1990