Finlay MacRitchie - Profile on Academia.edu (original) (raw)

Uploads

Papers by Finlay MacRitchie

How the lack of scientific input impacts research organizations

Where will the future take us

Wheat proteins : Characterization and role in flour functionality

Cereal Foods World, 1999

Dangers to progress in science

The Need for Critical Thinking and the Scientific Method, 2018

Wheat Protein Composition and Quality Relationships-Structural Differences in Allelic Glutenin Subunits of High and Low Mr and Their Relationships with Flour Technological Properties

AACCI Centennial Scientific Milestones: Rheology

Cereal Foods World, 2014

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 scientific method

The Need for Critical Thinking and the Scientific Method, 2018

Polymorphism of High< i> M< sub> r Glutenin Subunits in< i> Triticum tauschii: Characterisation by Chromatography and Electrophoretic Methods

How Do We Fix What Has Been Going Wrong?

Applying the Scientific Method to Learn from Mistakes and Approach Truth, 2021

Applying the Scientific Method to Learn from Mistakes and Approach Truth

Applying scientific thinking to some current controversies

Solubility of cereal proteins

Characterization of wheat protein fractions differing in contributions to breadmaking quality

Cereal Chemistry, 1991

Future Challenges for Scientific Research

Mechanical degradation of gluten proteins during high-speed mixing of doughs

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

The role of pressure barriers in the adsorption process (see Part I) has been examined using a nu... more The role of pressure barriers in the adsorption process (see Part I) has been examined using a number of proteins over a range of surface pressures. It was found that the rate of adsorption was directly proportional to the bulk concentration and that log (rate of adsorption) varied linearly with surface pressure, in agreement with the Ward-Tordai theory. From this theory the value of AA, the area of clean surface required to permit adsorption of a molecule, was calculated for a variety of proteins differing in size and shape. All values fell within a comparatively small range (100-175 A.2), leading to the conclusion that only a small portion of the molecule needs to penetrate the surface before complete unfolding of the molecule begins.

The Film Balance and the Measurement of Interfacial Pressure

Chemistry At Interfaces, 1990

Biological Processes and Reactions

Chemistry At Interfaces, 1990

Theoretical Concepts I

Chemistry At Interfaces, 1990

How the lack of scientific input impacts research organizations

Where will the future take us

Wheat proteins : Characterization and role in flour functionality

Cereal Foods World, 1999

Dangers to progress in science

The Need for Critical Thinking and the Scientific Method, 2018

Wheat Protein Composition and Quality Relationships-Structural Differences in Allelic Glutenin Subunits of High and Low Mr and Their Relationships with Flour Technological Properties

AACCI Centennial Scientific Milestones: Rheology

Cereal Foods World, 2014

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 scientific method

The Need for Critical Thinking and the Scientific Method, 2018

Polymorphism of High< i> M< sub> r Glutenin Subunits in< i> Triticum tauschii: Characterisation by Chromatography and Electrophoretic Methods

How Do We Fix What Has Been Going Wrong?

Applying the Scientific Method to Learn from Mistakes and Approach Truth, 2021

Applying the Scientific Method to Learn from Mistakes and Approach Truth

Applying scientific thinking to some current controversies

Solubility of cereal proteins

Characterization of wheat protein fractions differing in contributions to breadmaking quality

Cereal Chemistry, 1991

Future Challenges for Scientific Research

Mechanical degradation of gluten proteins during high-speed mixing of doughs

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

The role of pressure barriers in the adsorption process (see Part I) has been examined using a nu... more The role of pressure barriers in the adsorption process (see Part I) has been examined using a number of proteins over a range of surface pressures. It was found that the rate of adsorption was directly proportional to the bulk concentration and that log (rate of adsorption) varied linearly with surface pressure, in agreement with the Ward-Tordai theory. From this theory the value of AA, the area of clean surface required to permit adsorption of a molecule, was calculated for a variety of proteins differing in size and shape. All values fell within a comparatively small range (100-175 A.2), leading to the conclusion that only a small portion of the molecule needs to penetrate the surface before complete unfolding of the molecule begins.

The Film Balance and the Measurement of Interfacial Pressure

Chemistry At Interfaces, 1990

Biological Processes and Reactions

Chemistry At Interfaces, 1990

Theoretical Concepts I

Chemistry At Interfaces, 1990