Comparison between two methods to measure translational diffusion of a small molecule at subzero temperature
1995
Champion, D. | Hervet, H. | Blond, G. | Simatos, D.
The diffusion of a small molecule is one of the determining factors that control evolution in food products during storage at low water content or in the frozen state. The diffusion of a small molecule, fluorescein, in highly viscous media (concentrated sucrose solutions) has been studied, using two tracer techniques: a concentration profile method and fluorescence recovery after photobleaching (FRAP). In the large temperature range studied, from -10 to 20 degrees Celsius, the diffusion coefficients of fluorescein, obtained with the two methods, are similar. FRAP can be used only for transparent samples, but it is a rapid method to determine low diffusion coefficients. The concentration profile method can be used for diffusion experiments in nontransparent samples, containing ice for example.
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