The projected superposition approximation (PSA) method was used to theoretically evaluate the factors contributing to the cross section measured in ion mobility experiments and to study how the significance of these factors varies with ion size from diglycine to a 1 μm oil droplet. Thousands of PSA calculations for ∼400 different molecules in the temperature range from 80 to 700 K revealed that the molecular framework made up of atomic hard spheres is, as expected, a major component of the cross section. However, the ion-buffer gas interaction is almost equally important for very small peptides, and although its significance decreases with increasing ion size, interaction is still a factor for megadalton ions. An additional major factor is the ion shape: Fully convex ions drifting in a buffer gas have a minimal frictional resisting force, whereas the resisting force increases with degree of ion surface concaveness. This added resistance is small for peptides and larger for proteins and increases the ion mobility cross section from 0 to greater than 40%. The proteins with the highest degree of concaveness reach a shape-effected friction similar to, and sometimes larger than that of, macroscopic particles such as oil droplets. In summary, our results suggest that the transition from nanoparticle (with Lennard-Jones-like interaction with the buffer gas) to macroscopic particle (with hard sphere-like interaction) occurs at ∼1 GDa.
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Acc Chem Res
January 2025
Center for Molecular Spectroscopy and Dynamics, Institute for Basic Science, Seoul 02841, Korea.
ConspectusWater-in-salt electrolytes (WiSEs) are promising electrolytes for next-generation lithium-ion batteries (LIBs), offering critical advantages like nonflammability and improved safety. These electrolytes have extremely high salt concentrations and exhibit unique solvation structures and transport mechanisms dominated by the formation of ion networks and aggregates. These ion networks are central to the performance of WiSEs, govern the transport properties and stability of the electrolyte, deviating from conventional dilute aqueous or organic electrolytes.
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January 2025
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Chicken with prepared via pressure cooking is a traditional Chinese delicacy with great potential for food development. Optimizing its cooking time is crucial. In this study, chicken and were pressure-cooked for different amounts of time (20 min, 25 min, 30 min, 35 min, and 40 min).
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December 2024
Departamento de Química Analítica, Instituto de Química para la Energía y el Medio Ambiente, Anexo Marie Curie, Universidad de Córdoba, 14071 Córdoba, Spain.
The current quality control of the dry-curing process in Iberian ham is performed with an olfactory evaluation by ham experts. The present study proposes to monitor the dry-curing process of Iberian ham using an objective analytical methodology that involves non-destructive sampling of the subcutaneous fat of the hams and a volatile profile analysis using gas chromatography-ion mobility spectrometry. Thirty-eight 100% Iberian acorn-fed hams were examined in total, with eighteen hams monitored during the post-salting stage and twenty during the drying-maturation stage.
View Article and Find Full Text PDFInt J Mol Sci
December 2024
Department of Molecular Pathology, Nara Medical University School of Medicine, Kashihara 634-8521, Japan.
Cancer sarcopenia is highly prevalent in patients with advanced cancer, which is closely related to the disease prognosis. Overcoming cancer sarcopenia is important for cancer treatment. Cystine and theanine (CT), antioxidant amino acids, have been applied to the nutritional intervention of various diseases but their effects remain unclear on cancer sarcopenia.
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January 2025
School of Mechanical Engineering, Chongqing Three Gorges University, Chongqing 404100, China.
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