A Study of Wheat Storage Protein Monolayers by Faraday Wave Damping

D. M. Henderson, K. Larsson, Y. K. Rao

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Properties of monolayers formed by wheat storage proteins (WSP) at an air/water interface were investigated by measuring the monolayers’ effects on the damping of standing waves excited by vertical oscillations of a circular cylinder of water. A small concentration of a WSP monolayer increased wave-damping rates by a factor of 10, which is ~50% higher than predicted by published models. The damping rate also showed an unpredicted dependence on small changes in frequency. Cross-linking among molecules did not affect the wave-damping rates as a function of time. The WSP monolayer wet glass more effectively with increasing concentration. Damping rates were independent of whether the monolayer was spread from the solid or solution fraction.

Original languageEnglish (US)
Pages (from-to)2731-2736
Number of pages6
JournalLangmuir
Volume7
Issue number11
DOIs
StatePublished - Nov 1 1991

Fingerprint

wheat
Monolayers
Damping
damping
proteins
Proteins
Water
circular cylinders
Circular cylinders
standing waves
water
Glass
oscillations
Molecules
glass
air
Air
molecules

All Science Journal Classification (ASJC) codes

  • Materials Science(all)
  • Condensed Matter Physics
  • Surfaces and Interfaces
  • Spectroscopy
  • Electrochemistry

Cite this

Henderson, D. M. ; Larsson, K. ; Rao, Y. K. / A Study of Wheat Storage Protein Monolayers by Faraday Wave Damping. In: Langmuir. 1991 ; Vol. 7, No. 11. pp. 2731-2736.
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A Study of Wheat Storage Protein Monolayers by Faraday Wave Damping. / Henderson, D. M.; Larsson, K.; Rao, Y. K.

In: Langmuir, Vol. 7, No. 11, 01.11.1991, p. 2731-2736.

Research output: Contribution to journalArticle

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