type: misc

label: url

en: 光を閉じ込めエネルギーに変換 --- プラズモンナノ粒子で光触媒をサンドイッチ

ja: 光を閉じ込めエネルギーに変換 --- プラズモンナノ粒子で光触媒をサンドイッチ

en: 化学

ja: 化学


en: Microscopic Study of Microbubbles Generated by Photoexcitation of Gold Nanoparticles

ja: 金ナノ粒子の光加熱により生成するマイクロ・ナノバブルの顕微鏡観察

en: Journal of the Japan Society for Precision Engineering

ja: 精密工学会誌


en: Step Velocities of Protein Crystals in Ground-based Convection Free Experiments

ja: 地上対流抑制実験におけるタンパク質結晶のステップ前進速度

en: Convection flows induced by formation of solute depletion zone around growing protein crystals are visualized to clarify the reason why step velocities of a hen egg-white lysozyme (HEWL) tetragonal crystal grown at a ceiling position (top wall of a growth container) are not different from those at a sitting position (bottom wall of the container). Parabolic flight experiments revealed that flow rates of polystyrene particles (as marker particles) around a ceiling crystal do not indicate zero at hyper gravity conditions, and the particles completely stop at zero gravity, although the flow rates show slightly less values than those around a sitting crystal. Ceiling experiments cannot reproduce the effective suppression of convection flows around growing protein crystals in microgravity at this stage. Thus microgravity experiments are still indispensable to attain complete convection free conditions.

en: Space Utilization Research

ja: Space Utilization Research


en: Change in interface growth kinetics and interface morphology of a protein crystal

ja: 溶液相の状態変化によるタンパク質結晶の界面成長kineticsおよび界面morphologyの変化

en: We focus on the growth mechanism of protein crystals and their perfection. The growth mechanism will be studied by surface observation and by measuring growth rates. The crystal defect will be studied by X-ray topography. We successfully carried out Nanostep project as an international space station (ISS) experiment in 2012 using lysozyme crystals as model protein crystals. From the results of the Nanostep project, we concluded that larger-size impurities are effectively filtered during crystallization owing to smaller diffusion constants of the larger impurities, and this filtration mechanism results in the increase in growth rate of lysozyme crystals in microgravity. However, from this assumption, we can easily anticipate that same-size impurities will not lead the faster growth rates, and smaller impurities will lead more suppression of growth rates in microgravity. To confirm these anticipations, a new ISS experiment is planned in near future using glucose isomerase (GI) crystals. We need to obtain ground based data for the comparison with the Nanostep data. Until now, we successfully confirm regrowth of GI crystals on chemically fixed seed crystals, conduct X-ray topography of regrown crystals on the seed crystals, and observe elementary steps on ceiling lysozyme crystals.


en: 徳島大学光工学分野におけるPBL教育の実践

ja: 徳島大学光工学分野におけるPBL教育の実践

en: Optical and Electro-Optical Engineering Contact

ja: 光技術コンタクト


en: 徳島大学光工学分野におけるPBL教育の実践

ja: 徳島大学光工学分野におけるPBL教育の実践


en: A Novel Approach to Protein Crystallization : Use of a Magnetic Field and High-Pressure

ja: タンパク質結晶化への新たなアプローチ : 磁場および高圧力の利用

en: A magnetic field and high-pressure are effective parameters to control protein crystallization. A magnetic field significantly affects the number, orientation and growth rate (morphology) of protein crystals and damps the buoyancy convection in protein solutions. Quality of protein crystals can be also improved by a magnetic field. The improvement in the crystal quality is due to a magnetic orientation effect. High-pressure can also give large effects on the solubility and growth kinetics of protein crystals. Changes in the solubility with pressure results from a difference in the volume between bulk water and the water hydrating the contact regions of protein molecules inside the crystal.

ja: 磁場と高圧力は，タンパク質の結晶化を制御する有効なパラメタである．磁場は，タンパク質結晶の個数·方位·成長速度(モルフォロジー)に影響を及ぼし，タンパク質溶液中の浮力に伴う対流を抑える効果がある．タンパク質結晶の品質も磁場によって改善されうる．結晶品質の向上は，磁気配向効果によるものである．高圧力も溶解度や成長kineticsに大きな影響を及ぼす．溶解度の加圧に伴う変化は，タンパク質分子が結晶中で結合している部位に水和している水とバルク水の間の体積変化による．

en: Seibutsu Butsuri

ja: 生物物理


en: Effects of a Magnetic Field on Protein Crystallization

ja: タンパク質の結晶化に及ぼす磁場効果

en: 表面科学

ja: 表面科学