Evaluation of ultrasonic spectroscopy as a new perspective on protein measurements

Date: 17/11/2003	Ref No:	Type: Audio-Visual
Author(s): Meera Ranganathan (University of Brunel); Paul Spitteler and Ron Belchamber (Process Analysis and Automation Ltd); Malin Svensson, Sophie Gabriac and Derek Craston (LGC).
Organisation/Publisher: LGC - Process Analysis and Automation

Ultrasound waves are high frequency sound waves which can be used to probe physico-chemical properties of compounds. The velocity of ultrasound travelling through a medium is influenced by the material density and compressibility, and the amplitude of the signal is affected by factors such as viscosity, thermal conductivity, particle scattering and molecular relaxation. Therefore valuable structural information can be recorded, especially on proteins, as the three dimensional structure of these molecules is particularly sensitive to their environment (including buffer, pH, temperature etc.) and will be affected by the pressure and temperature changes generated by the ultrasound wave.