記録された日時: February 21 2012

Duration: 01 hours 11 minutes 29 seconds

The high sensitivity of the Zetasizer Nano range ensures accurate and rapid analysis of samples such as proteins and nanoparticles. This webinar will highlight the capabilities of the Zetasizer range with reference to challenging applications
Table of contents
1. Dynamic Light Scattering: Applications that Benefit from Systems with High Sensitivity
01:20
2. Dynamic Light Scattering: Applications that Benefit from Systems with High Sensitivity
00:15
3. Contents
01:18
4. Contents
00:05
5. Dynamic Light Scattering
03:57
6. Zetasizer Range
02:27
7. Zetasizer Range
01:29
8. Instruments and Applications
01:01
9. Contents
00:16
10. Sensitivity: Definitions
01:25
11. Factors Influencing Sensitivity
01:04
12. Factors Influencing Sensitivity
00:04
13. Optical Configurations to Achieve Sensitivity
02:27
14. Factors Influencing Sensitivity
00:12
15. Detector Sensitivity
01:29
16. Factors Influencing Sensitivity
00:05
17. Laser Power/Wavelength
00:58
18. Factors Influencing Sensitivity
00:04
19. Temperature Control
00:49
20. Factors Influencing Sensitivity
00:04
21. Cells and Cuvettes
02:27
22. Sample Preparation
00:47
23. Factors Influencing Sensitivity
00:04
24. Count Rate
02:43
25. Data Quality and Results
00:45
26. Contents
00:17
27. Protein Oligomer Mixtures
01:59
28. Small Aggregates
02:42
29. Small Aggregates
01:18
30. Oligomeric States of Thermophile Protein pH Dependence of Pyrrolydone Carboxylate Peptidase
01:55
31. Protein Stabilised by Ligand Binding
01:53
32. Aluminium Polyoxocations
00:36
33. Aluminium Polyoxocations: Correlation Functions
00:28
34. Aluminium Polyoxocations: Intensity Particle Size Distributions
01:08
35. Aluminium Polyoxocations: Volume Particle Size Distributions
00:49
36. Micelle Size: Effect of Surfactant Concentration
02:20
37. Micelle Size: Effect of Surfactant Concentration
00:29
38. Size/Intensity Temperature Trend Measurements
02:02
39. Size/Intensity Temperature Trend Measurements
01:32
40. Conclusions
02:56
41. Further Information
00:01
42. Contact Information
21:29