• Publications
  • Influence
High-pressure liquid chromatography in polynucleotide synthesis.
TLDR
The methods, which are herein described, lend themselves to separations on a preparative scale and effect a marked reduction (up to 50%) in the time required for the synthesis of oligonucleotides.
Solution structure of a Na cation stabilized DNA quadruplex containing G.G.G.G and G.C.G.C tetrads formed by G-G-G-C repeats observed in adeno-associated viral DNA.
TLDR
The structure of the quadruplex contains internal cavities that can potentially accommodate Na cations positioned between adjacent tetrad planes and the potential role of quadruplex formation involving G.G.C.C tetrads during the integration of the adeno-associated parvovirus into its target on human chromosome 19, both of which involve stretches of G-G- G-C sequence elements.
Hydrogen production by the catalytic steam reforming of methanol part 1: The thermodynamics
The thermodynamic equilibria involved in the catalytic steam reformation of methanol to produce hydrogen have been examined over the ranges of pressure 101–3040 kPa, temperature 400–700K and water to
A dimeric DNA interface stabilized by stacked A.(G.G.G.G).A hexads and coordinated monovalent cations.
TLDR
A hexad formation opens opportunities for the design of adenine-rich G-quadruplex-interacting oligomers that could potentially target base edges of stacked G.G.G tetrads in attempts designed to block the activity of the enzyme telomerase.
Thermodynamic versus kinetic products of DNA alkylation as modeled by reaction of deoxyadenosine.
TLDR
Investigating the most nucleophilic site of dA (N1) preferentially, but reversibly, conjugates to a model ortho-quinone methide indicates that the most readily observed products of DNA modification resulting from reversible reactions may reflect thermodynamic rather than kinetic selectivity.
Volatile, non-volatile and total N-nitroso compounds in bacon.
TLDR
Twenty-five smoked and unsmoked fried bacon samples have been analysed by a group selective procedure to measure the concentration of apparent total N-nitroso compounds (ATNC), with the most abundant compound present in smoked bacon being N-Nitrosothiazolidine-4-carboxylic acid.
...
...