<html><head></head><body style="word-wrap: break-word; -webkit-nbsp-mode: space; -webkit-line-break: after-white-space; "><font class="Apple-style-span" color="#950f0b">Hi Richard</font><div><font class="Apple-style-span" color="#950f0b"><br></font></div><div><font class="Apple-style-span" color="#950f0b">If by 'protein solutions' you solutions of proteins which are 9more or less) 'globular', then you have a serious problem on your hands. The 'signal' with which you are dealing (difference in flow or roll time of a ball in a capillary or narrow tube) is very small, and is not readily measurable in solutions of low (<~5 mg/ml) concentration. You might want to consider reading through Steve Harding's 1997 review of this area - old, but the basic physical facts have not changed. As regards using commercially available equipment, our own experience in the NCMH is that even with the AMVn rolling ball viscometer, no longer marketed but as good as has ever been made, we struggle to cope with globular proteins. Even with careful pre-treatment of the lining of the tubes to minimise protein-surface interactions.</font></div><div><font class="Apple-style-span" color="#950f0b"><br></font></div><div><font class="Apple-style-span" color="#950f0b">A possible way forward is to follow the method published by Szuchet-Derechin and Johnson (1966) and add a small (few %) amount of glycerol to both solution and reference solvent. This increases the level of the 'signal', without - hopefully - any specific glycerol-induced effects. </font></div><div><font class="Apple-style-span" color="#950f0b"><br></font></div><div><font class="Apple-style-span" color="#950f0b">However, in the case of your own proposed work, there is a ray of hope. The <b>repeatability</b> of the (time) measurements for a given tube (or capillary) is normally much better than the <b>reproducibility </b>(experiment to experiment) of e.g. one concentration level to another. If it is the temperature dependence of the viscosity you are looking to asses, then by starting at a low temperature and working up (e.g. 5º at a time) you just might have enough precision, as you will be working in <i>relative</i> not <i>absolute</i> mode.</font></div><div><font class="Apple-style-span" color="#950f0b"><br></font></div><div><font class="Apple-style-span" color="#950f0b">Hope this is helpful. </font></div><div><font class="Apple-style-span" color="#950f0b"><br></font></div><div><font class="Apple-style-span" color="#950f0b">Regards to you, and all colleagues</font></div><div><font class="Apple-style-span" color="#950f0b"><br></font></div><div><font class="Apple-style-span" color="#950f0b">Arthur</font></div><div><font class="Apple-style-span" color="#950f0b"><br></font></div><div><font class="Apple-style-span" color="#950f0b">S.E.Harding (1997) Prog. Biophys. molec. Biol 68 207-262 (pdf available)</font></div><div><font class="Apple-style-span" color="#950f0b">S. Szuchet-Derechin & P. Johnson (1966) Euro. Polymer J. 2 115-128</font></div><div><font class="Apple-style-span" color="#950f0b"><br></font></div><div><font class="Apple-style-span" color="#950f0b">Professor Arthur J Rowe<br>NCMH/Food Sciences<br>University of Nottingham<br>Sutton Bonington<br>Leics LE12 5RD UK<br><br>Tel: +44 115 9516156<br><a href="mailto:arthur.rowe@nottingham.ac.uk">arthur.rowe@nottingham.ac.uk</a></font></div><div><br><div><div>On 6 Jun 2013, at 05:14, Richard Kingston wrote:</div><br class="Apple-interchange-newline"><blockquote type="cite"><meta http-equiv="Content-Type" content="text/html charset=us-ascii"><div style="word-wrap: break-word; -webkit-nbsp-mode: space; -webkit-line-break: after-white-space; "><div><br></div><div>Dear all,</div><div><br></div><div>I've become interested in measuring the viscosity of protein solutions at varying temperature, and wondered if anyone on the list could advise on the best way to do this using commercially available instrumentation. While there are many ways to measure viscosity, for protein applications minimizing the required sample volume is pretty critical. I note that Anton Paar sell an instrument that measures both dynamic viscosity and density (SVM 3000 Stabinger viscometer). If you skip the density measurement, the sample requirements look almost "manageable". Cambridge also sell a micro-sample viscometer (Viscolab 5000) which uses microlitre volumes. </div><div><br></div><div>I'm having difficulty tracking down people that might have used these or similar instruments, and could comment on the practicalities for protein work. If anyone can offer advice, either on- or off-list, it would be appreciated.</div><div><br></div><div>Many thanks,</div><div><br></div><div>Richard</div><div> </div><div>
<span class="Apple-style-span" style="border-collapse: separate; font-family: Helvetica; font-size: 12px; border-spacing: 0px; "><span class="Apple-style-span" style="border-collapse: separate; font-family: Helvetica; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; "><div style="word-wrap: break-word; -webkit-nbsp-mode: space; -webkit-line-break: after-white-space; "><div>Richard Kingston, PhD.</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">School of Biological Sciences</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">The University of Auckland</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">New Zealand</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><br></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">website: <a href="http://persephone.sbs.auckland.ac.nz/richard/lab/">http://persephone.sbs.auckland.ac.nz/richard/lab/</a></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><br></div><br class="Apple-interchange-newline"><br class="Apple-interchange-newline"></div></span></span>
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