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Cecília Ferreira
Faculdade de Engenharia da Universidade do Porto
10Publications
5H-index
65Citations
Publications 10
Newest
#1Cecília FerreiraH-Index: 5
#2Fernando RochaH-Index: 22
Last.Pedro MartinsH-Index: 12
view all 4 authors...
Major discoveries in structural biology depend on obtaining well-diffracting macromolecular crystals. This necessity has motivated many fundamental studies on protein crystallization using lysozyme as a model system. In the present contribution, we report the unprecedented observation of lysozyme crystals that stop dissolving under undersaturated conditions imposed to sub-microliter crystallization drops at mild temperatures. Subsequent growth of the same crystals is apparently undisturbed after...
#1Cecília FerreiraH-Index: 5
#2Fernando RochaH-Index: 22
Last.Ana M. DamasH-Index: 27
view all 4 authors...
#1Cecília Ferreira (Faculdade de Engenharia da Universidade do Porto)H-Index: 5
#2Fernando Rocha (Faculdade de Engenharia da Universidade do Porto)H-Index: 22
Last.Pedro Martins (Faculdade de Engenharia da Universidade do Porto)H-Index: 12
view all 4 authors...
Abstract Different crystal growth rates as supersaturation is increasing or decreasing in impure media is a phenomenon called growth rate hysteresis (GRH) that has been observed in varied systems and applications, such as protein crystallization or during biomineralization. We have recently shown that the transient adsorption of impurities onto newly formed active sites for growth (or kinks) is sensitive to the direction and rate of supersaturation variation, thus providing a possible explanatio...
#1Cecília Ferreira (IBMC: Instituto de Biologia Molecular e Celular)H-Index: 5
#2Rosa Crespo (IBMC: Instituto de Biologia Molecular e Celular)H-Index: 5
Last.Ana M. Damas (IBMC: Instituto de Biologia Molecular e Celular)H-Index: 27
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Small temperature oscillations (TOs) are shown to increase the success rates of protein crystallization experiments by enhancing protein nucleation and by inducing the formation of larger crystals. This effect was initially found when we accidentally used a defective crystallization incubator and it is now confirmed for the crystallization of egg-white lysozyme at 14 and 20 °C, and also glucose isomerase at 20 °C, both under experimental conditions close to the nucleation zone of the proteins' p...
#1António Ferreira (University of Minho)H-Index: 15
#2Cecília Ferreira (University of Porto)H-Index: 5
Last.Fernando Rocha (University of Porto)H-Index: 22
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The knowledge about the effect of solid phase properties, at different temperatures, on gas–liquid transfer and the respective physical mechanisms has been poorly studied. In the present work, the temperature and solid properties (size and density) effects on the gas–liquid mass transfer characteristics in a bubble column were experimentally evaluated. Gas–liquid–solid systems formed by air/water/polyvinyl chloride (PVC) beads and air/water/expandable polystyrene (EPS) beads were used. For each ...
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