Journal ArticleDOI
Deuterium effect in the dielectric losses of wheat seeds
G. Careri,Andrea Giansanti +1 more
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TLDR
In this article, a detailed dielectric/gravimetric study within a frequency range from 10 kHz to 10MHz of intact H2O or D2O-hydrated wheat seeds was performed.Abstract:
A detailed dielectric/gravimetric study within a frequency range from 10 kHz to 10MHz of intact H2O- or D2O-hydrated wheat seeds detects a clear isotopic effect in the dielectric dissipation. Using a Maxwell-Wagner analysis of these data, this dissipation peak can be attributed to protonic currents which are greatly enhanced by the absorbed water, in the hydration range where wheat germination occurs.read more
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Davydov’s Soliton
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Dielectric properties of Artemia cysts at low water contents. Evidence for a percolative transition.
TL;DR: Hydration-dependent dielectric changes of the crustacean Artemia are compared with previous studies on the biology and physics of this system, and evaluated by a model involving percolative ionic (likely protonic) conduction.
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Dielectric and conductivity studies of the hydration mechanisms in plant seeds
TL;DR: The hydration mechanism of various plant seeds has been investigated by sorption-desorption isotherms, ac-dielectric spectroscopy in the 10 Hz to 1 GHz frequency range and the -80 to + 40 degrees C temperature range, and thermally stimulated depolarization current techniques to propose an alternative technique for the determination of the moisture content in seeds.
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Percolation approach to proton conductivity in hydrated protein powders
TL;DR: In this article, the dielectric response of hydrated myoglobin powder has been measured in the range 106-109Hz and the data reveal at least two distinct processes which are explained by reorientation of water dipoles and conduction of protons along connected patches of water molecules.
Journal ArticleDOI
Temperature- and hydration-dependence of molecular mobility in seeds
TL;DR: In this paper, a detailed study of the interactions between water and seed constituents is presented, using various concepts dictated by the experimental techniques employed and in relation to the protein and carbohydrate contents of the seeds.