The studies presented here use the B- to Z-DNA transition and Z-DNA
crystallization as model systems to determine the contribution of solvent interactions to
macromolecular structures. The substituent groups of naturally occurring and modified
nucleotide bases affect the hydration and thus the stability of right-handed B-DNA and
left-handed Z-DNA. The...
Alcoholic off-flavor and accompanying volatile compounds produced by bananas (Cavendishii spp) held at 20°C and subjected to aerobic (air control treatment) or anaerobic conditions (nitrogen treatment) were compared by solid phase micro extraction (SPME), a newly developed method for volatile separation. In general, volatile production was suppressed under anaerobic conditions...