2026-04-19T23:46:36Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/82262023-12-20T11:08:48Zcom_10259_4365com_10259_5086com_10259_2604com_10259_7463col_10259_4366col_10259_7464

00925njm 22002777a 4500 dc Ruiz, Rebeca author Hoyuelos Álvaro, Fco. Javier author Navarro Cuñado, A. Marta author Leal Villalba, José María author García Ruiz, Begoña author 2015-01 Ethanol affects unequally the thermal stability of DNA and RNA. It stabilizes RNA, while destabilizing DNA. The variation of the relative viscosity (η/η0) of [poly(dA–dT)]2 with temperature unveils transitions close to the respective denaturation temperature, calculated spectrophotometrically and calorimetrically. From the raw data densities and speeds of sound, the volumetric observables were calculated. In all cases studied, a change in sign from low to high ethanol content occurred for both partial molar volume (ϕV) and partial molar adiabatic compressibility (ϕKS). The minima, close to 10%, should correspond to the highest solvation and the maxima, close to 30%, to the lowest solvation. For 40–50% ethanol, the solvation increases again. The complex structure of ethanol–water, for which changes are observed in regions close to such critical concentrations, justifies the observed behaviour. The variation of ϕV and ϕKS was sharper for RNA compared with respect to DNA, indicating that the solvation sequence is poly(rA)·poly(rU) < ct-DNA < [poly(dA–dT)]2. 1463-9076 http://hdl.handle.net/10259/8226 10.1039/C4CP03459G 1463-9084 DNA RNA Thermophysical properties Ethanol-water Unequal effect of ethanol–water on the stability of ct-DNA, poly[(dA–dT)]2 and poly(rA)·poly(rU). Thermophysical properties