Hall Effect in Dielectric Media: Microwave X-Band Faraday Rotation of Water Adsorbed on Hemoglobin
Son-Young Chai, Paul O. Vogelhut · 1966
1966 research used 9.36 GHz microwave Faraday rotation to detect the change from free to bound water on hemoglobin at a hydration level of 0.13 g of water per gram of dry hemoglobin.
Plain English Summary
This 1966 study used a microwave Faraday rotation technique at 9.36 GHz to examine how water molecules bind to hemoglobin protein. Researchers measured the change from free water to bound water on crystalline bovine hemoglobin powder with variable amounts of adsorbed water, finding that the angle of rotation increased linearly up to a hydration level of about 0.13 g of water per gram of dry hemoglobin and decreased above it.
Why This Matters
This early research used a microwave Faraday rotation technique at 9.36 GHz on crystalline bovine hemoglobin powder to measure the dipole concentration of free water molecules as water adsorbed onto the protein. The angle of rotation increased linearly with adsorbed water until about 0.13 g of water per gram of dry hemoglobin, which the authors define as a critical hydration indicating changes in the structure of bound water. Above that level they discuss the formation of ice-like structures on the hemoglobin surface.
Figures from the Original Paper
Diagrams extracted from the original research document.
Show BibTeX
@article{hall_effect_in_dielectric_media_microwave_x_band_faraday_rotation_of_water_adsor_g5607,
author = {Son-Young Chai and Paul O. Vogelhut},
title = {Hall Effect in Dielectric Media: Microwave X-Band Faraday Rotation of Water Adsorbed on Hemoglobin},
year = {1966},
}