Effects of chain length, temperature, and ionic strength on association and dissociation thermodynamics of DNA
In this study, association of oligonucleotides of length 8-22 bases and their complementary oligonucleotides to form DNA was analyzed using isothermal titration calorimetry. Additionally, dissociation of DNA into its respective oligonucleotides was analyzed using differential scanning calorimetry. T...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-09-01
|
| Series: | Chemical Thermodynamics and Thermal Analysis |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2667312621000080 |