Heat effects upon the immersional wetting of silica gel and yeast cells during formation of aqueous suspensions

摘要

Heat effects that accompany the formation of water-silica gel and water-yeast cells suspensions are studied by differential microcalorimetry. The analysis of kinetic dependences obtained for mineral adsorbent and yeast cells in the context of quasi-chemical first-order reactions demonstrates that the change in the character of interaction between the cell and water corresponds to the transition from the wetting of external and intracellular membrane surfaces of the cell to the stage of enzyme activity at the expense of reserve polysaccharides. Adsorption ability and rate constants of wetting process are determined for both systems; the thickness of interfacial layer is calculated for silica gel.