A theory of gel filtration and its exeperimental verification

Abstract The separation by gel filtration of molecules varying in size is explained as a steric exclusion of solutes from the gel phase. The volume available for a solute in the gel phase can be determined from the elution volume, the void volume and the total volume of the gel column. It has been calculated for a number of proteins and dextran fractions and for various dextran gels from data given in the literature as well as from some new data. The values were used to test the hypothesis that the exclusion takes place from a three-dimensional random network of straight polymer fibers distributed in the gel. The experimental data were found to verify the hypothesis. The experimentally determined available volumes in the gel phase for three proteins are approximately the same as the available volumes in dextran solutions, having the same polymer concentrations as the gels. Therefore there seems to be no essential difference between the exclusion phenomenon in a polymer gel and in a polymer solution.

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