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At 37 o C, in the presence of 6% (wv) polyethylene glycol 6000, 30 nM α-actinin from chicken gizzard induces the gelation of 12 μM actin. Static measurement shows that the addition of 30 nM α-actinin increases the rigidity of the system from 23.5 to 54 dynescm 2 . According to the theory of osmoelastic coupling, also large additives, such as the proteins of the cell sap, are able to...
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