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Using an automatic network analyser, broadband dielectric measurements in the frequency range 0.3-16 GHz have been made on various hydrated protein powders: haemoglobin, casein, bovine albumin and bovine tendon collagen. The relaxation spectra revealed show evidence of more than one state of multilayer water when the temperature is raised from 20 degrees C to about 80 degrees C and when the water content is high. Some discussion is presented of the relationship between the dielectric spectra observed and the sorption characteristics of these powders.
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Kent et al. (1984) studied this question.
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