Two-state protein model with water interactions: Influence of temperature on the intrinsic viscosity of myoglobin

Physical Review E - Statistical Physics, Plasmas, Fluids, and Related Interdisciplinary Topics

Volumn 63, Issue 6, 2001, Pages

  Bakk, Audun ^a  

^a NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

APPROXIMATION THEORY; HYDRATION; HYDRODYNAMICS; HYDROGEN BONDS; MACROMOLECULES; MATHEMATICAL MODELS; MOLECULAR STRUCTURE; PROTEINS; THERMAL EFFECTS; VISCOSITY OF LIQUIDS; WATER;

INTRINSIC VISCOSITY; MYOGLOBIN; TWO STATE PROTEIN; WATER HYDRODYNAMIC;

BIOCHEMISTRY;

MYOGLOBIN; WATER;

ANIMAL; CHEMISTRY; HYDROGEN BOND; PH; PROTEIN DENATURATION; PROTEIN FOLDING; PROTEIN TERTIARY STRUCTURE; STATISTICAL MODEL; TEMPERATURE; THERMODYNAMICS;

ANIMALS; HYDROGEN BONDING; HYDROGEN-ION CONCENTRATION; MODELS, STATISTICAL; MYOGLOBIN; PROTEIN DENATURATION; PROTEIN FOLDING; PROTEIN STRUCTURE, TERTIARY; TEMPERATURE; THERMODYNAMICS; WATER;

EID: 0035364761     PISSN: 1063651X     EISSN: None     Source Type: Journal    
DOI: 10.1103/PhysRevE.63.061906     Document Type: Article

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