کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
977628 | 933199 | 2006 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Investigation of hydration effect of the proteins by phenomenological thermostatistical methods
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موضوعات مرتبط
مهندسی و علوم پایه
ریاضیات
فیزیک ریاضی
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Investigation of hydration effect of the proteins by phenomenological thermostatistical methods Investigation of hydration effect of the proteins by phenomenological thermostatistical methods](/preview/png/977628.png)
چکیده انگلیسی
In this study variations with respect to temperature of entropy increment ÎS, arising in the dissolution of proteins in water, have been investigated by the methods of statistical thermodynamics. In this formalism, effective electric field E and total dipole moment M are taken as thermodynamical variables. The partition function given by Bakk et al. [Physica A 304 (2002) 355-361] has been used in a modified form while obtaining the free energy. In the constructed phenomenological theory, experimental data are taken from the study of Privalov [J. Chem. Thermodyn. 29 (1997) 447-474; J. Mol. Biol. 213 (1990) 385; T.E. Creighton, Protein Folding, W.H. Freeman and Company, New York, 1995, pp. 83-151] and relevant parameters have been found by fitting to experimental curves. The variations of entropy increments ÎS have been investigated in the temperature range 265-350K.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Physica A: Statistical Mechanics and its Applications - Volume 361, Issue 1, 15 February 2006, Pages 255-262
Journal: Physica A: Statistical Mechanics and its Applications - Volume 361, Issue 1, 15 February 2006, Pages 255-262
نویسندگان
Gorkem Oylumluoglu, Fevzi Büyükkılıç, DoÄan Demirhan,