EFFECT OF D20 ON THERMAL STABILITY OF PROTEINS . THERMODYNAMIC PARAMETERS FOR TRANSFER OF MODEL COMPOUNDS FROM H2O TO D2O
EFFECT OF D20 ON THERMAL STABILITY OF PROTEINS . THERMODYNAMIC PARAMETERS FOR TRANSFER OF MODEL COMPOUNDS FROM H2O TO D2O
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DOI：
10.1021/j100893a054
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发表时间：
1965-01-01
影响因子：
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通讯作者：
SCHERAGA, HA
中科院分区：
文献类型：
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作者：
KRESHECK, GC;SCHNEIDER, H;SCHERAGA, HA
主题：化学品;有机化学;丙氨酸;酒精;氨基酸;戊基;苄基;丁烷;丁醇;丁酸;氘;焓;熵;乙醇;甘氨酸;加热;重水;异构体;同位素效应;甲醇;正缬氨酸;有机酸;有机氮化合物丙烷;丙醇;蛋白质类;溶解性;稳定性;热力学水
Subject: CHEMISTRY; Organic Chemistry; ALANINE; ALCOHOLS; AMINO ACIDS; AMYL RADICALS; BENZYL RADICALS; BUTANE; BUTANOL; BUTYRIC ACID; DEUTERIUM; ENTHALPY; ENTROPY; ETHANOL; GLYCINE; HEATING; HEAVY WATER; ISOMERS; ISOTOPE EFFECTS; METHANOL; NORVALINE; ORGANIC ACIDS; ORGANIC NITROGEN COMPOUNDS; PROPANE; PROPANOL; PROTEINS; SOLUBILITY; STABILITY; THERMODYNAMICS; WATER