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Thermodynamics of Cross Links

  • John A. Rupley
  • Robert E. Johnson
  • Patricia H. Adams
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 86A)

Abstract

Comparison of the melting temperatures of native lysozyme and a cross-linked ester derivative of lysozyme (Imoto and Rupley, 1973) yielded a value of 5.5 kcal/mole for the free energy of stabilization developed through forming the cross link and a value of zero for the corresponding enthalpy. There is close agreement between experiment and calculation from the statistical theory of polymers.

Keywords

Free Energy Cross Link Random Coil Ester Derivative Guanidine Hydrochloride 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

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Copyright information

© Plenum Press, New York 1977

Authors and Affiliations

  • John A. Rupley
    • 1
  • Robert E. Johnson
    • 1
  • Patricia H. Adams
    • 1
  1. 1.Department of ChemistryUniversity of ArizonaTucsonUSA

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