Timeline for Denaturation of protein
Current License: CC BY-SA 3.0
7 events
| when toggle format | what | by | license | comment | |
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| May 4, 2017 at 19:34 | history | edited | canadianer | CC BY-SA 3.0 |
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| May 4, 2017 at 19:34 | comment | added | canadianer | @Tytoalba Thanks, I'll add the link (and some others) to the answer. I don't like some of their wording, but overall it's pretty intuitive. I think the first link should answer your question in the comment. | |
| May 4, 2017 at 19:25 | history | edited | canadianer | CC BY-SA 3.0 |
added 219 characters in body
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| May 4, 2017 at 19:15 | vote | accept | Tyto alba | ||
| May 4, 2017 at 19:06 | vote | accept | Tyto alba | ||
| May 4, 2017 at 19:06 | |||||
| May 4, 2017 at 19:06 | comment | added | Tyto alba | So as the temp. increases the hydrophobic interactions become stronger /are favoured until it is high enough to be disturbed. In the latter is it due to high KE that the hydrophobes are unable to maintain their interaction(closeness)? | |
| May 4, 2017 at 18:41 | history | answered | canadianer | CC BY-SA 3.0 |