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Nanosecond Responses of Proteins to Ultra-High Temperature Pulses
Observations of fast unfolding events in proteins are typically restricted to <100°C. We use a novel apparatus to heat and cool enzymes within tens of nanoseconds to temperatures well in excess of the boiling point. The nanosecond temperature spikes are too fast to allow water to boil but can aff...
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| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Biophysical Society
2006
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1557564/ https://ncbi.nlm.nih.gov/pubmed/16844754 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1529/biophysj.106.090944 |
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