Biochemistry - Protein Stability
Exercise : Protein Stability - Section 1
- Protein Stability - Section 1
6.
Which of the following is the most correct?
7.
Which of the following forces is the most unfavorable for protein folding?
8.
Since ΔG° = -RTlnK
9.
The correlation between free energy ΔG transfer between the aqueous/organic phases and the surface area of amino acid residues
10.
If the egg white protein, ovalbumin, is denatured in a hard-boiled egg, then which of the following is least affected?
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