Protein Stability
At the midpoint of a temperature transition curve,

[Native] = [Unfolded]
half of the protein is denatured
All of these
Keq = 1.0 and ΔG = 0

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Protein Stability
The correlation between free energy ΔG transfer between the aqueous/organic phases and the surface area of amino acid residues

is similar to effects seen with SDS denaturation
reflects the reduction in solvent-accessible area during protein folding
ignores the important contribution of the peptide bond
is only meaningful for the polar amino acids

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