Protein Stability
For the unfolding reaction of Protein G, ΔH° =210.6 kJ/mol, this means that

folding is favored enthalpically
the entropy is positive at all temperatures
the entropy is negative at all temperatures
unfolding is favored enthalpically

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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
is only meaningful for the polar amino acids
reflects the reduction in solvent-accessible area during protein folding
ignores the important contribution of the peptide bond

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Protein Stability
Since ΔG° = -RTlnK

a 10-fold increase in K decreases ΔG° by about 10-fold
a 10-fold increase in K decreases ΔG° by about 2.3*RT
a 10-fold decrease in K increases ΔG° by about 10-fold
a 10-fold decrease in K decreases ΔG° by about 2.3*RT

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