Protein Stability
At the midpoint of a temperature transition curve,

[Native] = [Unfolded]
All of these
half of the protein is denatured
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 only meaningful for the polar amino acids
ignores the important contribution of the peptide bond
reflects the reduction in solvent-accessible area during protein folding
is similar to effects seen with SDS denaturation

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