Protein Stability
Attractive Vander Waals forces occur between

apolar molecules in the liquid state
any pair of nearby atoms
polar molecules in the solid state
only if other forces are less favorable

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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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