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

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

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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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