Protein Stability
Which of the following forces is the most favorable for protein folding?

Hydrophobic Interactions
Conformational entropy
Vander Waals interactions
Hydrogen bonds

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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

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

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