Study of Protein hydrophobic collapse (CAT#: STEM-AC-0071-WXH)

Introduction

The hydrophobic collapse of a polypeptide chain to a compact globular state is another important elementary step in protein folding, which may either coincide with or precede the formation of the secondary structure.

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Principle Applications Procedure Materials Notes Related Products

Principle

The temperature jump method is a technique used in chemical kinetics for the measurement of very rapid reaction rates.
The T-Jump technique provides a means to follow fast reactions with half-lives of just a few microseconds. The reaction volume is prepared so that it is in equilibrium and then rapidly perturbed by a rapid change in temperature. There is a new equilibrium constant at the higher temperature, but the initial concentrations are balanced for the lower temperature. The system therefore relaxes and the reaction proceeds until the concentrations have reached their new equilibrium values.

Applications

Used in chemical kinetics for the measurement of very rapid reaction rates

Materials

Temperature Jump System

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