Influence of glycerol on the cooling effect of pair hydrophobicity in water: relevance to proteins’ stabilization at low temperature
Author:
Affiliation:
1. Department of Chemistry
2. Indian Institute of Technology Patna
3. Bihar 801106
4. India
Abstract
Glycerol reduces the cooling effect of pair hydrophobicity (reduction of hydrophobicity with decreasing temperature) in water.
Publisher
Royal Society of Chemistry (RSC)
Subject
Physical and Theoretical Chemistry,General Physics and Astronomy
Link
http://pubs.rsc.org/en/content/articlepdf/2019/CP/C8CP06513F
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4. Freeze Resistance in Rainbow Smelt (Osmerus mordax): Seasonal Pattern of Glycerol and Antifreeze Protein Levels and Liver Enzyme Activity Associated with Glycerol Production
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