Heat capacities of amino acids, peptides and proteins.
The heat capacity is one of the fundamental parameters describing thermodynamic properties of a system. It has wide applications in a number of areas such as polymer chemistry, protein folding and DNA stability. To aid the scientific community in the analysis of such data, I have compiled a database on the experimentally measured heat capacities of amino acids, polyamino acids, peptides, and proteins in solid state and in aqueous solutions.
Makhatadze
G I
GI
Department of Chemistry and Biochemistry, Texas Tech University, Lubbock 79409-1061, USA. gia@ttu.edu
D000596:Amino Acids / Q000737:chemistry*; D002151:Calorimetry; D010455:Peptides / Q000737:chemistry*; D011489:Protein Denaturation; D011506:Proteins / Q000737:chemistry*; D013696:Temperature; D013816:Thermodynamics; D014867:Water / Q000378:metabolism
D000596:Amino Acids; D010455:Peptides; D011506:Proteins; D014867:Water