| Форма представления | Статьи в зарубежных журналах и сборниках |
| Год публикации | 2018 |
| Язык | английский |
|
Сироткин Владимир Александрович, автор
|
| Библиографическое описание на языке оригинала |
Sirotkin V.A, Kuchierskaya A.A. Interaction enthalpies of a-chymotrypsin with water-acetone mixtures. [Text]/ V.A. Sirotkin // Acetone: Biochemistry, Production and Uses. - 2018. - P.73-96. ISBN: 978-1-53613-298-4 |
| Аннотация |
The aim of this work is to provide a thermochemical description of the stabilizing/destabilizing effects of organic solvents on the enzyme stability to elucidate what intermolecular processes produce the main effect on the stability and functions of the enzymes at low, intermediate, and high water content in organic liquids. |
| Ключевые слова |
Enthalpy, Calorimetry, Enzyme catalysis, a-Chymotrypsin, Water, Acetone, Water-organic mixtures |
| Название журнала |
Acetone: Biochemistry, Production and Uses
|
| URL |
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85048912236&partnerID=40&md5=56fdbdf5671c279920dc9b2d7c86132b |
| Пожалуйста, используйте этот идентификатор, чтобы цитировать или ссылаться на эту карточку |
https://repository.kpfu.ru/?p_id=185117 |
Полная запись метаданных  |
| Поле DC |
Значение |
Язык |
| dc.contributor.author |
Сироткин Владимир Александрович |
ru_RU |
| dc.date.accessioned |
2018-01-01T00:00:00Z |
ru_RU |
| dc.date.available |
2018-01-01T00:00:00Z |
ru_RU |
| dc.date.issued |
2018 |
ru_RU |
| dc.identifier.citation |
Sirotkin V.A, Kuchierskaya A.A. Interaction enthalpies of a-chymotrypsin with water-acetone mixtures. [Text]/ V.A. Sirotkin // Acetone: Biochemistry, Production and Uses. - 2018. - P.73-96. ISBN: 978-1-53613-298-4 |
ru_RU |
| dc.identifier.uri |
https://repository.kpfu.ru/?p_id=185117 |
ru_RU |
| dc.description.abstract |
Acetone: Biochemistry, Production and Uses |
ru_RU |
| dc.description.abstract |
The aim of this work is to provide a thermochemical description of the stabilizing/destabilizing effects of organic solvents on the enzyme stability to elucidate what intermolecular processes produce the main effect on the stability and functions of the enzymes at low, intermediate, and high water content in organic liquids. |
ru_RU |
| dc.language.iso |
ru |
ru_RU |
| dc.subject |
Enthalpy |
ru_RU |
| dc.subject |
Calorimetry |
ru_RU |
| dc.subject |
Enzyme catalysis |
ru_RU |
| dc.subject |
a-Chymotrypsin |
ru_RU |
| dc.subject |
Water |
ru_RU |
| dc.subject |
Acetone |
ru_RU |
| dc.subject |
Water-organic mixtures |
ru_RU |
| dc.title |
Interaction enthalpies of a-chymotrypsin with water-acetone mixtures |
ru_RU |
| dc.type |
Статьи в зарубежных журналах и сборниках |
ru_RU |
|
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