DESPITE the considerable advances that have been made in our knowledge of protein structure, the problem of denaturation remains somewhat obscure. A general theory of the phenomenon has been ...

Folded proteins are actually fragile structures, which can easily denature, or unfold ... similar amino acid sequences within their primary structure. These stretches have been conserved through ...

Anyone who has tried thickening soup at least once has surely experienced the unpleasant sight of curdled cream floating on the surface. Curdling soup is not only an aesthetic issue but primarily ...