Monte Carlo simulations for protein denaturation

dc.contributor	Franzese, Giancarlo
dc.creator	Pagès Gelabert, Neus
dc.date	2015-10-20T09:49:33Z
dc.date	2015-10-20T09:49:33Z
dc.date	2015-01
dc.date.accessioned	2024-12-16T10:21:13Z
dc.date.available	2024-12-16T10:21:13Z
dc.identifier	http://hdl.handle.net/2445/67341
dc.identifier.uri	http://fima-docencia.ub.edu:8080/xmlui/handle/123456789/12332
dc.description	Treballs Finals de Grau de Física, Facultat de Física, Universitat de Barcelona, Any: 2015, Tutor: Giancarlo Franzese
dc.description	Proteins are usually in a water solution when they perform their biological function. The interaction between the protein and water is fundamental to understand the protein stability. In this report, we test by Monte Carlo simulations the role played in the context of protein stability by the changes of water compressibility at the interface with the protein.
dc.format	5 p.
dc.format	application/pdf
dc.language	eng
dc.rights	cc-by-nc-nd (c) Pagès Gelabert, 2015
dc.rights	http://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.rights	info:eu-repo/semantics/openAccess
dc.source	Treballs Finals de Grau (TFG) - Física
dc.subject	Mètode de Montecarlo
dc.subject	Desnaturalització de proteïnes
dc.subject	Treballs de fi de grau
dc.subject	Monte Carlo method
dc.subject	Protein denaturation
dc.subject	Bachelor's theses
dc.title	Monte Carlo simulations for protein denaturation
dc.type	info:eu-repo/semantics/bachelorThesis

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