Title : Learning the Hydrophobic, Hydrophilic, and Aromatic Character of Amino Acids from Thermal Relaxation and Interfacial Thermal Conductance.

Pub. Date : 2022 Jan 27

PMID : 35015542






1 Functional Relationships(s)
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Compound Name
Protein Name
Organism
1 In the case of the hydrophobic amino acids in the protein lysozyme, the slow down in the thermal relaxation relative to that in water appears to be controlled primarily by the size of the side chain. Water lysozyme Homo sapiens