Temperature and Hydration-Dependent THz Investigations on Proteins

被引：0
|
作者：
Stehle, Christian [1 ]
Abuillan, Wasim [1 ]
Gompf, Bruno [1 ]
Dressel, Martin [1 ]
机构：
[1] Univ Stuttgart, Inst Phys, D-70550 Stuttgart, Germany
来源：
35TH INTERNATIONAL CONFERENCE ON INFRARED, MILLIMETER, AND TERAHERTZ WAVES (IRMMW-THZ 2010) | 2010年
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中图分类号：
TM [电工技术]; TN [电子技术、通信技术];
学科分类号：
0808 ; 0809 ;
摘要：
The far-infrared absorption of proteins is precisely measured at well-defined temperature and hydration. The absorption decreases with temperature and increases with hydration. The amount of water attached to the protein is calculated by a general sorption isotherm equation. Comparing this amount with the measured absorption the specific dynamic of the hydration shell can be extracted.
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