EFFECTS OF TEMPERATURE ON SURFACE DEFORMATION OF 2-D ENZYME MODEL USING LANGEVIN EQUATION
Enzyme is vital components of human digestion especially in the process of eat and drink. The activity of enzyme in human mouth is exible and very sensitive to temperature, especially on the part of active site from the surface of the enzyme. we have to model the surface of the enzyme shaped bu...
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| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/45569 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |