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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| 主要作者: | |
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| 格式: | Theses |
| 語言: | Indonesia |
| 在線閱讀: | https://digilib.itb.ac.id/gdl/view/45569 |
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| 機構: | Institut Teknologi Bandung |
| 語言: | Indonesia |
| 總結: | 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 bubble on
the coordination of 2-D. The surface of the enzyme is composed of particles
that behave like random motion. The random motion is raised with Langevin
dynamics equation. Then from the random motion of the particles constituent
of the surface of the enzyme we investigate the deformation that occurs due to
the inuence of temperature and relation to the activity of the enzyme. Based
on the simulation results, the temperature of 370C of the enzyme is in a state
of optimum. While at a temperature of 500C and 600C the enzyme undergoes
signicant surface deformation and is on the state of denaturation.
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