EFFECTS OF TEMPERATURE ON SURFACE DEFORMATION OF 2-D ENZYME MODEL USING LANGEVIN EQUATION

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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Main Author: Azka Nasution, Habibi
Format: Theses
Language:Indonesia
Online Access:https://digilib.itb.ac.id/gdl/view/45569
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Institution: Institut Teknologi Bandung
Language: Indonesia
id id-itb.:45569
spelling id-itb.:455692020-01-06T13:25:03ZEFFECTS OF TEMPERATURE ON SURFACE DEFORMATION OF 2-D ENZYME MODEL USING LANGEVIN EQUATION Azka Nasution, Habibi Indonesia Theses Enzyme, Bubble, Langevin Dynamics, Deformation, Optimum, De- naturation. INSTITUT TEKNOLOGI BANDUNG https://digilib.itb.ac.id/gdl/view/45569 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. text
institution Institut Teknologi Bandung
building Institut Teknologi Bandung Library
continent Asia
country Indonesia
Indonesia
content_provider Institut Teknologi Bandung
collection Digital ITB
language Indonesia
description 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.
format Theses
author Azka Nasution, Habibi
spellingShingle Azka Nasution, Habibi
EFFECTS OF TEMPERATURE ON SURFACE DEFORMATION OF 2-D ENZYME MODEL USING LANGEVIN EQUATION
author_facet Azka Nasution, Habibi
author_sort Azka Nasution, Habibi
title EFFECTS OF TEMPERATURE ON SURFACE DEFORMATION OF 2-D ENZYME MODEL USING LANGEVIN EQUATION
title_short EFFECTS OF TEMPERATURE ON SURFACE DEFORMATION OF 2-D ENZYME MODEL USING LANGEVIN EQUATION
title_full EFFECTS OF TEMPERATURE ON SURFACE DEFORMATION OF 2-D ENZYME MODEL USING LANGEVIN EQUATION
title_fullStr EFFECTS OF TEMPERATURE ON SURFACE DEFORMATION OF 2-D ENZYME MODEL USING LANGEVIN EQUATION
title_full_unstemmed EFFECTS OF TEMPERATURE ON SURFACE DEFORMATION OF 2-D ENZYME MODEL USING LANGEVIN EQUATION
title_sort effects of temperature on surface deformation of 2-d enzyme model using langevin equation
url https://digilib.itb.ac.id/gdl/view/45569
_version_ 1822270940561539072

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