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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書目詳細資料
主要作者:	Azka Nasution, Habibi
格式:	Theses
語言:	Indonesia
在線閱讀:	https://digilib.itb.ac.id/gdl/view/45569
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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