Protein Stability and Folding

The modern biosciences make many new proteins available. Nevertheless the handling of these proteins is quite difficult due to problems with their stability. This collection gives - in the form of tables - protein stability data for various temperatures and solvents. These data are most useful for the development of protein folding and the improvement of biotechnological stability for applications of proteins.
TOC: Introduction.- Gibbs Energy Change - Molar Values.- Enthalpy and Heat Capacity Changes - Molar Values.- Enthalpy and Heat Capacity Changes - Specific Values.- References.