Question

Asked Oct 24, 2019

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This problem is (11.16) from a book "Thermodynamics and Statistical Mechanics An Integrated Approach by M. Scott Shell"

Step 1

(a) Proteins in aqueous solution become larger in the size due to accumulation of fluid therefore proteins in aqueous solution fold to unique three-dimensional structure at ambient conditions.

Proteins structure changes from structured to less structured, floppy configuration that can be accomplished in a number of ways.

Step 2

Folding and unfolding of protein is due to change in structure with change in temperature and pressure.

As the temperature is increased, protein becomes less viscous, therefore volume will increase.

In folded structure molecules are arranged so closely which results more viscous solution and volume is less than that of unfolded structure.

Therefore, change in volume associated with the folded to unfolded transition is positive which is shown below:

Step 3

Entropy is thermodynamic property which describes randomness of system. In case of folded structure molecules are well arranged while in case of unfolded structure molecules are randomly arranged. Therefore...

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