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Functional significance of flexibility in proteins

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Published/Copyright: January 1, 2009

Published Online: 2009-01-01
Published in Print: 1982-01-01

© 2013 Walter de Gruyter GmbH, Berlin/Boston

Articles in the same Issue

  1. Preface
  2. Thermodynamics, kinetics, and mechanisms of solvation, solvolysis, and substitution in non-aqueous media
  3. NMR and solvation of ions in non-aqueous solvents
  4. EXAFS spectroscopy of coordination complexes in non-aqueous solutions
  5. 10.1351/pac198254122317
  6. Solvent extraction by selective ion solvation
  7. The role of solvent reorganization in proton transfer and nucleophilic addition reactions
  8. 10.1351/pac198254122349
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  10. Artificial photosynthesis, light driven electron transfer processes in organized molecular assemblies and colloidal semiconductors
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  12. 10.1351/pac198254122409
  13. 10.1351/pac198254122425
  14. On membrane phospholipids and protein-lipid association
  15. Synthetic control leading to natural products
  16. Structure and function in the biomimetic synthesis of linear, angular and branched condensed tannins
  17. Chemical communication in insects: background and application
  18. Functional significance of flexibility in proteins
  19. 10.1351/pac198254122501
  20. On the conformations of lactone rings
  21. Studies in plant tissue culture: potential sources of clinically important antitumor agents
  22. Studies on the total synthesis of streptogramin antibiotics: griseoviridin and madumycin (A-2315A)
  23. Nomenclature of inorganic chemistry. II.2 - The nomenclature of hydrides of nitrogen and derived cations, anions, and ligands
  24. 10.1351/pac198254122553
  25. Critical evaluation of equilibrium constants involving acetylacetone and its metal chelates
  26. 10.1351/pac198254122593
  27. 10.1351/pac198254122675
  28. Critical survey of stability constants of NTA complexes
  29. Standard methods for the analysis of oils, fats and derivatives, 6th Edition. 1st Supplement: Part 6 (1982). Section II, Oils and fats. Section III, Glycerines
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