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Title: Protein Hydration Thermodynamics: The Influence of Flexibility and Salt on Hydrophobin II Hydration
Award ID(s):
1652646 1665339
PAR ID:
10066846
Author(s) / Creator(s):
; ;
Date Published:
Journal Name:
The Journal of Physical Chemistry B
Volume:
122
Issue:
13
ISSN:
1520-6106
Page Range / eLocation ID:
3635 to 3646
Format(s):
Medium: X
Sponsoring Org:
National Science Foundation
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  1. Hydration of biological macromolecules is important for their stability and function. Historically, attempts have been made to describe the degree of macromolecular hydration using a single parameter over a narrow range of values. Here, we describe a method to calculate two types of hydration: surface shell water and entrained water. A consideration of these two types of hydration helps to explain the “hydration problem” in hydrodynamics. The combination of these two types of hydration allows accurate calculation of hydrodynamic volume and related macromolecular properties such as sedimentation and diffusion coefficients, intrinsic viscosities, and the concentration-dependent non-ideality identified with sedimentation velocity experiments. 
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