Native MS Ionization Process and Non-Covalent Interactions of Protein Complex
نویسندگان
چکیده
منابع مشابه
patterns and variations in native and non-native interlanguage pragmatic rating: effects of rater training, intercultural proficiency, and self-assessment
although there are studies on pragmatic assessment, to date, literature has been almost silent about native and non-native english raters’ criteria for the assessment of efl learners’ pragmatic performance. focusing on this topic, this study pursued four purposes. the first one was to find criteria for rating the speech acts of apology and refusal in l2 by native and non-native english teachers...
15 صفحه اولAlignment of Non-Covalent Interactions at Protein-Protein Interfaces
BACKGROUND The study and comparison of protein-protein interfaces is essential for the understanding of the mechanisms of interaction between proteins. While there are many methods for comparing protein structures and protein binding sites, so far no methods have been reported for comparing the geometry of non-covalent interactions occurring at protein-protein interfaces. METHODOLOGY/PRINCIPA...
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Homologous DNA recombination is a general genetic phenomenon in which corresponding genetic information on a DNA is exchanged with or copied from its homologous or sister chromosomal DNA. Homologous recombination consists of a series of biochemical reactions of a pair of DNAs, and a key step in this process is the formation of heteroduplex joints by pairing of a single-stranded tail derived fro...
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in one pole of the continuum of language learning, theoreticians and practitioners traditionally consider english as english as a second language or english as a foreign language. however, in the other pole of this continuum where english is thought of as the most effective tool for international communication, it is referred to as a lingua franca. those who favor an approach to english growing...
15 صفحه اولNon-covalent interactions between proteins and polysaccharides.
Foods with novel or improved properties can be created by utilizing non-covalent interactions between proteins and polysaccharides. In solution, either attractive or repulsive interactions between proteins and polysaccharides can be used to create microstructures that give foods novel textural and sensory properties. At interfaces, attractive electrostatic interactions can be used to create foo...
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ژورنال
عنوان ژورنال: Journal of the Mass Spectrometry Society of Japan
سال: 2018
ISSN: 1340-8097,1880-4225,1884-3271
DOI: 10.5702/massspec.s18-45