Trypsin transition temperature

A second set of data are temperature jump studies of trypsin denaturation near pH 2 made by Pohl (59), Fig. 20. Temperature changes near the transition temperature can, of o>urse, change the degree of folding markedly in Pohl s setup rather large jumps can be m e, but these are relatively slow, the maximum observable rate is only 0.5sec ... 

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