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Faster Protein Folding Achieved Through Nanosecond Pressure Jump

June 1, 2009

Martin Gruebele A University of Illinois chemist says that prodding proteins to fold by suddenly removing high pressure (a technique also known as "pressure jumping") through electrical bursting makes for a "kindler, gentler way" of inducing proteins to fold. Full Story

University of Illinois at Urbana-Champaign

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