This book covers the principle hydrodynamic and calorimetric techniques for studying protein-ligand interactions. A ligand is an atom, molecule, or ion that can bind to a specific site on a protein, and the interactions between any protein and its ligands are fundamental for the protein to function properly.
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S. E. Harding, NCMH Physical Biochemistry Laboratory, University of Nottingham. Babur Chowdhry, School of Chemical and Life Sciences, University of Greenwich.
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