Chemistry
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10th Edition
ISBN: 9781305957404
Author: Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher: Cengage Learning
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At 298K, the enthalpy of denaturation (unfolding) of hen egg whites lysozyme is +112.6 kJ/mol and the change in the constant pressure molar heat capacity resulting from the denaturation fo hte protein is +12.1 kJ/molK.

Calculate the entropy of denaturation of hen eggs white lysoenyme at 360K (the melting or folding temperature of the enzyme) in units of kJ/molK

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