Frozen in time

Christopher Surridge

Nature, 1999, vol. 401, issue 6755, 748-748

Abstract: Biochemical reactions are extremely rapid, yet the techniques for imaging the enzymes that catalyse them can be very slow. To get around this problem, structures can be determined at roughly the temperature of liquid nitrogen -- literally freezing an enzyme's movements in time. This has now been done for a protein called bacteriorhodopsin.

Date: 1999
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DOI: 10.1038/44476

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