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Thermodynamics properties of the Gō-like protein in a dilute solution. Protein folding is characterized by a reduction of the protein radius of gyration (
) and by the structure overlap function (
). The collapse temperature is determined from 
corresponding to a maximum heat capacity; the folding temperature is determined from 
corresponding to a maximum in the structural fluctuation 
(A) 
versus T. (B) 
versus T. (C) 
versus T. (D) 
versus T.
