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. 2002 Oct;11(10):2351–2361. doi: 10.1110/ps.0205402

Fig. 2.

Fig. 2.

Thermodynamic functions used in the initial characterization of protein L (solid line) and protein G (dotted line) folding. (a) The temperature dependence of the heat capacity, Cv. (b) The temperature dependence of the fraction of native contacts formed, q. (c) The free energy, F, as a function of q at the transition temperature.