We have studied hydration (and dehydration) of thermally denatured hen egg lysozyme using sorption calorimetry. Two different procedures of thermal denaturation of lysozyme were used. In the first procedure the protein was denatured in an aqueous solution at 90 degrees C, in the other procedure a sample that contained 20% of water was denatured at 150 degrees C. The protein denatured at 90 degr...

Motivated by the challenge of identifying intruder ions in a cold ion crystal, we investigate calorimetry from emitted fluorescence light. Under continuous Doppler cooling, crystal reaches temperature equilibrium with fixed level intensity and any change motional energy results modification this intensity. We theoretically determine rate an as function temperature, assuming that laser light is ...