Tycho verifies protein quality by looking at the structural integrity (or foldedness) of a protein. As a thermal ramp is applied, the changes in the intrinsic fluorescence, detected at both 350 nm and 330 nm, from tryptophan and tyrosine residues in the protein are measured. These changes in fluorescence signal indicate transitions in the folding state of a protein. The temperature at which a transition occurs is called the inflection temperature (Ti). The fluorescence is recorded during the thermal run, plotted as ratio and used to calculate Ti. Its initial value along with the change in signal over the run (Δ ratio) is also recorded.
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