[gmx-users] High Temperature 498 K, NVT or NTP ?

Chih-Ying Lin chihying2008 at gmail.com
Tue Nov 2 05:06:44 CET 2010

At high temperature 498 K, the protein is cooked.
For NVT, the volume of the system is much expanded.
For NPT, the water evaporated.

How do people simulate the condition under high temperature, 498K?

THank you
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