Recent advances in microwave dielectric method provide a concrete image of protein hydration in solution, giving the amounts of loosely and tightly restrained water on protein. The dielectric property has also been solved on the hydration shell of hydrophobic moieties, which has a relaxation frequency f
c in a gigahertz range and consists of one water layer covering the moieties. The results show that the loosely restrained water on protein with f
c around 4GHz is mostly in the hydrophobic hydration shell, while tightly restrained water is attributed to the shell of charged or polar groups.
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