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The ability of molecules to stick to each other because of the exact shape and chemical nature of parts of their surfaces. Many biological molecules bind extremely tightly and specifically to other molecules: enzymes to their substrates; antibodies to their antigens; DNA strands to their complementary strands; and so on. Binding can be characterized by a binding constant or association constant (Ka), or its inverse, the dissociation constant (Kd).
Publication Source: Food and Agricultural Organization of the United Nations (FAO)
Publication Date: 1999
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