INTRODUCTION

The Quasi-Gaussian Entropy theory (QGE) is a theoretical method based on a novel statistical mechanics reformulation of the free energy distributions. It was originally developed by Dr. Andrea Amadei (University of Rome “Tor Vergata”, Italy) in collaboration with Prof Herman Berendsen, Dr. Emil Apol (the University of Groningen, The Netherlands) and Prof Alfredo Di Nola (University of Rome “La Sapienza”, Italy).  The foundations of the QGE theory are reported in a series of papers collected in the Ph.D. thesis of both Dr. Amadei and Dr. Apol cited in the bibliography. The theory was further developed and applied to different systems spanning from simple fluids to proteins.

In these brief note, the mathematical basis of QGE for the study of the thermodynamics of proteins in solution as in the Ref. [1] is detailed. 

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