“…The properties of water molecules appear distinct from bulk water when in proximity to proteins. Experiments and theoretical studies1–6 have provided considerable evidence that the properties of water, such as diffusion constant, residence time, dipole moment, and hydrogen bond dynamics, etc., are different when around a protein than those of bulk water. Generally, the diffusion rates of water molecules within 4–5 Å of a protein surface have been found to be significantly different from that in bulk water.…”