Calorimetric and volumetric data of salting of albumin from human serum using NaCl solutions

Apparent molar volume and enthalpy changes for mixing NaCl (aq.) with albumin from human serum (aq.) are experimentally determined (25 degrees C). Calorimetric experiments were carried out in an LKB 10700-2 calorimeter, whereas volumetric measurements were realized using an Anton Paar 60/602 densimeter. The density measurements were made after 1 and 24 h of the dissolution in the buffer (pH 4.2). The relation between the changes of the enthalpy and apparent molar volumes vs. molality of NaCl were determined. The obtained data are discussed together with data obtained previously for bovine albumin and hen egg lysozyme solutions with NaCl, Li2SO4 and (NH4)(2)SO4 salts of various concentration. As results correlations between the changes of enthalpy of salting and apparent molar volumes vs. molality of salts were made.