Calorimetric and volumetric data of salting of hen egg lysozyme using NaCl solution at pH 8.8

被引：4
|
作者：
Zielenkiewicz, A. [1 ]
Zielenkiewicz, W. [1 ]
机构：
[1] Polish Acad Sci, Inst Phys Chem, PL-01224 Warsaw, Poland
来源：
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY | 2007年 / 90卷 / 03期
关键词：
calorimetry; density; lysozyme; NaCl solutions; salting processes;
D O I：
10.1007/s10973-006-8299-2
中图分类号：
O414.1 [热力学];
学科分类号：
摘要：
Heat effects and densities of hen egg lysozyme in the phosphate buffer at pH 8.8 and various NaCl concentrations were determined at 25 degrees C by LKB 10700-2 microcalorimeter and an Anton Paar 60/602 densimeter. The relation between the changes of the enthalpy and apparent molar volumes vs. molality of NaCl were determined. The data are discussed together with the data obtained previously for hen egg lysozyme solutions with NaCl salt in Na-acetate buffer pH 4.2.
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页码：941 / 944
页数：4
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