Thermodynamics of Cross Links
Comparison of the melting temperatures of native lysozyme and a cross-linked ester derivative of lysozyme (Imoto and Rupley, 1973) yielded a value of 5.5 kcal/mole for the free energy of stabilization developed through forming the cross link and a value of zero for the corresponding enthalpy. There is close agreement between experiment and calculation from the statistical theory of polymers.
KeywordsFree Energy Cross Link Random Coil Ester Derivative Guanidine Hydrochloride
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