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

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Abstract

Heat effects and densities of hen egg lysozyme in the phosphate buffer at pH 8.8 and various NaCl concentrations were determined at 25°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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Authors and Affiliations

  1. Institute of Physical Chemistry of the Polish Academy of Sciences, Kasprzaka 44/52, 01-224, Warsaw, Poland

    A. Zielenkiewicz & W. Zielenkiewicz

Authors
  1. A. Zielenkiewicz
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  2. W. Zielenkiewicz
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Correspondence to A. Zielenkiewicz.

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Zielenkiewicz, A., Zielenkiewicz, W. Calorimetric and volumetric data of salting of hen egg lysozyme using NaCl solution at pH 8.8. J Therm Anal Calorim 90, 941–944 (2007). https://doi.org/10.1007/s10973-006-8299-2

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  • DOI: https://doi.org/10.1007/s10973-006-8299-2

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