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The solubility of the tetragonal form of hen egg white lysozyme from pH 4.0 to 5.4Hen egg white lysozyme solubilities in the presence of the tetragonal crystal form have been determined. Conditions investigated cover the pH range 4.0 to 5.4, varying from 2.0 to 7.0 percent NaCl concentrations and from 4 to 25 C. In all instances, the solubilities were found to increase with temperature and decrease with increasing salt concentration. The effects of pH were more complex, showing a decreasing solubility with increasing pH at low salt concentration and an increasing solubility with increasing pH at high salt concentration.
Document ID
19920042805
Acquisition Source
Legacy CDMS
Document Type
Reprint (Version printed in journal)
External Source(s)
doi:10.1016/0022-0248(91)90043-5
Authors
Cacioppo, Elizabeth (NASA Marshall Space Flight Center Huntsville, AL, United States)
Pusey, Marc L. (NASA Marshall Space Flight Center Huntsville, AL, United States)
Date Acquired
August 15, 2013
Publication Date
November 1, 1991
Publication Information
Publication: Journal of Crystal Growth
Volume: 114
Issue: 3, No
ISSN: 0022-0248
Subject Category
Life Sciences (General)
Accession Number
92A25429
Distribution Limits
Public
Copyright
Other

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