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Tetragonal Chicken Egg White Lysozyme Solubility in Sodium Chloride SolutionsThe solubility of chicken egg white lysozyme, crystallized in the tetragonal form was measured in sodium chloride solutions from 1.6 to 30.7 C, using a miniature column solubility apparatus. Sodium chloride solution concentrations ranged from 1 to 7% (w/v). The solutions were buffered with 0.1 M sodium acetate buffer with the solubility being measured at pH values in 0.2 pH unit increments in the range pH 4.0 to 5.4, with data also included at pH 4.5. Lysozyme solubility was found to increase with increases in temperature and decreasing salt concentration. Solution pH has a varied and unpredictable effect on solubility.
Document ID
19990069901
Acquisition Source
Marshall Space Flight Center
Document Type
Reprint (Version printed in journal)
Authors
Forsythe, Elizabeth L.
(Universities Space Research Association Huntsville, AL United States)
Judge, Russell A.
(Alliance for Microgravity Materials Science and Applications Huntsville, AL United States)
Pusey, Marc L.
(NASA Marshall Space Flight Center Huntsville, AL United States)
Date Acquired
August 19, 2013
Publication Date
January 1, 1998
Subject Category
Inorganic And Physical Chemistry
Distribution Limits
Public
Copyright
Other

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