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ERIC Number: EJ921284
Record Type: Journal
Publication Date: 2010-Dec
Pages: 3
Abstractor: As Provided
Reference Count: 13
ISBN: N/A
ISSN: ISSN-0021-9584
The Effect of Ethylene Glycol, Glycine Betaine, and Urea on Lysozyme Thermal Stability
Schwinefus, Jeffrey J.; Leslie, Elizabeth J.; Nordstrom, Anna R.
Journal of Chemical Education, v87 n12 p1393-1395 Dec 2010
The four-week student project described in this article is an extension of protein thermal denaturation experiments to include effects of added cosolutes ethylene glycol, glycine betaine, and urea on the unfolding of lysozyme. The transition temperatures and van't Hoff enthalpies for unfolding are evaluated for six concentrations of each cosolute, and the results are used to calculate cosolute preferential interaction coefficients with folded and unfolded lysozyme. Preferential interaction coefficients are used to explain lysozyme stability in cosolute solutions. (Contains 2 notes, 2 figures and 1 table.)
Division of Chemical Education, Inc and ACS Publications Division of the American Chemical Society. 1155 Sixteenth Street NW, Washington, DC 20036. Tel: 800-227-5558; Tel: 202-872-4600; e-mail: eic@jce.acs.org; Web site: http://pubs.acs.org/jchemeduc
Publication Type: Journal Articles; Reports - Descriptive
Education Level: Higher Education
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A