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Experimental thermodynamics of the helix–random coil transition. IV. Influence of the base composition of DNA on the transition enthalpy

✍ Scribed by H. Klump; T. Ackermann

Publisher
Wiley (John Wiley & Sons)
Year
1971
Tongue
English
Weight
550 KB
Volume
10
Category
Article
ISSN
0006-3525

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✦ Synopsis

Abstract

The helix–coil transition of DNA of various base compositions has been followed by measuring the heat capacity and the ultraviolet absorption as a function of temperature through the transition region. The results of these measurements indicate that the transition enthalphy Δ__H__ for a given pH value and salt concentration depends considerably on the base composition of the various DNA samples. The values of the transition enthalpies vary from Δ__H__ = 7.73 kcal/mole base pair (MBP) for 31% GC base pairs to Δ__H__ = 8.52 kcal/MBP for 72% GC base pairs. The results of the heat capacity measurements are discussed in relationship to the theoretical models suggested by various authors. Some peculiarities of the measured heat capacity versus temperature curves are reported. The correlation between these peculiarities and the results of the transcription experiments of DNA is discussed.

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