## Abstract Reduced viscosity of a dilute aqueous solution of hen egg white lysozyme is measured in the pH range from 1.4 to 12.7 for various NaCI concentrations. The viscosity decreases with increasing pH below the isoelectric point (pH 11) on account of diminution in the electroviscous effect, re
Ultrasonic absorption in aqueous solution of lysozyme
β Scribed by Hiroshi Kanda; Nirio Ookubo; Haruhiko Nakajima; Yasuko Suzuki; Michio Minato; Takuro Ihara; Yasaku Wada
- Publisher
- Wiley (John Wiley & Sons)
- Year
- 1976
- Tongue
- English
- Weight
- 49 KB
- Volume
- 15
- Category
- Article
- ISSN
- 0006-3525
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β¦ Synopsis
Values of A V for carboxyl and amino groups in the Synopsis and Table I were erroneously given and should read 9.4 and 19.7 cm3/mole, respectively. Consequently, the statement on page 788 that the bV is considerably smaller than that for glycine should be deleted. The value of A V for carboxyl group agrees well with that obtained by Raspar and Kauzmann.'
π SIMILAR VOLUMES
Recently one of us has shown that the ultrasonic absorption of DNA solutions goes through a well-defined maximum when the pH is changed.1 This maximum occurs, independently of the ultrasonic frequency, at pH = 11.9, that is, at a pH close to that which corresponds to the mid-point of the denaturatio
The dielectric properties of aqueous solutions of DNA were measured at frequencies ranging from 0.1 to 12 GHz. The results are analyzed using the Maxwell mixture theory and yield a value for the hydration of the DNA of about 0.4 g/g, which is in the range ohserved in other investigations. No evidenc