Figure 2
From: The effects of NaCl concentration and pH on the stability of hyperthermophilic protein Ssh10b
The effects of pH and salt concentration on the urea-induced stability of Ssh10b measured at 25°C. (a) pH = 3 (buffer: 10 mM Gly), (b) pH = 5 (buffer: 10 mM HAc), (c) pH = 7 (buffer: 10 mM HEPES), (d) pH = 9 (buffer: 10 mM Gly), (e) pH = 10 (buffer: 10 mM Gly). (black square) 0 M NaCl, (white square) 0.01 M NaCl, (black circle) 0.02 M NaCl, (white circle) 0.05 M NaCl, (black up-triangle) 0.1 M NaCl, (white up-triangle) 0.2 M NaCl, (black down-triangle) 0.5 M NaCl, (white down-triangle) 1.0 M NaCl. The concentration (Pt) of Ssh10b was 50 μM.