Table 1 Thermodynamic parameters derived from urea denaturation at different concentrations of NaCl
From: The effects of NaCl concentration and pH on the stability of hyperthermophilic protein Ssh10b
pH 3 | pH 5 | pH 7 | pH 9 | pH 10 | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
NaCl | ΔG(H2O) | m | Cm | ΔG(H2O) | m | Cm | ΔG(H2O) | m | Cm | ΔG(H2O) | m | Cm | ΔG(H2O) | m | Cm |
(M) | (kJ.mol-1) | (kJ.mol-1.M-1) | (M) | (kJ.mol-1) | (kJ.mol-1.M-1) | (M) | (kJ.mol-1) | (kJ.mol-1.M-1) | (M) | (kJ.mol-1) | (kJ.mol-1.M-1) | (M) | (kJ.mol-1) | (kJ.mol-1.M-1) | (M) |
0 | 33.3 | 7.0 | 1.3 | 54.4 | 7.8 | 3.8 | 54.7 | 7.4 | 4.1 | 62.4 | 7.4 | 5.1 | 78.3 | 7.2 | 7.5 |
0.01 | 38.2 | 7.2 | 1.9 | 66.1 | 8.1 | 5.1 | 68.6 | 7.9 | 5.5 | 70.6 | 7.7 | 6.0 | 79.7 | 7.3 | 7.6 |
0.02 | 41.8 | 7.4 | 2.3 | 71.0 | 8.2 | 5.7 | 73.1 | 7.8 | 6.2 | 73.5 | 7.4 | 6.6 | 83.3 | 7.6 | 7.8 |
0.05 | 50.2 | 7.9 | 3.3 | 75.9 | 7.5 | 6.8 | 78.5 | 7.4 | 7.3 | 79.6 | 7.2 | 7.6 | 85.5 | 7.3 | 8.3 |
0.1 | 58.6 | 8.0 | 4.3 | 85.8 | 7.9 | 7.7 | 84.8 | 7.4 | 8.2 | 86.1 | 7.4 | 8.3 | 88.1 | 7.1 | 8.9 |
0.2 | 72.0 | 8.4 | 5.6 | 91.2 | 7.5 | 8.9 | |||||||||
0.5 | 87.0 | 7.9 | 7.9 | ||||||||||||
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