The solubility of the tetragonal form of hen egg white lysozyme from pH 4.0 to 5.4

Hen egg white lysozyme solubilities in the presence of the tetragonal crystal form have been determined. Conditions investigated cover the pH range 4.0 to 5.4, varying from 2.0% to 7.0% NaCl concentrations and from 4 to 25°C. In all instances, the solubilities were found to increase with temperature and decrease with increasing salt concentration. The effect of pH were more complex, showing a decreasing solubility with increasing pH at low salt...