Journal of Thermal Analysis and Calorimetry

, Volume 87, Issue 1, pp 85–89 | Cite as

Thermodynamic investigation of salting effect of ovalbumin in various salts solutions

  • Malgorzata Wszelaka-Rylik
  • W. Zielenkiewicz


Calorimetric and volumetric investigations of ovalbumin salting by sodium chloride, lithium chloride, potassium chloride, lithium sulfate and ammonium sulfate buffered solutions in the range of concentrations of about 0.2–1.2 M of salts are reported. The evolution of enthalpies and apparent molar volumes vs. salts concentration was investigated using ITC MicroCal titration microcalorimeter and Anton Paar DMA 60/602 digital densimeter. It was found that the changes in enthalpies of salting and apparent molar volumes follow a similar trend. Conclusions about the ability of salts: to precipitate ovalbumin solution are presented.


apparent molar volume enthalpy of salting ovalbumin 


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Copyright information

© Springer-Verlag 2007

Authors and Affiliations

  1. 1.Institute of Physical ChemistryPolish Academy of SciencesWarsawPoland

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