Thermodynamics of cross links.
Comparison of the melting temperatures of native lysozyme and a cross-linked ester derivative of lysozyme (Imoto and Rupley, 1973) yielded a value of 5.5 kcal/mole for the free energy of stabilization developed through forming the cross link and a value of zero for the corresponding enthalpy. There is close agreement between experiment and calculation from the statistical theory of polymers.
D002151:Calorimetry; D055598:Chemical Phenomena; D002621:Chemistry; D004952:Esters; D007202:Indicators and Reagents; D007700:Kinetics; D046911:Macromolecular Substances; D008433:Mathematics; D009113:Muramidase; D011487:Protein Conformation; D011489:Protein Denaturation; D013696:Temperature; D013816:Thermodynamics
D004952:Esters; D007202:Indicators and Reagents; D046911:Macromolecular Substances; D009113:Muramidase