Effect of intracrystalline water on longitudinal sound velocity in tetragonal hen-egg-white lysozyme crystals.
Longitudinal sound velocity of tetragonal hen-egg-white (HEW) lysozyme crystals was measured during air drying by ultrasonic pulseecho method. The sound velocity increases with exposure to open air and approaches a constant value. The maximum value is approximately 2900 m/s that is about 1.6 times as much as that of original one before drying. In addition, the sound velocity clearly recovers to original one after immersing the dried crystal in solution. Therefore, the sound velocity in tetragonal HEW lysozyme crystals can be reversibly changed due to dehydration and rehydration. These changes in sound velocity are discussed in the light of water-mediated intramolecular and intermolecular interactions in the crystals.
Tachibana
M
M
Graduate School of Integrated Science, Yokohama City University, 22-2 Seto, Kanazawa-ku, Yokohama 236-0027, Japan. Tachiban@yokohama-cu.ac.jp
Koizumi
H
H
Kojima
K
K
D000818:Animals; D001703:Biophysics / Q000379:methods*; D002645:Chickens; D003460:Crystallization; D009113:Muramidase / Q000737:chemistry*; D013696:Temperature; D013997:Time Factors; D014867:Water / Q000737:chemistry*
D014867:Water; D009113:Muramidase