Abstract
The equilibrium solubility of chicken egg-white lysozyme in the presence of crystalline solid state was determined as a function of NaCl concentration, pH, and temperature. The solubility curves obtained represent a region of the lysozyme phase diagram. This diagram makes it possible to determine the supersaturation of a given set of conditions or to achieve identical supersaturations by different combinations of parameters. The temperature dependence of the solubility permits the evaluation of ΔH of crystallization and we present a method for its calculation. The data indicates a negative heat of crystallization for the tetragonal crystal form but a positive heat of crystallization for the high temperature orthorhombic form.
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