Abstract
We report here the first observation of the time-dependent heat capacity of water-lysozyme solution. The observed increase of heat capacity in time occurs independently of the lysozyme concentration and thepH value of the solvent. The time necessary to attain the heat capacity equilibrium value and the amplitude of the effect are not well reproducible; the former tends to increase with temperature, while the amplitude decreases and practically disappears about 35°C. Evolution of a spatial order of the proteins in water and/or of water molecules interacting with the proteins is considered as a possible explanation for the results. The phenomenon promises to be an important tool to study the role of water in biological organization and activity.
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