A calorimetric study of the interactions in the aqueous solutions of lysozyme in the presence of denaturing cosolvents

▸ A thermodynamic method is reported to monitor the chemical denaturation of lysozyme. ▸ The enthalpic interaction coefficients are very useful parameters to gain information about the mechanism through which two hydrated molecules interact in solution. ▸ Hypotheses are proposed about the mechanism underlying the denaturation of lysozyme induced by high concentrations of urea or ethanol.