Thermochemistry of Lysozyme‐Inhibitor Binding

The binding of saccharide inhibitors to lysozyme has been studied using a microcalorimetric method. Measurements have been performed with N ‐acetyl‐ d ‐glucosamine (pH 5 and 25 and 40°C), tri[ N ‐acetyl‐ d ‐glucosamine] (pH 2, 5 and 7.6 at 25°C and pH 5 at 40°C) and with tetra‐[ N ‐acetyl‐ d ‐glucosamine] (pH 2, 5 and 7.6 at 25°C). From the results of the calorimetric measurements values for Δ G 0 , Δ H 0 , Δ S 0 , and Δ C p 0 were derived for the binding processes. In addition to the saccharide‐binding reactions, some model experiments were performed.