Thermochemistry of Lysozyme‐Inhibitor Binding

A microcalorimetric method has been used to study the binding of saccharide inhibitors to lysozyme in aqueous solution at pH 5 and 25°. Inhibitors studied were N ‐acetyl‐ d ‐glucosamine, di‐ N ‐acetyl‐ d ‐glucosamine and tri‐ N ‐acetyl‐ d ‐glucosamine. From the results of the calorimetric measurements Δ G°, Δ H° and Δ S° for the binding processes were calculated. Derived data have been compared with corresponding values obtained by various equilibrium measurements.