抄録
An autographic oscillatory damping meter was designed for the investigation of salt-induced gelation of myosin preparations. In the presence of 4.0 and 5.1M KSCN, the period of the oscillation system decreased to one half, to suggest that the dynamic rigidity would be increased abruptly, and the creep response of the displacement appeared below the rest point. These changes were more remarkable at 4.0M KSCN. In the presence of 3.0M LiBr, the time to a practical halt of oscillations decreased to one half, to suggest that the dynamic viscosity would be increased. At these salt concentrations, the helical contents of myosin were 33, 19, and 16%, respectively. Therefore it was concluded that a local melting of the helical structure might be related to salt-induced gelation.
