The Effect of Crystal Anisotropy on the Thermal Properties of Protein Crystals

Abstract

Thermal conductivity (λ) and thermal diffusivity (α) of hen egg white lysozyme (HEWL) were measured at the temperatures between 282.1 and 294.9 K with a transient short-hot wire method. The obtained λ and α were evaluated by the method of the Kruskal-Wallis test. In addition, the effect of anisotropy on the properties was statistically examined by the analysis of covariance. The magnetically orientated HEWL crystals were realized by the magneto-Archimedes effect at 4.0 T. The randomly grown crystals were conducted by the two-liquid method. As the results, the presence of the anisotropy on the thermal properties was found to be significant on the HEWL crystals.