タンパク質結晶の熱物性値における結晶異方性の影響について

抄録

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.