Table 2.

The dependence of the enzymatic activity yield of hen egg-white lysozyme on the time of refolding/reoxidation in 99% (vol/vol) glycerol

Time	Refolding yield, %*
1 min	<0.2
15 min	0.78  ±  0.35
30 min	1.1  ±  0.3
60 min	1.6  ±  0.2
12 hr	8.4  ±  0.4†
40 hr	12  ±  1
60 hr	12  ±  1

For experimental conditions, see the legend to Table 1. 

^*See the corresponding footnote to Table 1, except that all experiments were done at least in triplicate. 

^†Essentially the same refolding yield was obtained when the refolding/reoxidation of lysozyme was carried out at 37°C; however, upon increasing the temperature to 50°C, the refolding yield dropped by a factor of 3.