Table 1.

Thermodynamic parameters for the equilibria between the three des intermediates of HEL at pH 8.0 in the presence of 2 M urea.

Temperature (°C)	des[76–94]∞a (%)	des[64–80]∞a (%)	des[6–127]∞a (%)	Equilibria	Kb	ΔGc (kcal/mol)
5	36 (±1)	7 (±1)	4 (±1)	des[76–94] ⇌ des[64–80]	0.19 (±0.03)	0.9 (±0.1)
				des[76–94] ⇌ des[6–127]	0.11 (±0.03)	1.2 (±0.1)
15	42 (±3)	4 (±3)	3 (±2)	des[76–94] ⇌ des[64–80]	0.10 (±0.07)	1.3 (±0.7)
				des[76–94] ⇌ des[6–127]	0.07 (±0.05)	1.5 (±0.7)
25	51 (±3)	2 (±1)	1 (±1)	des[76–94] ⇌ des[64–80]	0.04 (±0.02)	1.9 (±0.4)
				des[76–94] ⇌ des[6–127]	0.02 (±0.02)	2.3 (±0.4)
35	13 (±2)	NG d	NG	des[76–94] ⇌ des[64–80]	ND e	ND
				des[76–94] ⇌ des[6–127]	ND	ND

^aPopulations of the des intermediates in the total protein after the reaction time of 14, 6, 5, and 2 h at 5, 15, 25, and 35 °C, respectively.

^bEquilibrium constants.

^cFree energy differences between the des intermediates.

^dNot generated.

^eNot determined. (not italic)