Table 2.
Protein sample |
Transition | ΔG D 25°C (cal mol−1) | ΔH (cal mol−1) | ||
---|---|---|---|---|---|
Start point (°C) | Midpoint (°C) | End point (°C) | |||
FITC-BSA | 45.0 | 69.3 | 95.0 | 4400 | 41800 |
FITC-BSA + 10% (w/v) honey | 57.5 | 75.0 | 95.0 | 5500 | 51000 |
FITC-BSA + 20% (w/v) honey | 62.5 | 82.8 | 95.0 | 8400 | 55000 |