Table 3.

Effects of different concentration of salts and sugars on thermostability of purified PNL of Fusarium oxysporum 1755

Sl no.	Salt/sugar	Concentration	Residual activity (%)
1	Control	–	100
2	MgCl2	5 mM	72.2
3	MgCl2	10 mM	25.9
4	CaCl2	5 mM	44.0
5	CaCl2	10 mM	111.1
6	NaCl	0.5 M	100.0
7	NaCl	1.0 M	50.0
8	Glycine	0.5 M	61.1
9	Glycine	1.0 M	50.0
10	Glycerol	10%	24.3
11	Glycerol	20%	29.1
12	Mannitol	10%	103.5
13	Mannitol	20%	100.0
14	Sorbitol	10%	100.0
15	Sorbitol	20%	54.0
16	Ammonium	10%	99.0
17	Sulfate ammonium sulfate	20%	95.0