Temperature Dependence and Anisotropic Effects in the Thermal Properties of Hen Egg-White Lysozyme Crystals
Temperature Dependence and Anisotropic Effects in the Thermal Properties of Hen Egg-White Lysozyme Crystals
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DOI：
10.3390/sym12081279
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发表时间：
2020-08-01
期刊：
影响因子：
2.7
通讯作者：
Arata, Toshiaki
中科院分区：
文献类型：
--
作者：
Maki, Syou;Fujiwara, Seiji;Arata, Toshiaki
采用瞬态短热线法测量了四氢鸡蛋清溶菌酶（HEWL）晶体的热导率（λ）和热扩散率（α）。晶体的生长有两种不同的方法：磁悬浮晶体是用超导磁体实现的，超导磁体的轴垂直于导线的方向，自然生长的晶体是用双液法实现的，随机生长。我们证实了温度依赖性的λ和α属性通过测量温度的变化和统计分析。这些性质略有不同，这取决于晶体生长过程中施加的磁场的存在或不存在。我们推测，这种差异源于磁场引起的晶体取向。统计分析表明，不对称的热传导的蛋白质晶体提供的热性能的各向异性效应的可能性。
We measured the thermal conductivity (lambda) and thermal diffusivity (alpha) of tetragonal hen egg-white lysozyme (HEWL) crystals by the transient short-hot wire method. The crystals were grown by two different methods: Magnetically levitated crystals were realized with a superconducting magnet, thec-axis of which was perpendicularly orientated in the direction of the wire, and naturally grown crystals realized by the two-liquid method, grown randomly. We confirmed the temperature dependence in both the lambda and alpha properties by measuring the variations in temperature and by statistical analysis. These properties differed slightly depending on the presence or absence of a magnetic field applied during the crystal growth. We hypothesize that the difference originated from the orientation of the crystals caused by the magnetic field. The statistical analyses demonstrated the possibility that asymmetric thermal conduction in the protein crystals provides anisotropic effects of the thermal properties.