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   <subfield code="a">Thermodynamicinvestigation of salting effect of ovalbumin in various salts solutions</subfield>
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   <subfield code="a">Calorimetric and volumetric investigations of ovalbumin salting by sodium chloride, lithium chloride, potassium chloride, lithium sulfate and ammonium sulfate buffered solutions in the range of concentrations of about 0.2-1.2 M of salts are reported. The evolution of enthalpies and apparent molar volumes vs. salts concentration was investigated using ITC MicroCal titration microcalorimeter and Anton Paar DMA 60/602 digital densimeter. It was found that the changes in enthalpies of salting and apparent molar volumes follow a similar trend. Conclusions about the ability of salts: to precipitate ovalbumin solution are presented.</subfield>
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