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The effect of ions on the thermostability and unfolding of Na,K–ATPase from shark salt gland was studied and compared with that of Na,K–ATPase from pig kidney by using differential scanning calorimetry (DSC) and activity assays. In 1 mM histidine at pH 7, the shark enzyme inactivates rapidly at 20 °C, as does the kidney enzyme at 42 °C (but not at 20 °C). Increasing ionic strength by addition of 20 mM...
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