At 298 K, the enthalpy of denaturation of hen egg white lysozyme is +217.6 kJ mol−1 and the change in the constant-pressure molar heat capacity resulting from denaturation of the protein is +6.3 kJ K−1 mol−1. (a) Estimate the enthalpy of denaturation of the protein at (i) 351 K, the ‘melting’ temperature of the macromolecule, and (ii) 263 K. State any assumptions in your calculations. (b) Based on your answers to part (a), is denaturation of hen egg white lysozyme always endothermic?

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