Calculation of the Relative Chemical Stabilities of Proteins as a Function of Temperature and Redox Chemistry in a Hot Spring (original) (raw)
Figure 9
Comparison of different estimates of hydrogen activity as a function of temperature.
Values shown for sulfide/sulfate and dissolved oxygen were computed using measured concentrations of those species listed in Table 2. Values shown for “Eh” were computed using pHs and ORP readings listed in Table 6. The solid line indicates values calculated using Eq. (24).