Changes in the Standard Transformed Thermodynamic Properties of Enzyme-Catalyzed Reactions with Ionic Strength

The ionic strength has significant effects on the thermodynamic properties of ionic species and on the transformed thermodynamic properties of biochemical reactants at specified pH values. These effects are discussed for species, reactants, and enzyme-catalyzed reactions. This has led to three new thermodynamic properties:  (z_j² − N_H(j)), ( )_i, and Δ_r( ), which are referred to as ionic strength coefficients. The first of these is a property of a species, the second is a property of a reactant, and the third is the property of an enzyme-catalyzed reaction. The effects of ionic strength on standard thermodynamic properties of species, standard transformed thermodynamic properties of reactants, and standard transformed thermodynamic properties of enzyme-catalyzed reactions are proportional to these new thermodynamic properties.