Stabilizing effect of various organic solvents on protein

The rate of denaturation of hemaglobin and other proteins by mechanical shaking is strongly affected by organic solvents. A group pf solvents,including alcohols and ketones, was found to stabilize proteins at low concentrations, although these same organic solvents denatured proteins at high concentrations. The stabilizing effect of alcohols increased with increasing chain lenghts. The second group of solvents, including toluene and chloroform, showed only a destabilizing effect, while the third group of solvents such as formamide and pentane had no effect over a wide range of concentrations. Organic solvents may be used to protect or denature a specific protein in solutions containing various proteins.