A comparative study on viscosity of human, bovine and pig IgG immunoglobulins in aqueous solutions.

This paper presents the results of viscosity determinations on aqueous solutions of human, bovine and pig IgG immunoglobulins over a wide range of concentrations and at temperatures ranging from 5 degrees C to 55 degrees C. On the basis of the generalized Arrhenius formula, the viscosity temperature and the viscosity concentration dependence of the solutions are discussed. By applying an asymptotic form of the generalized Arrhenius formula, such rheological quantities as the intrinsic viscosity and Huggins coefficient were calculated.