Figure 3 of Dahlman, Mol Vis 2005; 11:88-96.

Figure 3. Thermal stability of zebrafish α-crystallin as determined by near UV CD spectroscopy

Shown are the CD spectra for zebrafish αA-crystallin (A) and zebrafish αB-crystallin (B) at temperatures from 25 °C to 60 °C. CD spectra indicate the position of aromatic amino acids in a protein's tertiary structure. The spectra presented here indicate that the tertiary structure of zebrafish αA-crystallin begins to change between 50 °C and 60 °C, while zebrafish αB-crystallin changes between 45 °C and 50 °C.

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