Table III

The effect of NaCl on heparin-binding proteins

Shown is the number of heparin-binding yeast proteins at three different NaCl concentrations and accompanying statistical significance. Heparin concentration was 50 μg/ml.

NaCl (m)
00.050.150.75
Total proteins with positive interaction4247428242764278
Total proteins with significant interaction
    1S.D.254261264258
    2S.D.107105107104
    3S.D.60585960