Abstract
The binding of proflavine to native DNA increased its stability against thermal denaturation as measured by viscometric method. Up to a moderate ionic strength of 0.058 ᴍ, the melting temperature of the complex increased almost linearly with the increase of dye concentrations and a saturation was reached when one proflavine molecule was added per four to five DNA-Phosphates (D/P≅0.2). The extent of stabilization (ΔTm) produced by dye binding decreased gradually with the increase of ionic strength and no stabilization effect was observed at an ionic strength of about 0.3 ᴍ. The maximum melting temperature attained by Proflavine binding was almost independent of the ionic strength of the medium. The same maximum value was reached as obtained simply by increasing the sodium ion concentration.
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