1. Lysozyme was purified from chicken egg whites using cation exchange chromatography. Fractions were collected as salt concentration increased and tested for lysozyme activity.
2. Bradford assays determined protein concentrations of samples, allowing calculation of lysozyme extract concentration and specific activity.
3. SDS-PAGE analysis showed lysozyme was present and purified in fractions 10-13 based on comparison to protein standards. While some lysozyme appeared in egg extract and flow-through, fractions had greater concentration and purity.