Fluid-dynamic modelling of protein crystallyzers

Volume: 464, Pages: 171 - 194
Published: Jan 1, 1996
Abstract
A fluid-dynamic model of the hanging (or sitting) drop is proposed to study the time evolution of the thermo-solutal flow fields in protein crystallyzers. An Order of Magnitude Analysis of the vapour phase surrounding the drop shows that buoyancy effects are negligible in the vaporization chamber and that the evaporation is a very fast process, so that the rate of evaporation is controlled essentially by water diffusion through the air space....
Paper Details
Title
Fluid-dynamic modelling of protein crystallyzers
Published Date
Jan 1, 1996
Journal
Volume
464
Pages
171 - 194
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