Control of nucleation in the crystallization of lysozyme
Abstract
This work investigates the influence of storage of lysozyme in solution on its crystallization. The crystallization of hen egg-white lysozyme exhibits a storage effect (aging) that depends on the length of time the lysozyme solution is stored, after dissolving from freeze-dried powder, before being brought to crystallization conditions. The number of crystals obtained increases, while their size decreases, as the solution ages. Observations...
Paper Details
Title
Control of nucleation in the crystallization of lysozyme
Published Date
Jan 1, 1993
Journal
Volume
2
Issue
1
Pages
113 - 118
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Notes
History