Emulsion-Based Technique To Measure Protein Crystal Nucleation Rates of Lysozyme

We measured the nucleation rates of lysozyme protein crystals using microfluidically produced emulsion drops containing supersaturated protein solution. The technique involves quenching several thousand independent nanoliter drops by rapidly lowering the temperature and then counting the number of drops that have not nucleated as a function of time at constant temperature. We fit the number distribution to a theoretical model developed by Pound...