Mixing Salts and Poly(ethylene glycol) into Protein Solutions: The Effects of Diffusion across Semipermeable Membranes and of Convection

Autor: Monika Budayova-Spano, Niels Junius, Richard P. Sear, Virginia Apostolopoulou

Publikováno v: Crystal Growth & Design
Crystal Growth & Design, 2020, 20 (6), pp.3927-3936. ⟨10.1021/acs.cgd.0c00246⟩
Crystal Growth & Design, American Chemical Society, 2020, 20 (6), pp.3927-3936. ⟨10.1021/acs.cgd.0c00246⟩

International audience; Growing a protein crystal starts by mixing a solution of the protein, with a solution of a precipitant—such as a salt or poly(ethylene glycol) (PEG). Mixing two solutions is a surprisingly complex process, but this complexit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ecd62db28d3d3a9dd9b834d731649ecb
https://doi.org/10.1021/acs.cgd.0c00246