Conditions prone to salt crystallization: Difference between revisions
Jump to navigation
Jump to search
No edit summary |
No edit summary |
||
| Line 25: | Line 25: | ||
</tr> | </tr> | ||
</table> | </table> | ||
'''''Please copy and paste the empty row for the next person to fill in''''' | |||
Revision as of 15:25, 23 May 2008
This list shall not include instances when significant drying of the drop occurred.
| Screen and # | Condition | Protein buffer | Confirmed by diffraction | Signature and comment |
| Hampton PEG/ion #1 | 0.2M NaF, 20% PEG3350, pH7.1 | 10mM Tris pH7.5, 150mM NaCl | yes | I've seen this condition produce salt crystals at least twice.--Ed 16:18, 23 May 2008 (CEST) |
Please copy and paste the empty row for the next person to fill in