Conditions prone to salt crystallization: Difference between revisions
Jump to navigation
Jump to search
No edit summary |
No edit summary |
||
| Line 3: | Line 3: | ||
<table border = "1"> | <table border = "1"> | ||
<tr> | <tr> | ||
<td>Screen and #</td> | '''<td>Screen and #</td> | ||
<td>Condition</td> | <td>Condition</td> | ||
<td>Protein buffer</td> | <td>Protein buffer</td> | ||
<td>Confirmed by diffraction</td> | <td>Confirmed by diffraction</td> | ||
<td>Signature and comment</td> | <td>Signature and comment</td>''' | ||
</tr> | </tr> | ||
<tr> | <tr> | ||
Revision as of 16:23, 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) |