Protein crystallization in a 100 nl solution with new stirring equipment

To investigate quantitatively the effects of stirring on protein crystallization, a new stirring system which can agitate a protein solution, ∼100 nl, by providing Hagen–Poiseuille flow has been successfully developed. In addition, this new stirring system provides flow with a well defined pattern a...

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Detalles Bibliográficos
Autores principales: Maki, S., Murai, R., Yoshikawa, H. Y., Kitatani, T., Nakata, S., Kawahara, H., Hasenaka, H., Kobayashi, A., Okada, S., Sugiyama, S., Adachi, H., Matsumura, H., Takano, K., Murakami, S., Inoue, T., Sasaki, T., Mori, Y.
Formato: Texto
Lenguaje:English
Publicado: International Union of Crystallography 2008
Materias:
Diffraction Structural Biology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2394822/
https://www.ncbi.nlm.nih.gov/pubmed/18421156
http://dx.doi.org/10.1107/S0909049508001842

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2394822/
https://www.ncbi.nlm.nih.gov/pubmed/18421156
http://dx.doi.org/10.1107/S0909049508001842

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