The solubility of the tetragonal form of hen egg white lysozyme from pH 4.0 to 5.4
- 1 November 1991
- journal article
- Published by Elsevier BV in Journal of Crystal Growth
- Vol. 114 (3), 286-292
- https://doi.org/10.1016/0022-0248(91)90043-5
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
- Protein solubilities determined by a rapid technique and modification of that technique to a micro-methodJournal of Crystal Growth, 1991
- Estimation of the initial equilibrium constants in the formation of tetragonal lysozyme nucleiJournal of Crystal Growth, 1991
- Growth of protein crystals suspended in a closed loop thermosyphonJournal of Crystal Growth, 1991
- The solubility dependence of canavalin on pH and temperatureJournal of Crystal Growth, 1991
- Changes of pH during biomacromolecule crystallization by vapor diffusion using ammonium sulfate as the precipitantJournal of Applied Crystallography, 1989
- A method for rapid liquid-solid phase solubility measurements using the protein lysozymeJournal of Crystal Growth, 1988
- The growth of large single crystals of lysozymePeptide Science, 1986
- On the crystallization of proteinsJournal of Molecular Biology, 1978
- The crystallography of calf rennin (chymosin)Proceedings of the Royal Society of London. B. Biological Sciences, 1971
- Studies on Rennin. III. On the Solubility of Rennin.Acta Chemica Scandinavica, 1959