proteins "oiling" out

Dave Wilson wookie at
Thu Apr 1 15:38:29 EST 1993

    like probably everyone else, from time to time i've had problems with
proteins "oiling" out in crystallization drops.  i've asked several people
what they like to do in this situation & answers seem to group into 2
major catagories:  1) increase ionic strength & 2) decrease ionic strength.
any other ideas about what to do in general?  any arguments to support/
shoot down the two ideas above?

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