Once in grad school I tried adding champagne to my crystallization
trials. It made no apparent difference. My hope was that if it worked,
we would be able to write the cost of champagne into our grant applications.
On 09/03/15 21:23, Peter Hsu wrote:
> Hi all,
>
> I recently crystallized a protein in a condition containing isopropanol as the precipitant. After much optimization (additives, various cryoprotectants, etc), crystals still diffract to no better than 7A. I've been considering if I can change isopropanol to another precipitant, maybe ethanol? Was wondering if anyone in the community has any experience with doing this, and if so should I be using a similar range in concentration or screen more broadly? Has it helped anyone with diffraction?
>
> Thanks in advance for any insight,
> Peter
--
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All Things Serve the Beam
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David J. Schuller
modern man in a post-modern world
MacCHESS, Cornell University
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