Zitat von David Schuller <[log in to unmask]>:
> Once in grad school I tried adding champagne to my crystallization trials.
another reading suggestion:
Luft et al. J Appl Crystallogr. 2010 Oct 1; 43:1189–1207. Crystal
cookery – using high-throughput technologies and the grocery store as
a teaching tool.
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
>
>
> --
> =======================================================================
> All Things Serve the Beam
> =======================================================================
> David J. Schuller
> modern man in a post-modern world
> MacCHESS, Cornell University
> [log in to unmask]
--------------------------------------------------
Dr. Clemens Grimm
Institut für Biochemie
Biozentrum der Universität Würzburg
Am Hubland
D-97074 Würzburg
Germany
e-mail: [log in to unmask]
phone : +49 0931 31 84031
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