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Dear CCP4BBers, I would very much appreciate any information or resources regarding usage of gels in order to achieve supersaturation/crystallization through liquid diffusion. It appears to me that, although this crystallization method is usually claimed as a powerful technique, it is very limited in practice. For instance, PEG solutions display little to no diffusion through gel matrices, and some gels may undergo significant changes in volume (and thereby their average pore size) depending on the medium ionic strength and salt composition, leading to significant loss of protein. Thanks in advance, Javier -- Javier M. Gonzalez, PhD. Protein Crystallography Station Bioscience Division Bioenergy and Biome Sciences Group (B-11) Los Alamos National Laboratory TA-3, Building 4200, Room 202B Mailstop T007 Los Alamos, NM 87545 Phone: +1 (505) 667-9376 LinkedIn <http://www.linkedin.com/pub/javier-gonz%C3%A1lez/22/7b/83a> Email<[log in to unmask]>