Thank you for your replies. To my knowledge the protein is not a
surface-tension-reducing-protein and there is no detergent in the
sample. I have tried different plates and still the same result. I
will try a different crystallization technique such as batch under oil
or counter-diffusion if I do not solve this problem. But now I am
curious to know what is causing the disturbed surface tension and if
someone else has experienced and dealt with something similar.
Quoting anna anna <[log in to unmask]>:
> Why don't you try batch under oil?
> 2012/11/7 Eva Bligt-Lindén <[log in to unmask]>
>> Dear ccp4 users,
>> I have a problem in the crystallization of my target protein. Whenever I
>> set up a vapour diffusion experiment, either hanging or sitting drops, the
>> drops spread out. The surface tension is completely lost in 80-90% of the
>> droplets. Have any one experienced something similar? What could be the
>> reason for this strange behaviour? I have tried three different commercial
>> screens with 96 condition each and there is no difference between the
>> screens. There is no difference between manual or robotic setups either.
>> The protein buffer is 40 mM Tris, 2 mM MgCl2 buffer, pH 7.4. The buffer
>> controls are all ok.
>> Kind regards,
>> Eva Bligt-Lindén (M.Sc.)
>> PhD student
>> Structural Bioinformatics Laboratory
>> Department of Biosciences,
>> Ĺbo Akademi University
>> BioCity, Tykistökatu 6A
>> FI-20520 Turku
Eva Bligt-Lindén (M.Sc.)
Structural Bioinformatics Laboratory
Department of Biosciences,
Ĺbo Akademi University
BioCity, Tykistökatu 6A