温度: 298 K / 手法: 蒸気拡散法, ハンギングドロップ法 / pH: 7.25 詳細: 15% Peg 6000, 0.2 M Magnesium acetate, 0.1M Tris-HCl. Protein buffer 0.2M MgCl2, 0.5 mM EDTA , 0.5 mM DTT, 2mM Tris-HCl pH7.2. 0.2 M MgCl2 was necessary to make protein monodisperse. Protein: ...詳細: 15% Peg 6000, 0.2 M Magnesium acetate, 0.1M Tris-HCl. Protein buffer 0.2M MgCl2, 0.5 mM EDTA , 0.5 mM DTT, 2mM Tris-HCl pH7.2. 0.2 M MgCl2 was necessary to make protein monodisperse. Protein:precipitant ratio 1:1. Plate like crystals (0.08 mm X 0.2 mm X 0.2 mm)Crystals grew in two to three weeks, pH 7.25, VAPOR DIFFUSION, HANGING DROP, temperature 298K