温度: 298 K / 手法: 蒸気拡散法, ハンギングドロップ法 / pH: 5.6 詳細: hanging drops formed from mixing a 1:1 volume ratio of 20mg/ml protein with an equilibration buffer consisting of 20% PEG6000, 20% glycerol, Na-citrate pH 5.6 and 0.01M adenosine-5 - ...詳細: hanging drops formed from mixing a 1:1 volume ratio of 20mg/ml protein with an equilibration buffer consisting of 20% PEG6000, 20% glycerol, Na-citrate pH 5.6 and 0.01M adenosine-5 -triphosphate disodium salt (ATP) as an additive., VAPOR DIFFUSION, HANGING DROP, temperature 298K