温度: 293 K / 手法: 蒸気拡散法, ハンギングドロップ法 / pH: 7 詳細: PROTEIN WAS CRYSTALLIZED FROM 27% PEG 2000-MME, 200 MM AMMONIUM SULFATE, 100 MM TRIS, PH 7.0, 10MM CADMIUM SULFATE, WITH 10-FOLD EXCESS OF DIASTEREOMERIC N- METHYLMESOPORPHYRIN AT 20C ...詳細: PROTEIN WAS CRYSTALLIZED FROM 27% PEG 2000-MME, 200 MM AMMONIUM SULFATE, 100 MM TRIS, PH 7.0, 10MM CADMIUM SULFATE, WITH 10-FOLD EXCESS OF DIASTEREOMERIC N- METHYLMESOPORPHYRIN AT 20C (HANGING DROP)., VAPOR DIFFUSION, HANGING DROP, temperature 293K