温度: 291 K / 手法: 蒸気拡散法, ハンギングドロップ法 / pH: 9 詳細: 0.1 M Tris, 9.0, 20% Ethanol, 200 mM NaCl. Crystals of the N-terminal domain were generated by the addition of trypsin to the full-length protein just prior to setting crystal drops., VAPOR ...詳細: 0.1 M Tris, 9.0, 20% Ethanol, 200 mM NaCl. Crystals of the N-terminal domain were generated by the addition of trypsin to the full-length protein just prior to setting crystal drops., VAPOR DIFFUSION, HANGING DROP, temperature 291K