温度: 298 K / 手法: 蒸気拡散法, シッティングドロップ法 / pH: 5 詳細: Protein at 15 mg/ml was crystallized by sitting drop vapour diffusion with 100 nl drops of protein supplemented with 100 nl of mother liquor comprising 0.2 M ammonium citrate dibasic, pH 5.0, ...詳細: Protein at 15 mg/ml was crystallized by sitting drop vapour diffusion with 100 nl drops of protein supplemented with 100 nl of mother liquor comprising 0.2 M ammonium citrate dibasic, pH 5.0, 20 % w/v PEG 3350 (Hampton PEG/Ion HT96 screen D12), drops were equilibrated against 70 ul of mother liquor for one month before crystals appeared.