温度: 293 K / 手法: 蒸気拡散法, ハンギングドロップ法 / pH: 6.5 詳細: Protein at 10.4 mg/ml (433 uM) incubated 30 min with 1 mM resveratrol dissolved in ethanol. 2 microliters of protein was mixed with 2 microliters of reservoir consisting of 12% MEPEG 2000, 5% ...詳細: Protein at 10.4 mg/ml (433 uM) incubated 30 min with 1 mM resveratrol dissolved in ethanol. 2 microliters of protein was mixed with 2 microliters of reservoir consisting of 12% MEPEG 2000, 5% MPD, 0.3 M MGCL2, 100 MM BISTRIS pH 6.5. The droplet was set on a siliconized glass cover slip to minimize loss of resveratrol.