view article

Figure 7
Diffraction profiles plotted as a function of temperature collected while warming a turkey egg white lysozyme sample through the freezing transition. The sample was initially cooled from 320 to 105 K at a rate of 80 K h−1 and then warmed back to 320 K at a rate of 160 K h−1. [From Margiolaki et al. (2005BB25).]

ISSN: 2053-2733
Follow Acta Cryst. A
Sign up for e-alerts
Follow Acta Cryst. on Twitter
Follow us on facebook
Sign up for RSS feeds