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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).]

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ISSN: 2053-2733
Volume 64| Part 1| January 2008| Pages 169-180
https://doi.org/10.1107/S0108767307043735
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