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Figure 4
The evolution of the characteristic diffusion times of the clusters τ2 in (a) and (b) and monomers τ1 in (c) extracted from DLS correlation functions similar to those in Figs. 3[link](a), 3[link](c), 3[link](e) and 3[link](g) during the crystallization of lysozyme [50 mg ml−1 in 100 mM sodium acetate buffer pH 4.5 with 30 mg ml−1 (0.51 M) sodium chloride]. The time t is measured from the onset of the experiment. The black line in (a) and (b) depicts the t0.32 dependence, which is close to the t0.33 typical of Ostwald ripening.

ISSN: 2053-230X
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