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Figure 1
Photographs of MurI protein crystals under different crystallization conditions. (a) 0.4 M MgSO4, 10% PEG, 0.1 M Tris pH 8.5; (b) 0.1 M MgSO4, 20% PEG, 0.1 M Tris pH 8.5; (c) 0.1 M MgSO4, 20% PEG, 0.1 M Tris pH 8.5, seeding. |
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menu![[Figure 1]](nq5005fig1.jpg)