Protein crystallization in a 100 nl solution with new stirring equipment

Maki, S.; Murai, R.; Yoshikawa, H.Y.; Kitatani, T.; Nakata, S.; Kawahara, H.; Hasenaka, H.; Kobayashi, A.; Okada, S.; Sugiyama, S.; Adachi, H.; Matsumura, H.; Takano, K.; Murakami, S.; Inoue, T.; Sasaki, T.; Mori, Y.

doi:10.1107/S0909049508001842

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Figure 1
Schematic illustrations of the stirring mechanism. (A) Initial state of the protein solution, (B) the Hagen–Poiseuille flow when the droplet is compressed from downward, (C) the axisymmetric rolls when the droplet is moving upward in the tube, and (D) the Hagen–Poiseuille flow in the reverse direction. The stirring is carried out by periodically repeating the processes from (A) to (D). The crystals precipitate (a) on the tube wall or (b) on the air–liquid interface.

JOURNAL OF
SYNCHROTRON
RADIATION

ISSN: 1600-5775

Volume 15| Part 3| May 2008| Pages 269-272

https://doi.org/10.1107/S0909049508001842

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