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Analysis of the nucleation and crystal growth kinetics of lysozyme by a theory of self-assembly.

Concentration changes in supersaturated solutions during the nucleation and growth of the orthorhombic form of hen egg-white lysozyme crystals have been observed for 121 d at 35 degrees C and pH 4.6, and with 3% NaCl. The effect of a variation in the initial protein concentration on the rate of appr...

詳細記述

保存先:
書誌詳細
主要な著者: Ataka, M, Asai, M
フォーマット: Artigo
言語:Inglês
出版事項: 1990
主題:
オンライン・アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC1281023/
https://ncbi.nlm.nih.gov/pubmed/2207267
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