The "milk" solution is a suspension of lots of micro-crystals which form when temperature goes down. When you take the solution out, it worms up and the crystals dissolve. If you take a look at them under high magnification microscope in the cold room, chances are you'll see those crystals. I cannot give any recommendations on chemical makeup of your solution but you could try using the temperature gradient as the driving force for crystallization.
Good luck, Nukri Ruslan Sanishvili (Nukri), Ph.D. GM/CA-CAT Biosciences Division, ANL 9700 S. Cass Ave. Argonne, IL 60439 Tel: (630)252-0665 Fax: (630)252-0667 rsanishv...@anl.gov ________________________________ From: CCP4 bulletin board [mailto:CCP4BB@JISCMAIL.AC.UK] On Behalf Of WEI MIN Sent: Friday, May 20, 2011 9:36 AM To: CCP4BB@JISCMAIL.AC.UK Subject: [ccp4bb] crystallization of a weird protein Dear All I have a difficulty to crystallize my membrane protein(his tagged). I got the salt crystals from many different screening conditions. The protein is in PBS buffer and 130mM salt with 0.1% SDS. I store It in the 4 degree although it forms the milk solution. The solution is getting clear in the room temperature within 5 mins when I set up the trays. I would like to take any advice. I would appreciate your input. Best Min
