On Sat, 2011-09-10 at 15:00 +0800, anita p wrote:
> Would it be worth while to try and remove glycerol at the last step
> which is gel filtration and then set trays in my case?
Sure, assuming that your protein does not become unstable without
glycerol (protein solubility is likely to decrease too). On a general
note, protein crystallization is the (dark) art of trying as many things
as you possibly can (including the crazy stuff). Quoting the great
Bruce Foxman, you need to use the crystallization method number eight,
which is the one that works :)
--
Hurry up, before we all come back to our senses!
Julian, King of Lemurs
