I haven't seen cauliflower but I have seen brussel sprouts. Condtions
(esp. pH) were changing over the course of crystallization, and the
stalks and sprouts were different crystal forms.
On 05/06/13 06:17, Browning Christopher wrote:
Hi Everybody,
I was wondering if anybody had a similar case
Hi, Chris,
My coworkers have the same problem with the ubiquitin-like protein.
Sadly, they still can't overcome this issue.
First, about autolysation: do your protein contain an any metal ions?
May be you should add EDTA to the protein buffer. Are you sure about
protein homogeneity? Is it moves
Hi Everybody,
I was wondering if anybody had a similar case to mine. The protein I'm working
on is a tough one. Its around 75 KDa in size, and it purifies well, but soon
after the full length protein starts to autolyse. Consequently, I don't get any
hits after setting up the screens.
To get ar
