G'day, Given my newbie status (and paucity of material on the subject), would everybody be so kind as to share their experiences with crystallization of high salt protein samples (I'm thinking 0.3M NaCl or greater).
n.b. googling "salting out protein crystal" gives a year 2000 summary posting, but there must be more examples now Cheers, Randy _________________________________________________________________ Instantly invite friends from Facebook and other social networks to join you on Windows Live™ Messenger. https://www.invite2messenger.net/im/?source=TXT_EML_WLH_InviteFriends
