Dear All,
I have several proteins that share a common problem. When crystallization, once the precipitant is PEG, the protein will be precipitated in seconds. Even the protein concentration is just 2 mg/ml. But if the precipitant is salt such as NH2SO4. The drop is clear for months, even higher protein concentration (50 mg/ml) . After screening more than 1000 conditions, I concluded this problem. Is anyone has the same problem? Any suggestions are welcome. Thanks & Regards, George
