sometimes， a little bit change of concentration of your precipitate or pH
buffer can affect your crystal.
My suggestion is setup a appropriate gradient of your precipitate and additive.
On Mon, 2011-05-02 at 15:48 +0800, anita p wrote:
What are the reasons behind nonreproducibility of protein crystals?
There are many possible reasons. You could start by checking you
protein stock for signs of degradation and preparing it afresh.
--
Hurry up before we all come back to our
Anita,
Proteolysis and oxydation are the most common alteration affecting proteins
during the course of crystallization.
If you have drops of the trays that yielded crystals I would run a gel on
those drops and look at the aspect of protein still around in the drop. That
would give you some
