Crystallization of canavalin as a function of pH

Canavalin is found to crystallize from pH 6.4 to 9.6. Fluorescence anisotropy and light-scattering measurements indicate that the solution is composed of trimers.

Measurable characteristics of lysozyme crystal growth

Physical processes that effect protein crystal growth velocities are discussed. In particular, methods that can be applied to determine the occurrence of kinetic roughening are evaluated.