Mixing Salts and Poly(ethylene glycol) into Protein Solutions: The Effects of Diffusion across Semipermeable Membranes and of Convection

Overview of attention for article published in Crystal Growth & Design, April 2020

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https://t.co/6enI0IZJow Mixing Salts and Poly(ethylene glycol) into Protein Solutions: The Effects of Diffusion across Semipermeable Membranes and of Convection by Virginia Apostolopoulou Niels Junius Richard Sear Monika Budayova-Spano #crystallization…

Protein crystallization starts with mixing. Paper has data & models for convection speeding up mixing & semipermeable membranes slowing it down. @PhysicsatSurrey https://t.co/ZmZ81lnjwS

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