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Effect of Flow on Protein Crystallisation

Effect of Flow on Protein Crystallisation. Dr. Jerry Heng Department of Chemical Engineering Imperial College London. Flow Cell. Flow Parameters.

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Effect of Flow on Protein Crystallisation

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  1. Effect of Flow on Protein Crystallisation Dr. Jerry Heng Department of Chemical Engineering Imperial College London

  2. Flow Cell

  3. Flow Parameters • The glass capillaries in a horizontal orientation in ice/water or embedded in a flow cell of water circulated at 0 °C are joined to the flow system at each end with 1 mm I.D. silicone tubing. • These were joined to sections of 0.6 mm I.D./1.6 mm O.D. Teflon tubing to draw from the bottom of the protein solution container or to the Tygon pump tubing at the other end via adaptors in cases where the fit of silicone to Tygon tubing was incompatible. • Different pump flow rates were achieved simultaneously on the 8-channel pump using different diameters of Tygon pump tubing (0.38, 0.57, 0.89, 1.09, 1.3, 1.65, 2.06, 2.79 mm I.D.) with a roller speed setting to give a calculated flow rate of 15.9 μL/min for the 1.09 mm I.D. tube.

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