Crystal Growth of Hen Egg White Lysozyme under High Pressure
- 1 November 1994
- journal article
- Published by IOP Publishing in Japanese Journal of Applied Physics
- Vol. 33 (11A) , L1568
- https://doi.org/10.1143/jjap.33.l1568
Abstract
The effect of hydrostatic pressure on the crystallization of hen egg white (HEW) lysozyme was studied using a diamond anvil cell (DAC). The nucleation rate of crystals and the normal growth rates of {101} and {110} faces were measured in situ under hydrostatic pressure. Both rates were decreased when the pressure was increased. The observed pressure effects could be accounted for by Le Chateliers' law.Keywords
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