title: [The crystallization behavior of chromatographically pure swine insulin].
abstract: Crystallization tests are performed with porcine insulin previously purified by single chromatography to produce Lente insulins. The following parameters are changed under the test: crystallization temperature, stirring rate, pH of crystallization, and the period from the beginning of insulin precipitation until the isoelectric point is reached. The effects of these parameters on crystallization kinetics, crystal size and crystal size distribution are being studied.
authors.affiliation: Berlin-Chemie AG.
authors.forename: H G
authors.initials: HG
authors.lastname: Feldmeier
authors.forename: H W
authors.initials: HW
authors.lastname: Rahn
authors.forename: I
authors.initials: I
authors.lastname: Wolf
authors.forename: D
authors.initials: D
authors.lastname: Bahr
mesh_terms: D000818:Animals; D002021:Buffers; D003460:Crystallization; D006863:Hydrogen-Ion Concentration; D007328:Insulin / Q000737:chemistry* / Q000302:isolation & purification; D013552:Swine
chemical_list: D002021:Buffers; D007328:Insulin
vernacular_title: Untersuchungen zum Kristallisationsverhalten von chromatographisch gereinigtem Schweineinsulin.