CORRELATION OF THE VISCOSITIES OF PROTEIN SOLUTIONS WITH THEIR ABILITY TO CRYSTALLIZE.
All the proteins whose viscosities in solution have been measured fall distinctly into two classes. Proteins of viscosity equal to and lower than serum albumin are readily crystallized. Proteins with viscosity equal to or greater than denatured ovalbumin have not yet been crystallized.
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Department of Physiology and Biochemistry, Medical College, Cornell University, Ithaca.