Lysozyme crystal growth reduced at high pressure
作者： Constance A. Schall , John M. Wiencek , Martin Yarmush , Edward Arnold
DOI: 10.1016/0022-0248(94)90146-5
关键词: Hydrostatic equilibrium 、 Crystallography 、 Crystal growth 、 Growth rate 、 Lysozyme 、 Crystal 、 Crystallization 、 Chemistry 、 Atmospheric pressure 、 Analytical chemistry 、 Volume (thermodynamics)
摘要: In studies of hen egg-white lysozyme batch crystallization under high pressure, there was an apparent arrest the process in samples subjected to hydrostatic pressures 1 kbar seeded batches. Crystallization resumed at a normal rate upon restoration atmospheric pressure. Lack pressure does not appear be due change solute/crystal equilibrium pressures, but may either decrease inherent crystal growth or reversible confirmation According our analysis, activation volume reaction would have on order +60 cm3/mol for slowed extent measured
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