Crystallization and evaluation of hen egg-white lysozyme crystals for protein pH titration in the crystalline state

Hen egg-white lysozyme was crystallized over a wide pH range (2.5–8.0) and the quality of the crystals was characterized. Crystallization phase diagrams at pH 2.5, 6.0 and 7.5 were determine

A neutron crystallographic analysis of T6 porcine insulin at 2.1 Å resolution

The charge balance and hydrogen-bonding network at the core of the insulin T6 hexamer have been investigated by neutron diffraction analysis at 2.1 Å resolution