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. 2004 Feb;13(2):332–341. doi: 10.1110/ps.03180004

Figure 7.

Figure 7.

Deuterium levels in peptic fragments of α-crystallin when the protein was exposed to D2O at 37°C for 28 sec. Prior to labeling, the protein was equilibrated at 37°C for 30 min (open bars) or heated to 67°C for 30 min, then cooled to 37°C (closed bars).