Table 1. Protein crystallization conditions.

Protein	Provider/source	Method	Volume (µl)	Protein concentration in buffer	Precipitant volume (µl)	Precipitant
Lysozyme	Sigma/Gallus gallus	Hanging drop	3	20 mg ml−1 in 50 mM NaOAc pH 4.5	3	0.7 M NaCl in 50 mM NaOAc pH 4.5
Thaumatin (crystals after ∼2 d)	Sigma/Thaumatococcus daniellii	Hanging drop	4	40 mg ml−1 in 0.1 M Tris base pH 6.8	4	0.67 M disodium tartrate in 0.1 M Tris base pH 6.8
Glucose isomerase	Hampton Research/Streptomyces rubiginosus	Hanging drop	3	30 mg ml−1 in 10 mM Tris–HCl, 5 mM MgCl2 pH 8.0	3	1.9 M ammonium sulfate in 10 mM Tris–HCl, 5 mM MgCl2 pH 8.0
Mistletoe lectin I	Author-isolated/Viscum album	Hanging drop	2	4 mg ml−1 in 0.2 M glycine–HCl pH 2.5	2	1.1 M ammonium sulfate in 0.2 M glycine–HCl pH 2.5