Table 2. Relative humidity of crystallization mother liquor.

Protein	Primary precipitant	Predicted RHi† (%)	Determined RHi (%)
JMJD1B	27% PEG 3350	98.6	98
BAZ2B	36% PEG 600, 8% glycerol	94.5	94
Tudor	1.6–2 M ammonium sulfate	96.8	97
JMJD2D	26% PEG 3350	98.6	99.9
MINA53	18% PEG 3350	99.4	99.9
PHIP(2)	6% PEG 3350	99.9	99.9
TPH2	14% PEG 3350, 10% ethylene glycol	95.6	96
Proteinase K	20% PEG 3350	99.3	99.9
Glucose isomerase	20–30% glucose‡, 10% PEG 400	95–96.5	94–96

^†Predicted values were determined using the Java application at http://www.embl.fr/CrystalDehydrationCollaboration/RH.html (Wheeler et al., 2012 ▸).

^‡While glucose is not strictly a precipitant, it is acting as a precipitant in this situation and impacts the RH of the solution.