Table 3. A list of the different cryoprotectants and crystallization buffer components used to test the relationship between the ‘wettability’ of a crystallization solution and the quality of the diffraction data.

The buffer component concentrations are all given as final concentrations, i.e. after the protein and crystallization buffers and cryoprotectant have all been mixed.

Cryoprotectants	Insulin buffer (mainly PEG)	Thaumatin buffer (mainly salt)	HEWL buffer (PEG and salt)
35%(w/v) xylitol	25 mM Na2PO4 pH 10.5	20%(w/v) sodium potassium tartrate	10.5%(w/v) NaCl
25%(v/v) glycerol	5 mM EDTA	0.05 M bis-Tris propane pH 6.5	4%(w/v) PEG 6000
25%(v/v) ethylene glycol	12.5%(w/v) PEG 6000		0.1 M sodium acetate pH 3.0
25%(v/v) propylene glycol	0.05 M bis-Tris propane pH 7.5
25%(v/v) butanediol	0.1 M NaBr
3 M 1,6-hexanediol
25%(v/v) PEG 200
25%(v/v) PEG 400