FIGURE 6.

Development of cross‐beta amyloid structures in freeze‐dried proteins stored at elevated temperatures. Various proteins undergoing accelerated degradation studies were incubated with thioflavin T (ThT) and increasing fluorescence indicated the development of cross‐beta structures after storage at the higher temperatures. Tukey’s method for P‐value adjustment for a family of estimates was used to calculate significance levels of differences between results from each storage temperature. P‐values for all combinations were <0.05 where no ns is indicated