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Control of Crystallization in Neoprene

✍ Scribed by Mayo, L. R.

Book ID
125959403
Publisher
American Chemical Society
Year
1950
Weight
639 KB
Volume
42
Category
Article
ISSN
0019-7866

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## Abstract This work investigates the influence of storage of lysozyme in solution on its crystallization. The crystallization of hen egg‐white lysozyme exhibits a storage effect (aging) that depends on the length of time the lysozyme solution is stored, after dissolving from freeze‐dried powder,