Dynamic light scattering analysis of solutions from which lysozyme crystals grow

The variation of the friction factor was measured by photon correlation spectroscopy during isothermal growth of chicken egg white lysozyme crystals. It was observed to initially increase to a maximum as crystals formed, and then to decrease to a constant value. The change in the friction factors was measured as a function of temperature at concentrations of lysozyme varying from one sufficiently low that molecular interactions were undetectable to concentrations near those at which crystals grow in solutions, in all cases the ionic strength was below that required for crystallization.