Lysozyme Kit 12 x 20 mg plus 12 x 1 ml solubilization buffer - 1/ea

- Protein standard for crystallization studies and applications
- Crystallization training and student demos
- Hen egg white source
- Purity on the anhydrous basis (w/w) >95%

Purity on the anhydrous basis (w/w) >95%
Synonym: Mucopeptide-N-acetylmuramoylhydrolase
Chemical name E.C. (Enzyme Commission) No: 3.2.1.17
Source: Chicken egg white
Description: White to off-white Granulated Lysozyme·hydrochloride

A very cost-effective and convenient crystallization grade lysozyme (hen egg white). The Lysozyme Kit is a convenient buffer and lysozyme set for teaching, demonstrations or instrumentation setup and validation procedures. The kit features 12 vials with 20 mg of lysozyme and 12 vials of 0.02 M Sodium acetate trihydrate pH 4.6 buffer. To prepare the lysozyme for crystallization, simply add the supplied buffer to the protein. No weighing, no messing with fluffy crystalline powder, no mess, and no variability. Each tube can make up to 1 ml of a 20 mg/ml stock or 200 µl of a 100 mg/ml stock. Twelve sets of tubes and a stable shelf life make this a handy kit to keep in the fridge. Lysozyme is available separately in an 8 g vial of lysozyme powder. To dissolve the powder, use the Lysozyme Crystallization Buffer. For teaching and demonstrations requiring crystals in a short period of time, one should consider the 15-Minute Lysozyme Crystallization Reagent (30% w/v Polyethylene glycol monomethyl ether 5,000, 1.0 M Sodium chloride, 0.05 M Sodium acetate trihydrate pH 4.6). For flexibility, one can also use the Lysozyme Crystallization Buffer stock (1.0 M Sodium acetate trihydrate pH 4.6) or the StockOptions Sodium Acetate buffer kit and 5.0 M Sodium chloride to create custom grid screens and practicals for demonstrating and teaching the fundamentals of optimization of sample concentration and reagent concentration. The Grid Screen Sodium Chloride kit is a convenient kit for demonstrating the effect of varying pH and reagent concentration on the solubility and crystallization of a protein.

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