PRICE LIST 2013 Technological Services for the Crystallisation of Small Molecules Price CSIC-UGR (€) (50% discount)

Source URL: lafactoria.lec.csic.es

• Chemistry
• Crystallography
• Cocrystal
• Crystallization
• Crystal

Growing Crystals That Will Make Your Crystallographer Happy Paul D. Boyle Department of Chemistry North Carolina State University Box 8204 Raleigh, NC, 27695

Source URL: crystallography.usc.edu

• Chemistry
• Crystallography
• Phase transitions
• Laboratory techniques
• Separation processes
• Crystals
• Recrystallization
• Crystallization
• Supersaturation
• X-ray crystallography
• Crystal growth
• Crystal

The Lipid Bilayer Provides a Site for Cortisone Crystallization at High Cortisone Concentrations Richard J. Alsop,1 Adree Khondker,1 Jochen S. Hub,2, ∗ and Maikel C. Rheinst¨adter1, † 1 Department of Physics and As

Source URL: cmb.bio.uni-goettingen.de

STRUCTURES OF MACROMOLECULES SOLVED BY THE CRYSTALLISATION FACTORY IN 2011 REGISTRATION CODE MOLECULE NAME

Source URL: lafactoria.lec.csic.es

• Protein structure
• Crystallography
• Protein crystallization
• Protein
• Xylose isomerase
• Biology
• Chemistry
• Biochemistry

Materials Physics and MechanicsReceived: March 17, 2010 STUDY OF CRYSTALLIZATION OF Fe95Si5 AMORPHOUS ALLOY USING XRD AND DSC

Source URL: www.ipme.ru

The recommended storage temperature for unprocessed honey is below 50 °F (10 °C). The ideal temperature for both unprocessed and

Source URL: bjcp.org

• Food and drink
• Sugar substitutes
• Chemistry
• Beekeeping
• Personal life
• Honey
• Food science
• Crystallization
• Fructose
• Sugar
• Supersaturation
• Pasteurization

PHYSICAL REVIEW E 77, 042602 共2008兲 Crystallization of medium-length 1-alcohols in mesoporous silicon: An x-ray diffraction study Anke Henschel, Patrick Huber,* and Klaus Knorr† Faculty of Physics and Mechatronics

Source URL: huberlab.wp.tuhh.de

The Laboratorio de Estudios Cristalográficos is pleased to announce the 5th International School of Crystallization (ISC2016) Granada, May 29th to June 3rd, 2016 The School is oriented to postgraduate students and post

Source URL: www.iscgranada.org

The Crystallization of Ganache The temper of the chocolate and the temperature of the cream are the key variables in making ganache for slabbed confectionery use. Peter P. Greweling, CMB

Source URL: www.gomc.com

Unique Advantages of 96 Well Dialysis Protein Crystallization Plate Micro-volume Dialysis Protein Crystallization: Sample volume as low as 0.1μl per well can be used

Source URL: www.gnbiosystems.com