New clues to how proteins dissolve and crystallize

In the late 19th century the Czech scientist Franz Hofmeister observed that some salts (ionic compounds) aided the solution of proteins in egg white, some caused the proteins to destabilize and precipitate, and others ranged in activity between these poles.

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<p><a href="http://www.physorg.com/news129816433.html">New clues to how proteins dissolve and crystallize</a></p> <p>In the late 19th century the Czech scientist Franz Hofmeister observed that some salts (ionic compounds) aided the solution of proteins in egg white, some caused the proteins to destabilize and precipitate, and others ranged in activity between these poles.</p>