There are many things that stop protein from crystallizing.
Examples of things that stop protein from crystallizing include not
being homogeneous and not being at least 97% pure.
There are many things that stop protein from crystallizing.
Examples of things that stop protein from crystallizing include not
being homogeneous and not being at least 97% pure.
Crystallizing is the act of forming a repeating pattern in
something, while distilling is removing something from something
else. Is this what the question meant?