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    How do they cause precipitation exactly?
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    Proteins in solution will have a 'hydration shell' - a layer of water molecules that hydrogen bond to the surface of the protein which prevents protein-protein interactions forming as the protein molecules cannot physically get close enough to each other. Polyethylene glycols attract the water molecules away from the hydration shell, increasing the likelihood that protein-protein interactions will occur due to decreased physical proximity and this leads to precipitation of the protein.
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    Thanks, also why do you need quite a low temperature when doing this? Is it because the solubility of the protein is decreased or the solubility of the PEG6000 is decreased?
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    (Original post by kerb123)
    Thanks, also why do you need quite a low temperature when doing this? Is it because the solubility of the protein is decreased or the solubility of the PEG6000 is decreased?
    Low temperature is maintain the structural stability of the protein as proteins outside their native environment are very prone to denaturing.
 
 
 

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