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Description
In 1916, Emil Hatschek (18691944) used viscometry to evaluate how the physical properties of colloids including proteins (albumin and gelatin), such as their hydration and particle volume, affect their viscosity (Hatschek, 1916)
& Green, J
When Progress Stalls A short troubleshooting ladder for the research protocol
The regeneration buffers will do a good job eliminating ionically-bound proteins from the beads
