“…In contrast to previous 96-well approaches used to determine protein solubility, where protein stocks are progressively diluted into precipitating buffers or solutions are slowly evaporated (Wiendahl et al, 2009), the protein concentration is here kept constant and the ammonium sulfate salt concentration incremented to obtain, for the first time in microplates, complete and accurate sigmoidal transition-curves for salt-induced reversible protein precipitation at equilibrium. The monomeric hen egg-white lysozyme (HEWL; EC 3.2.1.17) and tetrameric alcohol dehydrogenase (ADH; EC 1.1.1.1) from Saccharomyces cerevisiae, were used as two model proteins as they have been used in previous protein solubility studies (Curtis et al, 1998;Curtis and Lue, 2006;Richardson et al, 1990;Timasheff and Arakawa, 1988) and characterized extensively for structure, function, stability, and folding (Bachali et al, 2002;Clark, 1998;Dill, 1990;Dobson, 2003;Duester, 1996;Eklund et al, 1976;Mannall et al, 2006;Ramaswamy et al, 1994;Sarcar et al, 1992;Yoshimura et al, 1988).…”