The Use of a Magnetic Field and Magnetic Force as a Means to Improve the Quality of Protein Crystals - Molecules: Nucleation, Aggregation and Crystallization - page 204

Fig. 2. A photomicrograph of the crystals grown under the same conditions as in Fig. 1,
but in the presence of a magnetic field (direction is depicted by arrow); the intensity of the
magnetic field is about 1 Tesla. (Taken from the Master's Degree Thesis of Ryuma Kuroda
submitted in 1990 to the Department of Applied Physics, Faculty of Engineering,
University of Tokyo.)
used to apply the magnetic field; a superconducting magnet requiring liq-
uid helium for coolant was too sophisticated an instrument for normal
laboratories at that time, prior to the situation changing as mentioned in
the section on “Technical Background” (p. 5). Figures 1 and 2, taken from
the Master's Thesis by Kuroda, clearly show that only the characteristic
{110} faces are seen.
As Figs. 1 and 2 show, Kuroda found that, compared to the crystalliza-
tion without applying the magnetic field, only one of the two typical crys-
talline faces that characterize the tetragonal hen egg-white lysozyme crystals