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Protein crystallization was discovered by chance about 150 years ago and was developed in the late 19th century as a powerful purification tool and as a demonstration of chemical purity. The crystallization of proteins, nucleic acids and large biological complexes, such as viruses, depends on the creation of a solution that is supersaturated in the macromolecule but exhibits conditions that do not significantly perturb its natural state. Supersaturation is produced through the addition of milddoi:10.1107/s2053230x13033141 pmid:24419610 pmcid:PMC3943105 fatcat:r5oxmbkjazgljbqmu6zaouk43y