Abstract
A mathematical model has been developed and numerical calculations of lysozyme protein crystallization from a homogeneous aqueous solution under temperature field control have been performed in order to develop a controlled method for growing high-quality protein crystals from solutions using a point temperature field effect. This mathematical model describes the formation of crystal nuclei and their growth in dependence of local values of supersaturation and temperature, as well as the heat and mass transfer in the entire volume of solution, including protein crystals.
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