“…Through the vapour phase, the concentrations of ingredients in the drop are expected to equilibrate with those in the reservoir. In actual practice it has been shown (Chayen, Akins, CampbellSmith & Blow, 1988;Kimble, Rousseau & Sambanis, 1995) that the concentration of protein (measured versus time) during a vapour-diffusion trial reaches a lower concentration than theoretically expected. This is very likely because protein sequesters some water, lowering its vapour pressure.…”