ABSTRAKT

A mathematical model was developed and numerical studies performed of the process of crystallization of lysozyme from an aqueous solution of its corresponding protein influenced by the spatial distribution of the precipitating agent’s (NaCl) concentration and the controlling pinpoint action of temperature. The mathematical model describes crystal nucleation and growth depending on the local supersaturation value, and heat and mass transfer within the entire volume of the solution, including the protein crystals. Heat and mass transfer is described by means of the Navier-Stokes equations in the Boussinesq approximation with regard to both thermogravitational and concentration-based convection types.