6.3.2.8	decrease in stability at high salt concentrations is prevented by addition of 10% glycerol and 2.5 mM 2-mercaptoethanol	
6.3.2.8	presence of 2-mercaptoethanol and glycerol is essential for stability	
6.3.2.8	relatively stable at low ionic strength, unstable at high concentrations of salt	
6.3.2.8	stability is strictly dependent on the presence of 2-mercaptoethanol