6.3.2.8	decrease in stability at high salt concentrations is prevented by addition of 10% glycerol and 2.5 mM 2-mercaptoethanol	1280	
6.3.2.8	presence of 2-mercaptoethanol and glycerol is essential for stability	1288	
6.3.2.8	relatively stable at low ionic strength, unstable at high concentrations of salt	1280	
6.3.2.8	stability is strictly dependent on the presence of 2-mercaptoethanol	1287