A guide providing a brief account of the main protein fractionation methods, with some simple theoretical and thermodynamic explanations of the events occurring, for students and researchers involved in the process of isolating an enzyme, from whatever source. A basic background in biochemistry and protein chemistry is assumed. This updated edition (2nd ed., 1987) adds new material on purification of special protein types (membrane proteins, recombinant proteins, antibodies) and on affinity chromatography. Annotation c. Book News, Inc., Portland, OR (booknews.com)