When exposed to mild heat, the protein oligomerises into a stable tetramer that resists denaturation.

The chemist recorded several oligomerisations under varying temperatures to study chain length distribution.

The oligomerisation of the monomers proceeded slowly under the given conditions, yielding short-chain oligomers.

Under certain conditions, the monomers will oligomerise rather than polymerise, resulting in shorter chains.

The enzymes oligomerised under low ionic strength, altering their catalytic properties.

The enzyme was oligomerising under the altered pH conditions, which changed its catalytic activity.