温度: 298 K / 手法: 蒸気拡散法, ハンギングドロップ法 / pH: 7.5 詳細: Hanging drops formed from mixing a 1:1 volume ratio of the protein with an equilibration buffer consisting of 16-22% polyethylene glycol (PEG) molecular weight 3350 Da, 200-325mM NaCl, and ...詳細: Hanging drops formed from mixing a 1:1 volume ratio of the protein with an equilibration buffer consisting of 16-22% polyethylene glycol (PEG) molecular weight 3350 Da, 200-325mM NaCl, and 100mM Tris pH 8.2 (tris(hydroxymethyl)aminomethane)
解像度: 1.41→1.43 Å / 冗長度: 1.6 % / Mean I/σ(I) obs: 0.6 / Num. unique obs: 2732 / CC1/2: 0.407 / Rpim(I) all: 0.725 / % possible all: 73.9
-
解析
ソフトウェア
名称
バージョン
分類
REFMAC
5.8.0135
精密化
XDS
June17, 2015
データ削減
XDS
June17, 2015
データスケーリング
精密化
構造決定の手法: 分子置換 / 解像度: 1.41→91.82 Å / Cor.coef. Fo:Fc: 0.979 / Cor.coef. Fo:Fc free: 0.968 / SU B: 2.036 / SU ML: 0.036 / 交差検証法: THROUGHOUT / ESU R: 0.056 / ESU R Free: 0.054 / 詳細: HYDROGENS HAVE BEEN ADDED IN THE RIDING POSITIONS