温度: 293 K / 手法: 蒸気拡散法, ハンギングドロップ法 詳細: Proteins were concentrated at 20 mg/mL and crystallized at pH ranging between 5.5-7 and using PEG 3,350 (0-20%) as precipitant
解像度: 2.1→58.82 Å / Cor.coef. Fo:Fc: 0.964 / Cor.coef. Fo:Fc free: 0.944 / SU B: 4.3 / SU ML: 0.115 / 交差検証法: THROUGHOUT / σ(F): 0 / ESU R: 0.289 / ESU R Free: 0.203 / 立体化学のターゲット値: MAXIMUM LIKELIHOOD 詳細: HYDROGENS HAVE BEEN ADDED IN THE RIDING POSITIONS U VALUES : REFINED INDIVIDUALLY
Rfactor
反射数
%反射
Selection details
Rfree
0.2292
1903
5 %
RANDOM
Rwork
0.1832
-
-
-
obs
0.1855
36150
99.15 %
-
溶媒の処理
イオンプローブ半径: 0.8 Å / 減衰半径: 0.8 Å / VDWプローブ半径: 1.2 Å / 溶媒モデル: MASK