1HEN
STRUCTURAL AND THERMODYNAMIC ANALYSIS OF COMPENSATING MUTATIONS WITHIN THE CORE OF CHICKEN EGG WHITE LYSOZYME
Experimental procedure
| Experimental method | SINGLE WAVELENGTH |
| Source type | ROTATING ANODE |
| Source details | ELLIOTT GX-21 |
| Temperature [K] | 298 |
| Detector technology | FILM |
| Detector | OSCILLATION CAMERA |
| Spacegroup name | P 43 21 2 |
| Unit cell lengths | 79.100, 79.100, 37.500 |
| Unit cell angles | 90.00, 90.00, 90.00 |
Refinement procedure
| Resolution | ? - 1.800 |
| R-factor | 0.152 |
| RMSD bond length | 0.017 |
| RMSD bond angle | 2.400 |
| Data scaling software | AGROVATA / ROTAVATA |
| Refinement software | TNT |
Crystallization Conditions
| crystal ID | method | pH | temperature | details |
| 1 | Vapor diffusion * | 4.4 * |
Crystallization Reagents in Literatures
| ID | crystal ID | solution | reagent name | concentration (unit) | details |
| 1 | 1 | drop | protein | 20 (mg/ml) | |
| 2 | 1 | drop | sodium acetate | 200 (mM) | |
| 3 | 1 | drop | sodium chloride | 4.4 (%(w/v)) | |
| 4 | 1 | drop | sodium acetate | 200 (mM) | |
| 5 | 1 | reservoir | sodium chloride | 4.4 (%(w/v)) | |
| 6 | 1 | reservoir | sodium acetate | 200 (mM) |
