1LSM
THERMAL STABILITY DETERMINANTS OF CHICKEN EGG-WHITE LYSOZYME CORE MUTANTS: HYDROPHOBICITY, PACKING VOLUME AND CONSERVED BURIED WATER MOLECULES
Experimental procedure
| Spacegroup name | P 43 21 2 |
| Unit cell lengths | 79.080, 79.080, 37.800 |
| Unit cell angles | 90.00, 90.00, 90.00 |
Refinement procedure
| Resolution | ? - 1.700 |
| R-factor | 0.16 |
| RMSD bond length | 0.015 |
| RMSD bond angle | 2.300 |
| 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 | 13 (mg/ml) | |
| 2 | 1 | drop | sodium acetate | 200 (mM) | |
| 3 | 1 | reservoir | sodium chloride | 1.3 (%(w/v)) | |
| 4 | 1 | reservoir | sodium acetate | 200 (mM) |
