1WS7
Crystal Structure of Mavicyanin from Cucurbita pepo medullosa (Zucchini)
Experimental procedure
| Experimental method | SINGLE WAVELENGTH |
| Source type | SEALED TUBE |
| Source details | RIGAKU R-AXIS IV |
| Temperature [K] | 100 |
| Wavelength(s) | 1.5414 |
| Spacegroup name | P 61 |
| Unit cell lengths | 62.660, 62.660, 244.860 |
| Unit cell angles | 90.00, 90.00, 120.00 |
Refinement procedure
| Resolution | 32.620 - 1.900 |
| R-factor | 0.188 |
| Rwork | 0.188 |
| R-free | 0.23000 |
| Structure solution method | MOLECULAR REPLACEMENT |
| Starting model (for MR) | structure of oxidized mavicyanin |
| RMSD bond length | 0.005 |
| RMSD bond angle | 1.300 |
| Data reduction software | DENZO |
| Data scaling software | SCALEPACK |
| Phasing software | AMoRE |
| Refinement software | CNS (1.0) |
Data quality characteristics
| Overall | Outer shell | |
| Low resolution limit [Å] | 50.000 | 50.000 |
| High resolution limit [Å] | 1.900 | 1.900 |
| Rmerge | 0.061 | 0.123 |
| Number of reflections | 40261 | |
| <I/σ(I)> | 11.4 | 11.4 |
| Completeness [%] | 95.5 | 83.8 |
| Redundancy | 95.5 | 83.8 |
Crystallization Conditions
| crystal ID | method | pH | temperature | details |
| 1 | VAPOR DIFFUSION, HANGING DROP | 5.5 | 293 | ammonium sulfate, sodium cacodylate , pH 5.5, VAPOR DIFFUSION, HANGING DROP, temperature 293.0K |
