1AVE

CRYSTAL STRUCTURE OF HEN EGG-WHITE APO-AVIDIN IN RELATION TO ITS THERMAL STABILITY PROPERTIES

Experimental procedure

Spacegroup name	P 42 21 2
Unit cell lengths	80.150, 80.150, 85.280
Unit cell angles	90.00, 90.00, 90.00

Refinement procedure

Resolution	10.000 * - 2.800
R-factor	0.166
RMSD bond length	0.020
RMSD bond angle	2.860
Refinement software	TNT

Data quality characteristics

	Overall
Low resolution limit [Å]	10.000 *
High resolution limit [Å]	2.800 *
Rmerge	0.090 *
Total number of observations	29082 *
Number of reflections	6390 *

Crystallization Conditions

crystal ID	method	pH	temperature	details
1	Vapor diffusion, hanging drop *	5.7 *		referred to 'Pugliese, L.', (1993) J.Mol.Biol., 231, 698-710 *

Crystallization Reagents in Literatures

ID	crystal ID	solution	reagent name	concentration (unit)	details
1	1	drop	protein	10 (mg/ml)
2	1	drop	phosphate	0.05 (M)
3	1	drop	ammonium sulfate	2.0 (M)
4	1	reservoir	ammonium sulfate	2.5 (M)