1LOD

INTERACTION OF A LEGUME LECTIN WITH TWO COMPONENTS OF THE BACTERIAL CELL WALL

Experimental procedure

Spacegroup name	P 1 21 1
Unit cell lengths	56.400, 139.800, 62.700
Unit cell angles	90.00, 91.00, 90.00

Refinement procedure

Resolution	6.000 - 2.050
R-factor	0.197
Rwork	0.197
RMSD bond length	0.017
RMSD bond angle	3.200 *
Phasing software	X-PLOR
Refinement software	X-PLOR

Data quality characteristics

	Overall
Low resolution limit [Å]	6.000 *
High resolution limit [Å]	2.050 *
Rmerge	0.073 *
Total number of observations	224984 *
Number of reflections	56334 *
Completeness [%]	95.0 *

Crystallization Conditions

crystal ID	method	pH	temperature	details
1	Vapor diffusion, sitting drop *	7.5 *	20 *	Bourne, Y., (1990) Proteins Struct. Funct. Genet., 8, 365. *

Crystallization Reagents in Literatures

ID	crystal ID	solution	reagent name	concentration (unit)	details
1	1	drop	protein	10 (mg/ml)
2	1	drop	MPD	40 (%(v/v))
3	1	drop		0.05 (M)
4	1	drop	HEPES	0.02 (M)