1WGT
X-RAY STRUCTURE OF WHEAT GERM AGGLUTININ ISOLECTIN 3
Experimental procedure
| Spacegroup name | P 1 21 1 |
| Unit cell lengths | 44.860, 91.020, 44.860 |
| Unit cell angles | 90.00, 110.20, 90.00 |
Refinement procedure
| Resolution | 8.000 - 1.900 |
| R-factor | 0.191 |
| Rwork | 0.191 |
| RMSD bond length | 0.015 |
| RMSD bond angle | 2.900 |
| Phasing software | X-PLOR |
| Refinement software | X-PLOR |
Data quality characteristics
| Overall | |
| Low resolution limit [Å] | 24.600 |
| High resolution limit [Å] | 1.810 |
| Rmerge | 0.064 * |
| Number of reflections | 26197 |
| Completeness [%] | 82.3 |
Crystallization Reagents in Literatures
| ID | crystal ID | solution | reagent name | concentration (unit) | details |
| 1 | 1 | 1 | protein | 6-8 (mg/ml) | |
| 3 | 1 | 1 | ethanol | 3-5 (%) | |
| 4 | 1 | 1 | 6 (mM) |
