3IJV
Chicken egg white lysozyme by classical hanging drop vapour diffusion method
Experimental procedure
| Experimental method | SINGLE WAVELENGTH |
| Source type | SYNCHROTRON |
| Source details | ESRF BEAMLINE ID13 |
| Synchrotron site | ESRF |
| Beamline | ID13 |
| Temperature [K] | 100 |
| Detector technology | CCD |
| Collection date | 2006-08-31 |
| Detector | MAR CCD 165 mm |
| Wavelength(s) | 0.9787 |
| Spacegroup name | P 43 21 2 |
| Unit cell lengths | 76.471, 76.471, 36.123 |
| Unit cell angles | 90.00, 90.00, 90.00 |
Refinement procedure
| Resolution | 26.260 - 1.700 |
| R-factor | 0.226 |
| Rwork | 0.224 |
| R-free | 0.26400 |
| Structure solution method | MOLECULAR REPLACEMENT |
| Starting model (for MR) | 2yvb |
| RMSD bond length | 0.016 |
| RMSD bond angle | 1.660 |
| Data reduction software | MOSFLM |
| Data scaling software | SCALA (3.2.25) |
| Phasing software | REFMAC |
| Refinement software | REFMAC |
Data quality characteristics
| Overall | Outer shell | |
| Low resolution limit [Å] | 54.074 | 1.790 |
| High resolution limit [Å] | 1.700 | 1.700 |
| Rmerge | 0.060 | 0.075 |
| Total number of observations | 64864 | 8536 |
| Number of reflections | 11287 | |
| <I/σ(I)> | 24.3 | 7.8 |
| Completeness [%] | 93.2 | 87.4 |
| Redundancy | 5.7 | 5.7 |
Crystallization Conditions
| crystal ID | method | pH | temperature | details |
| 1 | VAPOR DIFFUSION, HANGING DROP | 4.7 | 293 | 0.04N NaOAc/HOAc buffer, pH 4.7, VAPOR DIFFUSION, HANGING DROP, temperature 293K |
