4RDS
Lysozyme crystallized with red food coloring dye
Experimental procedure
Experimental method | SINGLE WAVELENGTH |
Source type | SYNCHROTRON |
Source details | SSRL BEAMLINE BL12-2 |
Synchrotron site | SSRL |
Beamline | BL12-2 |
Temperature [K] | 100 |
Detector technology | PIXEL |
Collection date | 2011-12-07 |
Detector | PSI PILATUS 6M |
Wavelength(s) | 0.9795 |
Spacegroup name | P 43 21 2 |
Unit cell lengths | 78.890, 78.890, 36.840 |
Unit cell angles | 90.00, 90.00, 90.00 |
Refinement procedure
Resolution | 35.280 - 1.230 |
R-factor | 0.15403 |
Rwork | 0.153 |
R-free | 0.17345 |
Structure solution method | MOLECULAR REPLACEMENT |
Starting model (for MR) | PDB code: 193L |
RMSD bond length | 0.008 |
RMSD bond angle | 1.290 |
Data reduction software | XDS |
Data scaling software | XDS |
Phasing software | MOLREP |
Refinement software | REFMAC (5.7.0029) |
Data quality characteristics
Overall | Outer shell | |
Low resolution limit [Å] | 40.000 | 1.260 |
High resolution limit [Å] | 1.230 | 1.230 |
Rmerge | 0.077 | 0.919 |
Number of reflections | 33363 | |
<I/σ(I)> | 18.15 | 2.83 |
Completeness [%] | 97.2 | 99.9 |
Redundancy | 11.69 | 6.85 |
Crystallization Conditions
crystal ID | method | pH | temperature | details |
1 | VAPOR DIFFUSION, HANGING DROP | 4.5 | 293 | 1.2M NaCl, 25% Ethylene Glycol, 50mM NaOAc(pH 4.5), schilling Red Food coloring dye., VAPOR DIFFUSION, HANGING DROP, temperature 293K |