POP-OUT | CLOSE

An Information Portal to 106858 Biological Macromolecular Structures

THE INFLUENCE OF TEMPERATURE ON LYSOZYME CRYSTALS. STRUCTURE AND DYNAMICS OF PROTEIN AND WATER
Sequence Clustering and Redundancy Reduction Results
1LSD
Sequence Clusters for the Sequence Entities in PDB 1LSD
Entity #1: Chains: A - HEN EGG WHITE LYSOZYME protein, length: 129 [Blast  ]
Cluster Sequence Similarity Cutoff Rank   Nr. of chains in Cluster Cluster Nr.  
100% 214 504 3
95% 238 553 4
90% 244 570 4
70% 333 785 6
50% 333 794 6
40% 336 828 10
30% 336 828 16
 

Documentation

Click here for more detailed documentation on the redundancy reduction and sequence clustering procedure used by RCSB.