POP-OUT | CLOSE

An Information Portal to 110071 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% 226 534 3
95% 254 587 4
90% 260 604 5
70% 349 819 6
50% 349 828 6
40% 352 862 10
30% 352 862 16
 

Documentation

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