[ccp4bb] Re; A photograph of the Arndt-Wonacott rotation camera?

2013-10-30 Thread Mark A Saper
Gerard, I have the original rotation method book in my office, and it might have the picture that you are looking for. I will check in the morning. -Mark ___ Mark A. Saper, Ph.D. Department of Biological Chemistry, University of Michigan Medical

[ccp4bb] libcheck question

2007-08-10 Thread Mark A Saper
on't use the MON record, then the error is " ERROR: open input file". Any idea what I need to do? Or is there a place I can download the appropriate lib file for REFMAC directly. Thanks, Mark _____ Mark A. Saper, Ph.D. Associate Professor of Biolog

[ccp4bb] Is phophorylation possible in E. coli expression system?

2007-10-27 Thread Mark A Saper
n of exopolysaccharide. EMBO J 18, 3241–3248. _____ Mark A. Saper, Ph.D. Associate Professor of Biological Chemistry Biophysics, University of Michigan 930 N University Ave Ann Arbor MI 48109-1055 U.S.A. [EMAIL PROTECTED](734) 764-3353fax (734) 764-3323

[ccp4bb] Found bug in ccp4i

2007-12-13 Thread Mark A Saper
array(S_FONT_REGULAR) set array(FONT_ITALIC) $array(S_FONT_ITALIC) set array(FONT_BIG) $array(S_FONT_BIG) set array(FONT_FIXED) $array(S_FONT_FIXED) } } _________ Mark A. Saper, Ph.D. Associate Professor, Biophysics and Department of Biologic

[ccp4bb] Refmac: BREFinement MIXED

2007-12-24 Thread Mark A Saper
Mark _ Mark A. Saper, Ph.D. Associate Professor, Biophysics and Department of Biological Chemistry University of Michigan 3040 Chemistry Building 930 N University Ave Ann Arbor MI 48109-1055 [EMAIL PROTECTED] phone (734) 764-3353 fax (734) 764

[ccp4bb] Refmac 5.4.0066 versus Refmac 5.4.0034

2007-12-31 Thread Mark A Saper
43 43.8163 2.8409 The other major difference is that explicit weight that I was using = 0.25 is weighting the geometry much more in .0066 compared with . 0034. Also the refinement is not as well behaved as it was in 0.0034. What has really changed? Mark _________

[ccp4bb] Refmac 5.4.0066 versus Refmac 5.4.0034

2008-01-01 Thread Mark A Saper
What has really changed? Mark _________ Mark A. Saper, Ph.D. Associate Professor, Biophysics and Department of Biological Chemistry University of Michigan 3040 Chemistry Building 930 N University Ave Ann Arbor MI 48109-1055 [EMAIL PROTECTED]

Re: [ccp4bb] Refmac 5.4.0066 versus Refmac 5.4.0034

2008-01-01 Thread Mark A Saper
ly. In the previous version it was added in wrong place. Geometry is tighter because we have fixed few bugs related with chirality and vdw. Garib On 1 Jan 2008, at 14:40, Mark A Saper wrote: Thanks for those pointing out my cut and paste error. Below are the correct numbers. The first ter

[ccp4bb] REFMAC 5.4.0034

2008-01-08 Thread Mark A Saper
refinement in current version 5.4.0066. Has anyone else noticed this? Mark _________ Mark A. Saper, Ph.D. Associate Professor, Biophysics and Department of Biological Chemistry University of Michigan 3040 Chemistry Building 930 N University Ave Ann

[ccp4bb] Postdoctoral position, bacterial membrane protein

2011-10-31 Thread Mark A Saper
the same operon. A doctoral degree in biochemistry, microbiology, or related field is required, preferably with experience in membrane proteins. Please email CV, a short description of your research accomplishments and career plans, and names of three references to Prof. Mark A. Saper, sa

Re: [ccp4bb] CCP4BB Digest - 25 Feb 2012 to 26 Feb 2012 (#2012-58)

2012-02-26 Thread Mark A Saper
Check with Daniel which one he recommends. Mark Saper 3040 & 3250 Chemistry Building Dept of Biological Chemistry sa...@umich.edu 734 764 3353 office 734 276 6505 mobile On Feb 26, 2012, at 7:00 PM, CCP4BB automatic digest system wrote: > There are 8 messages totaling 1732 lines in this iss

Re: [ccp4bb] Protease inhibitor cocktails and protein crystallization

2011-03-10 Thread Mark A Saper
Regarding adding inhibitors. I'm not sure the effect on crystallization but if you use too much you will get covalent modification of your protein from one of them (I can check my notes as to which one). We searched many MS databases of protein modifications to realize why our protein was the w