1. Size exclusion Chromatography.
단백질의 크기 별로 분리.
Small size protein : bead의 pore를 통과하게 됨.
Large size portein : pore를 bypass.

2. Crystallization

3. Crystallization Factor
Protein concentration pH
Precipitant, Precipitant concentration
Detergent
Metal ions
Ligands
Crystal screening solution contains many kind of precipitant, salt, buffer(pH)

6. 3 types for crystallization
Sitting drop
Hanging drop
Microbatch

8. Lysozyme Function Appearance Structure
N-acetylmuramide glycanhydrolase, are glycoside hydrolases
Attacking peptidoglycans walls of bacteria.
Appearance
tears, saliva, human milk and mucus.
Abundantly found in egg white.
Structure
Solved by David Chilton Phillips in 1965.

9. Crystallization of Lysozyme
Crystallization reagent :
30 % PEG MME 5K
1 M NaCl
50 mM Na Acetate(pH 4.6)
This reagent can be used to produce crystal of the protein lysozyme in approximately fifteen minutes under the appropriate crystallization environment.
The recommended crystallization temperature is 20 to 25 degrees
For crystallization, mix equal amounts of lysozyme with the reagent.
Lysozyme concentration between 50 and 100 mg/ml

10. Crystal 관찰과 X-ray diffraction 실험
금요일 오후 2시부터 월요일 4시까지 가능.
3명씩 group.
보고서.
11월 25일까지 SB138호 복도로 제출.
단백질 결정구조 하나 선정하여 설명.
구조의 특징, 기능, 기작 등.
참고 (

11. 다음 수업 유지호 조교. 월, 화, 수 저녁 7시 세 분반으로 나누어 수업. 장소 SB201
1GB 이상의 USB 메모리 지참.