SASDDY8

Chicken ovalbumin gel at high pH

数据类型:SASBDB 实验数据 状态:Published 曲线类型:Merged 最后更新:2022-01-27T08:15:36.195722+01:00
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1. 样品、组分与实验条件 Sample & Experiment

样品 1 · Chicken ovalbumin gel at high pH

浓度214.0 – — 缓冲液 / pH0.16 M NaOH / 13.2
实验温度10.0 设备 / 束线National Synchrotron Light Source (NSLS) / X9A
波长0.155 nm曝光120.0 s × 1

分子组分

组分类型 / 物种UniProt 与构建体寡聚状态分子量
Ovalbumin
查看序列
GSIGAASMEFCFDVFKELKVHHANENIFYCPIAIMSALAMVYLGAKDSTRTQINKVVRFDKLPGFGDSIEAQCGTSVNVHSSLRDILNQITKPNDVYSFSLASRLYAEERYPILPEYLQCVKELYRGGLEPINFQTAADQARELINSWVESQTNGIIRNVLQPSSVDSQTAMVLVNAIVFKGLWEKAFKDEDTQAMPFRVTEQESKPVQMMYQIGLFRVASMASEKMKILELPFASGTMSMLVLLPDEVSGLEQLESIINFEKLTEWTSSNVMEERKIKVYLPRMKMEEKYNLTSVLMAMGITDVFSSSANLSGISSAESLKISQAVHAAHAEINEAGREVVGSAEAGVDAASVSEEFRADHPFLFCIKHIATNAVLFFGRCVSP
proteinGallus gallusP01012—–—monomer分子数 142.75 kDa

实验曲线

曲线点数 / 列q 范围误差质量负强度点来源文件
1196[3]0.015–1.0 1/A含误差列缺失 00sasbdb/entries/y8/sasddy8/source/SASDDY8.dat
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2. SASBDB 报告的指标 Reported Results

指标方法数值误差单位
mwExperimental43.0—kDa
rgP(r)2.1—Å

这些数值是 SASBDB 来源记录,不是 SAXSdb 对实验曲线重新计算的结果。

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3. 来源拟合与模型 Source Fits & Models

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4. 来源文件索引 Source Files

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5. 实验说明与论文 Experiment & Publication

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6. 完整来源记录 Complete Source Record

下列内容直接来自 SASBDB 条目。字段没有值时显示“—”;未声明的单位不会由 SAXSdb 猜测。

打开 SASBDB 原始条目

缓冲液与样品属性

缓冲液名称0.16 M NaOH缓冲液浓度—
pH13.2添加剂—
缓冲液说明—
纯度测定方法—消光系数—
吸收值—散射对比度—
比体积 / 干体积— / —混合物 / 氘代— / —

采集条件与仪器

测量日期2014-02-21储存 / 测量温度4.0 / 10.0
曝光时间120.0帧数1
波长0.155样品-探测器距离2.0
光源X-ray synchrotron探测器Pilatus 300K
机构 / 束线National Synchrotron Light Source (NSLS) / X9A · Brookhaven, NY, USA
q 范围0.15 – 10.0样品体积 / 流速— / —

SASBDB 原始图

实验 I(q)
实验 I(q)
实验 I(q) log-log
实验 I(q) log-log
Guinier 图
Guinier 图
Kratky 图
Kratky 图

可下载文件

类别文件状态大小校验值下载与查看
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pddfsasbdb/entries/y8/sasddy8/source/SASDDY8.outnot_listed——下载查看原文件
sascifsasbdb/entries/y8/sasddy8/source/SASDDY8.sascifdownloaded3524586ef5a0292f874132a7cdbef5a3e87cb69e10c1e5dd22dc983b691cd798b791a下载查看原文件源站
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curve:来源记录
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full_entry_zip:来源记录与 ZIP 内部目录(3 项)
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pddf:来源记录
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sascif:来源记录
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summary:来源记录
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全部来源字段(无筛选)

这里自动展开来源记录中的每一个字段,包括空值、列表成员和页面上方已展示过的字段。

summary.json:156 个字段值
字段路径原始值
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statusPublished
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project.publication.titleThe Proof Is in the <i>Pidan</i>: Generalizing Proteins as Patchy Particles.
project.publication.author_listCai J, Sweeney AM
project.publication.journalACS Cent Sci
project.publication.doi10.1021/acscentsci.8b00187
project.publication.pmid30062112
project.publication.published_date2018 Jul 25
project.statusreleased
project.submitted_date2018-06-23
project.released_date2018-07-20
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experiment.instrument.countryUSA
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experiment.sample.molecule[0].uniprot_codeP01012
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experiment.sample.molecule[0].molecule_sourcebiological
experiment.sample.molecule[0].molecule_descriptionnull
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experiment.sample.buffer.concentration_unitnull
experiment.sample.buffer.commentnull
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experiment.sample.buffer.pkanull
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experiment.sample.purity_methodnull
experiment.sample.nameChicken ovalbumin gel at high pH
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experiment.sample.contrastnull
experiment.sample.specific_volnull
experiment.sample.dry_volnull
experiment.sample.absorbptionnull
experiment.sample.deuterationnull
experiment.sample.mixturenull
experiment.contributor[0].affiliation[0].short_namePenn
experiment.contributor[0].affiliation[0].addressPhiladelphia, PA, United States
experiment.contributor[0].affiliation[0].full_nameUniversity of Pennsylvania
experiment.contributor[0].affiliation[0].webpagehttp://www.upenn.edu/
experiment.contributor[0].contributor_nameJing
experiment.contributor[0].contributor_surnameCai
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experiment.cell_temperature10.0
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experiment_descriptionHigh concentration of ovalbumin solutions (214 mg/ml) was made, and NaOH with the final concentration 0.16 M was added to the ovalbumin solution. The ovalbumin changed into a transparent gel after a couple of minutes. During this process, the ovalbumin proteins experienced a partial unfolding and cross linked to each other. Because the proteins link to form extended materials, the parameters Rg and monomer molecular weight do not apply here. Buffer subtraction was performed with a measurement of 0.9 M NaOH. Both measurements at small and wide angles were performed at 10°C and the data merged to create a single profile over the range q ∈ [0.08, 10] nm−1. The small angle sample measurement (1 x 1800 s exposure) was performed using a rotating-anode system with Cu Kα radiation (λ = 0.1542 nm) from a Bruker-Nonius FR591 generator operated at 3.4 kW. Collimation was performed using circular pinholes and Osmic Max-Flux confocal optics. The scattered X-rays (l(s) vs s, where s = 4πsinθ/λ, and 2θ is the scattering angle) were collected using a Bruker Hi-Star area detector. Data were collected at sample−detector distances of 150 cm. To minimize background, an integral vacuum with a pressure of < 0.3 mbar was maintained along the entire flight path. The wide angle were performed at the National Synchrotron Light Source (NSLS; Brookhaven, NY, USA). Incident X-ray energy was 8.00 keV (λ = 0.155 nm). These measurements were done in air due to constraints of the sample holder geometry. Each measurement was made at a single sample position with a MAR-CCD detector at the wave vector range of q ∈ [0.8, 10] nm−1.
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last_modified2022-01-27T08:15:36.195722+01:00
bragg_peak[]
manifest.json:33 个字段值
字段路径原始值
codeSASDDY8
statussuccess
started_at2026-08-11T16:03:19.278374+00:00
finished_at2026-08-11T16:03:24.824067+00:00
source_last_modified2022-01-27T08:15:36.195722+01:00
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查看完整 summary.json 原文
{
  "code": "SASDDY8",
  "status": "Published",
  "type_of_curve": "Merged",
  "angular_unit": "1/A",
  "project": {
    "title": "The Proof Is in the <i>Pidan</i>: Generalizing Proteins as Patchy Particles.",
    "publication": {
      "title": "The Proof Is in the <i>Pidan</i>: Generalizing Proteins as Patchy Particles.",
      "author_list": "Cai J, Sweeney AM",
      "journal": "ACS Cent Sci",
      "doi": "10.1021/acscentsci.8b00187",
      "pmid": "30062112",
      "published_date": "2018 Jul 25"
    },
    "status": "released",
    "submitted_date": "2018-06-23",
    "released_date": "2018-07-20"
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      "name": "Chicken ovalbumin gel at high pH",
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        "affiliation": [
          {
            "short_name": "Penn",
            "address": "Philadelphia, PA, United States",
            "full_name": "University of Pennsylvania",
            "webpage": "http://www.upenn.edu/"
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        "contributor_name": "Jing",
        "contributor_surname": "Cai",
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  "last_modified": "2022-01-27T08:15:36.195722+01:00",
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}
查看完整 manifest.json 原文
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