>
>
> Reza Khayat, PhD
> Assistant Professor
> City College of New York
> Department of Chemistry
> New York, NY 10031
>
>
> From: CCP4 bulletin board [CCP4BB@JISCMAIL.AC.UK ]
> on behalf of Tim Gruene [tim.gru...@psi.ch ]
>
This is one source paper I found recently, and there are lots of others.
doi:10.1038/nchembio.186
JPK
From: Napoleao Fonseca Valadares [mailto:n...@ifsc.usp.br]
Sent: Thursday, January 12, 2017 12:18 PM
To: Keller, Jacob
Cc: CCP4BB@JISCMAIL.AC.UK
Subject: Re: [ccp4bb] Completely Off-Topic
- Mensagem original -
De: "Jacob Keller"
Para: CCP4BB@JISCMAIL.AC.UK
Enviadas: Quarta-feira, 11 de Janeiro de 2017 22:45:03
Assunto: [ccp4bb] Completely Off-Topic
Dear Crystallographers,
Was anyone else aware that in E coli the intracellular glutamate concentration
is ~100
Can I just make the point that the subject "Completely off-topic" is completely
useless if you're searching through the archives for anything?
Since it's attracted quite a bit of correspondence, this obviously isn't
off-topic at all!
Harry
--
Dr Harry Powell
Chairman of International Union of
I wonder if anyone has tried glutamate as a cryprotectant for proteins.
If the [] is that high, it may make a stable environment for proteins. I
have no idea what effect it might have on ice formation.
https://amb-express.springeropen.com/articles/10.1186/2191-0855-3-36
/Bacillus subtilis/ n
> [tim.gru...@psi.ch]
> Sent: Thursday, January 12, 2017 3:55 AM
> To: CCP4BB@JISCMAIL.AC.UK
> Subject: Re: [ccp4bb] Completely Off-Topic
>
> Dear JPK,
>
> I was not aware of the absolute numbers, but maybe they are little suprising:
> when your tinned food contains 'yeast extr
rd [CCP4BB@JISCMAIL.AC.UK] on behalf of Tim Gruene
[tim.gru...@psi.ch]
Sent: Thursday, January 12, 2017 3:55 AM
To: CCP4BB@JISCMAIL.AC.UK
Subject: Re: [ccp4bb] Completely Off-Topic
Dear JPK,
I was not aware of the absolute numbers, but maybe they are little suprising:
when your tinned food conta
Dear JPK,
I was not aware of the absolute numbers, but maybe they are little suprising:
when your tinned food contains 'yeast extract' it is equivalent to monosodium
glutamate, which is commonly used as flavour enhancing agent.
I am not a chemist to worry about it, but yeast seems to have a ful
Dear Crystallographers,
Was anyone else aware that in E coli the intracellular glutamate concentration
is ~100 mM? Also other cell types (yeast, mammalian) are 10s mM. Anything to
say about this? I learned of this just recently, and have been amazed about it
for more than a week. Did I miss thi
