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Figure 7
Distribution of hydrogen-bond parameters for different hydrogen-bonding types. The hydrogen-bond length distribution (top) for cases involving carbohydrates is much broader than for protein-only hydrogen bonds. The hydrogen-bond angle distributions (bottom) show that typical carbohydrate–carbohydrate hydrogen bonds have much sharper angles, indicating that they are relatively weak and not suited for generating hydrogen-bond restraints.

ISSN: 2053-230X
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