Influence of Certain Amino Acids Upon the Enzymic Hydrolysis of Starch
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Further experiments were performed in which the cupric sulphate was added directly to the enzyme solution in two concentrations, 0. 0035 M and 0. 00003 M and the efficiency of 0. 1 per cent glycine in the substrate in reactivating the enzyme was studied. Some results are given in Table VII. 10 Jour. Amer. Chem. Soc. , 43, 2454 (1921). Upon the Enzymic Hydrolysis of Starch 11 TABLE VII Reactivation of Pancreatic Amylase by Glycine after Inactivation by Copper _ o . S . Sg -ss QV o*3 O-g i CAM Wo... R fl s g. M, =? c Cuprous oxide J5> " S - 2 5 O "5 E O gJ3 g| 8 Exp. L Exp. 2 Exp. 3 Mg. Uto U U-5 Mg. Mg. Mg. 00 280 252 264 100 316 300 100 0. 0035 M 0. 00003 M 98 0. 0035 M 0. 00003 M 4 0. 00003 M 0. 00000018 M 209 100 0. 00003 M 0. 00000018 M 260 184 100 0. 00003 M 0. 00003 M 0. 00003 M 260 182 Numerous experiments showed that the inactivation of the enzyme by the copper and its reactivation by amino acid were considerably influenced by time and temperature. In Expt. 2 of Table VII the solution stood for 12 minutes before testing; in Expt.
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To quickly assess the difficulty of the text, read a short excerpt:
Further experiments were performed in which the cupric sulphate was added directly to the enzyme solution in two concentrations, 0. 0035 M and 0. 00003 M and the efficiency of 0. 1 per cent glycine in the substrate in reactivating the enzyme was studied. Some results are given in Table VII. 10 Jour. Amer. Chem. Soc. , 43, 2454 (1921). Upon the Enzymic Hydrolysis of Starch 11 TABLE VII Reactivation of Pancreatic Amylase by Glycine after Inactivation by Copper _ o . S . Sg -ss QV o*3 O-g i CAM Wo... R fl s g. M, =? c Cuprous oxide J5> " S - 2 5 O "5 E O gJ3 g| 8 Exp. L Exp. 2 Exp. 3 Mg. Uto U U-5 Mg. Mg. Mg. 00 280 252 264 100 316 300 100 0. 0035 M 0. 00003 M 98 0. 0035 M 0. 00003 M 4 0. 00003 M 0. 00000018 M 209 100 0. 00003 M 0. 00000018 M 260 184 100 0. 00003 M 0. 00003 M 0. 00003 M 260 182 Numerous experiments showed that the inactivation of the enzyme by the copper and its reactivation by amino acid were considerably influenced by time and temperature. In Expt. 2 of Table VII the solution stood for 12 minutes before testing; in Expt.
What to read after Influence of Certain Amino Acids Upon the Enzymic Hydrolysis of Starch?
You can find similar books in the "Read Also" column, or choose other free books by Florence Walker to read onlineMoreLess
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