The Chemistry of Enzyme Actions
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Amer. Chem. 8oc. 35, 1790 (1913) ; K. G.
Falk and K. Sugiura, Jour. Amer. Chem. Soc. SJ, 217 (1915) ; K. G. Falk, Jour. Amer.
Chem. Soe. S7. 649 (1915).
CHEMICAL PROPERTIES 71 in connection with the common physical properties of enzyme prepara- tions. In this chapter, an attempt will be made to take up some of the chemical relations which may underlie these optimum conditions and offer a possible explanation based upon the chemical structures.
First, however, it will be necessary to point out t...hat the chemical reactions which are catalyzed by enzymes over limited ranges of acidity, are catalyzed by acids or alkalies over markedly different ranges, as indicated in Chapter IV. These enzyme actions, at the pres- ent time, must be ascribed to factors not included in the hydrogen or hydroxyl ions as such. For instance, yeast sucrase hydrolyzes sucrose best at pH 4.5, and the action is still marked at pH 3.5 and 6. In more alkaline solution the action is rapidly diminished, in more acid solution tests have shown that the sucrase is inactivated, but that here the hydrolytic action connected with the greater acidity comes into play and increases with increasing concentration of acid.
What to read after The Chemistry of Enzyme Actions?
You can find similar books in the "Read Also" column, or choose other free books by Kaufman George Falk to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Amer. Chem. 8oc. 35, 1790 (1913) ; K. G.
Falk and K. Sugiura, Jour. Amer. Chem. Soc. SJ, 217 (1915) ; K. G. Falk, Jour. Amer.
Chem. Soe. S7. 649 (1915).
CHEMICAL PROPERTIES 71 in connection with the common physical properties of enzyme prepara- tions. In this chapter, an attempt will be made to take up some of the chemical relations which may underlie these optimum conditions and offer a possible explanation based upon the chemical structures.
First, however, it will be necessary to point out t...hat the chemical reactions which are catalyzed by enzymes over limited ranges of acidity, are catalyzed by acids or alkalies over markedly different ranges, as indicated in Chapter IV. These enzyme actions, at the pres- ent time, must be ascribed to factors not included in the hydrogen or hydroxyl ions as such. For instance, yeast sucrase hydrolyzes sucrose best at pH 4.5, and the action is still marked at pH 3.5 and 6. In more alkaline solution the action is rapidly diminished, in more acid solution tests have shown that the sucrase is inactivated, but that here the hydrolytic action connected with the greater acidity comes into play and increases with increasing concentration of acid.
What to read after The Chemistry of Enzyme Actions?
You can find similar books in the "Read Also" column, or choose other free books by Kaufman George Falk to read onlineMoreLess
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