Enzyme kinetics

Cyclodextrins are enzymatically modified starches composed of glycopynanose units which form a ring of either six (α-cyclodextrin), seven (β-cyclodextrin) or eight (γ-cyclodextrins) units. Characteristics of β-cyclodextrins include: • Glucose unit: 07 • Molecular weight: 1135 • Solubility =1.85g/100ml • Cavity diameter = 6.4 Ǻ • Diameter of outer periphery = 15.4 Ǻ • Approx. volume of cavity = 262 (Ǻ)3 Cyclodextrins have a cylindrical shape with central axial cavity and resembles the shape of a…

Non-enzymatic and Enzymatic Browning PART A: NON-ENZYMATIC BROWNING The Maillard Reaction is a process of non-enzymatic browning foods happens when you cook both reducing sugars and amino acids at high temperatures while dry cooking. The carbonyl group of the sugar interacts with the nucleophilic amino group (amine; -NH2) of the amino acid peptides or proteins to eliminate a molecule of water, a brown pigment, called “melanoidin” is formed after polymerization and odor and flavor of molecules…

Bacterium Inoculums preparations for the MIC and MBC experiments From the previous isolated and identified MRSA and VRSA S. aureus isolates, four MRSA+VRSA and four MRSA+VSSA isolates were chosen for MIC and MBC experiments. With a sterile loop, a loopfull from each chosen isolate was inoculated from the BHI slant into MH broth then incubated with shaking at 37°C overnight for 24 hours. The concentrations of these suspensions were adjusted to be equal to the 0.5 McFarland standards by adding a…

Abstract: The effect of incubation with white rot fungi on improvement of the nutritive value of bagasse was evaluated. Bagasse was either autoclaved at 120˚C for 20 minutes or steam pasteurized at 100˚C for 1hour and inoculated with Pleurotus Ostreatus or Pleurotus Citrinopileatus at the rate of 2% (w/w). Incubation period was 0, 50, 85 and 120 days. Nutritive value was determined by enzymatic analysis. By 120 days, the proportion of OCC and Oa increased by up to 44.0% and 77.5%, respectively…

3.3 Tribological properties of Cr-B-C-N coatings in artificial seawater Fig.10 shows the friction behaviors and the mean-steady friction coefficients of Cr-B-C-N coatings sliding against SiC balls in artificial seawater. As seen in Fig.10a, it is clear that the CrCN coatings showed higher friction coefficient than other coatings during the tribo-test in artificial seawater. The initial friction coefficient of CrCN coatings was 0.17, while that of CrBCN coatings ranged between 0.14 and 0.15. For…

Nanosilver Impregnation A 400 ppm aqueous dispersion of silver nanoparticles was produced and applied to the specimens using electrochemical technique. The size range of silver nanoparticles was 30-80 nm. The pH of the suspension was 6-7; two kinds of surfactants (anionic and cationic) were used in the suspension as stabilizer; the concentration of the surfactants was three times the nano-silver particles. Empty-cell impregnation process (Rueping method) was carried out in pressure vessel under…

What are the Uric Acid Rich Foods? – Uric acid is a chemical that is formed in the body when the body starts breaking down and this causes purine (purine) to grow. There are some food and drinks such as beer, mackerel, grind, beans, anchovies and dry beans. It is a special acid that travels through the kidneys in the blood and travels through kidneys and urine/urine and thus increases some conflicts. If a number of uric acid increases in the blood then the cause of hyperuricemia becomes. In…

needed to start a chemical reaction, activation energy, comes from enzymes. Enzymes (almost always proteins) are organic catalysts that help speed up the rate of reactions and allow the reactants to get the most out of the energy available. They do this without changing the reaction. Without an enzyme, then many chemical reactions may not occur because the activation energy could be too high to be reached without the help of an enzyme. For example, table salt, or sucrose, could sit for years…

Jenna Bach Marula Wine: Marula Sunrise Organic Chemistry Investigation Table of Contents Introduction Hypothesis Report Method Apparatus Tabulation of data Graph Analysis of results Evaluation of Investigative Procedure Conclusion Bibliography and Referencing Introduction The fermentation of the fruit can occur naturally by crushing up the fruit and leaving the skins in the mix for a day as the skin has natural yeast which can aid in the fermentation process. The…

RESULTS Phytic Acid The concentration of phytic acid was determined spectrophotometrically in three tested plant materials of Gishta as shown in table 2. The concentrations of phytic acid were obtained from 5 g dried leafy material. All the leaf samples contained phytic acid (detection limit 0.025 mg/ml) in this study. This may have been due to the fact that there was a limitation in terms of the detection concentration since concentrations less than mg was not tested. Seed extracts was found…