optimum pH is 7.3
The color of TSI media after 48 hours incubation with Pseudomonas aeruginosa would typically be yellow. Pseudomonas aeruginosa is a non-lactose fermenting bacterium, so it does not produce acid in the medium. This results in the production of a yellow color due to the pH indicator in the TSI media.
pepsin is activated from pepsinogen in stomach. the pH range for its optimal ativity is at acidic pH between 1.5 to 2. It is also stable upto pH8 and can be inactivated at basic pH from 8.5,
Each buffer will only be of sufficient capacity within a pH interval of pKa+1 > pH > pKa-1 so the optimal buffer pH-range is maximum 2 units.
The optimum PH of pepsin ranges between 1.0 and 4.0. Pepsin exhibits about 90 percent of the maximum activity and about 35% of the maximum activity.
Most human enzymes work at a optimal pH of 7.4, but other enzymes work at many different pH ranges, for example Pepsin works best at an optimal pH of 2.6 and Trypsin works best at an optimal pH of 7.8.
The color of TSI media after 48 hours incubation with Pseudomonas aeruginosa would typically be yellow. Pseudomonas aeruginosa is a non-lactose fermenting bacterium, so it does not produce acid in the medium. This results in the production of a yellow color due to the pH indicator in the TSI media.
actually it is a fruit.
pepsin is activated from pepsinogen in stomach. the pH range for its optimal ativity is at acidic pH between 1.5 to 2. It is also stable upto pH8 and can be inactivated at basic pH from 8.5,
Each buffer will only be of sufficient capacity within a pH interval of pKa+1 > pH > pKa-1 so the optimal buffer pH-range is maximum 2 units.
pH 5 optimal growth range 25-32 degrees c
yes, like every other enzyme, it has an optimal range of conditions
The optimal pH depends on what you are growing. Much like soil pH, it will need to be adjusted per crop.
Basic. Trypsins have an optimal operating pH of about 8(and optimal operating temperature of about 37°C)
Because proteins denature, or break down, outside of the optimal pH range. When a protein denatures, it loses its shape and is unable to bind with its substrate, therefore making it unable to function.
The optimum pH for sucrase is 2.0
An optimal pH doesn't exist: this depends on applications, situations, our desires, nature of materials and systems etc.
The pH of most yogurts is somewhere between 4.0 and 5.0. Because optimal pH tends to be the pH of the solution, the optimal pH of yogurt would be between 4.0 and 5.0 as well.