The optimum salt concentration for catecholase is 2%. Absorbance rates in a reaction in which involves the catecholase enzyme peak when the salt concentration is at 2% given other factors remain constant.
The optimal temperature is about 95 degrees Fahrenheit. Catechol oxidase is responsible for the browning of ripening fruit.
The optimal temperature is about 95 degrees Fahrenheit. Catechol oxidase is responsible for the browning of ripening fruit.
Thats incorrect, the optimal temperature is between 10 and 20 degrees centigrade.
Mid range temperatures, such as 40 °C and 60 °C create more enzymatic activity due to increased number of collisions. However, at 100 °C, the temperature is so high that the enzymes active site is altered and thus less product can be formed. Likewise, at freezing and room temperature, there is less collisions and thus less product to be formed.
The pH optimum of some enzymes can vary. The substrate concentration will increase and so will the enzyme activity.
Salt does not boil away at approx. 100 Celsius. The water evaporates causing the concentration of salt to increase.
A water solution that has the same salt concentration as the cells is said to be is isotonic.
The concentration would be about the same as for sea water.
This depends on salt concentration; however it ranges roughly from 1.0 (low) to 1.6 g/mL at high concentration. Seawater 1.02 - 1.03
Salt concentration affects all enzymes differently. Depending on the situation, salt concentration has the ability to precipitate or unfold the enzyme. It also has the ability to disrupt hydrogen binding and binding to ionic residues decreasing, which could increase the activity of the enzyme.
it is unknown im afriad
Catechol
there is no salt concentration.
to determine optimum coagulant concentration (0CC)
That depends on the concentration of salt and the altitude.
Each enzyme has an optimal salt concentration. Changes in the salt concentration may also denature enzymes.
Osmosis of water from a low concentration of salt to a high concentration
depends on the concentration of salt. The higher the concentration of salt the more likely you are to float.
The same
The concentration of salt in water is measured with a salinometer or by the chemical determination of chlorine or sodium.
Salt does not boil away at approx. 100 Celsius. The water evaporates causing the concentration of salt to increase.
The maximal concentration is 20 %.