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What is the name of the enzyme responsible for gelatin hydrolysis?
The enzyme responsible for gelatin hydrolysis is gelatinase.
Is P aeruginosa gelatinase positive or negative?
Positive
What is liquefied by heat?
Many powders and solids can be melted (liquefied) by heat. For instance, sugar and butter is often melted in cooking.
How to Separate oxygen from liquefied air?
by fractional distillation of liquefied air oxygen is obtained due to it's boiling point
A gas can be liquefied by?
lowering the temperature
What is the name of the enzyme responsible for gelatin hydrolysis?
The enzyme responsible for gelatin hydrolysis is gelatinase.
Nutrient gelatin is used to test for the production of what enzyme?
gelatinase
What is the purpose of gelatinase test?
The purpose of the gelatinase test is to identify bacteria that may produce an enzyme that hydrolyses (breaks down) gelatin.
How does streptococcus test for gelatinase?
The gelatin hydrolysis test is used to test if a microbe produces gelitinase. If the gelatin turns liquid that means gelatinase is present. Streptococcus is one of many strains that can be tested this way.
How can gelatin hydrolysis be beneficial to certain bacteria?
Gelatin hydrolysis is the ability of certain microorganism to use the enzyme gelatinase to proteolytically hydrolyze gelatin. This means they can break the bonds between the amino acids and use them as nutrients. This helps them establish themselves and can even make them more pathogenic.
Is P aeruginosa gelatinase positive or negative?
Positive
How would the production of gelatinase help a pathogen to be mre virulent?
T3# p3n1$
Why is LPG known as liquefied petroleum gas?
because that's what it is?Liquefied Petroleum Gas = LPG
How is liquefied natural gas produced?
Natural gas can only be liquefied under extreme pressure.
Can gas be liquefied how?
by compressing it
What type of gelatin is in lucky charms?
halal gelatin
What is liquefied by heat?
Many powders and solids can be melted (liquefied) by heat. For instance, sugar and butter is often melted in cooking.
