The optimum pH for pectinase is 4, if the ph goes either above or below this the pectinase becomes denatured
Clay leaching do not affect pH
-Decreased pH -Increased Temperature -Increased Pco2
In healthy subjects the mean PCO2 fall 18 mm Hg from the baseline and mean PO2 rise 7 mmHg
everything has a pH
Acids generally have a pH ranging from 1 - 6. pH 1 being the most acidic, and pH 6 being the least acidic. eg, hydrochloric acid, nitric aicd, sulfuric acid has a pH of 1. Ethanoic acid has a pH of 3.
Pectinase can be beneficial for the environment as it can be applied in bioremediation to break down pectin-based pollutants. However, excessive use of pectinase in industrial settings may lead to environmental concerns due to potential runoff and contamination of water bodies. Proper regulation of pectinase use is necessary to minimize its impact on the environment.
pectinase is first isolated by Henri Braconnot
Pectinase is an amino acid polymer, aka a protein.
The chemical equation for the breakdown of pectin by pectinase is: Pectin + H2O → Oligosaccharides Pectinase catalyzes the hydrolysis of pectin into smaller oligosaccharides by breaking the glycosidic bonds within the pectin molecule.
Pectinase breaks down pectin and is really not one enzyme, but a collection of many enzymes. I am not sure how to make it.
Pepsin doesn't affect the pH but it is active in an acidic environment.
It will raise the pH.
Clay leaching do not affect pH
Apples contain a higher concentration of pectin compared to some other fruits, making them a common choice for experiments involving pectinase. Pectinase is an enzyme that breaks down pectin, a substance that gives structure to plant cells. Using apples allows researchers to easily observe the impact of pectinase activity on the breakdown of pectin in a controlled setting.
pH affects the availability of nutrients.
The pH is not affected by iron (Fe).
Pectinase is an enzyme that breaks down pectin which is found in plant cell walls. Used in degradation of plant materials, such as speeding up the extraction of fruit juice from fruits. Also pectinases have also been used in wine production.