In this article we will discuss about the tests for estimation of amylase in plants. Principle: The reducing sugars produced by the action of α- and or β-amylase react with di-nitro-salicylic acid and reduce it to a brown coloured product, nitro-amino-salicylic acid. Materials: i. Sodium acetate buffer, 0.1 M pH 4.7 ii. Starch 1% Solution: […]
Estimation of Amylase | Enzyme Activity
Article Shared by 
Factors Affecting the Enzyme Activity | Enzymology
Article Shared by 
The following points highlight the seven major factors affecting the enzyme activity. The factors are: 1. Temperature 2. Hydrogen Ion Concentration (pH) 3. Water 4. Concentration of the Substrate 5. Enzyme Concentration 6. Inhibitors 7. Accumulation of End-Products. Factor # 1. Temperature: Usually the activity of the enzymes is optimum at normal body temperature at […]
This is a question and answer forum for students, teachers and general visitors for exchanging articles, answers and notes. Answer Now and help others.
Answer Now
Answer Now
Here's how it works:
- Anybody can ask a question
- Anybody can answer
- The best answers are voted up and rise to the top
Powered by WordPress. Designed by 