4. Dynamics of Enzyme Action

2018 ◽  
pp. 122-164
Keyword(s):  
Enzyme Action

scholarly journals THE EFFECT OF POTASSIUM BROMATE UPON ENZYME ACTION

1918 ◽  
Vol 33 (3) ◽  
pp. 453-462
Author(s):  
I.S. Falk ◽  
C.E.A. Winslow
Keyword(s):  
Potassium Bromate ◽  
Enzyme Action

scholarly journals STUDIES ON ENZYME ACTION

1917 ◽  
Vol 31 (1) ◽  
pp. 97-123
Author(s):  
K.George Falk
Keyword(s):  
Enzyme Action

scholarly journals Researches on the nature of enzyme action

1915 ◽  
Vol 50 (2) ◽  
pp. 85-94 ◽  
Author(s):  
W. M. Bayliss
Keyword(s):  
Enzyme Action

Steroids and steroidases. IX. Activation parameters and the mechanism of base- and enzyme-catalyzed isomerizations of androst-5-ene-3,17-dione. The nature of the active center of the Δ5 → Δ4-3-ketosteroid isomerase of Pseudomonas testosteroni

1969 ◽  
Vol 47 (23) ◽  
pp. 4459-4466 ◽  
Author(s):  
J. Bryan Jones ◽  
Donald C. Wigfield
Keyword(s):  
Amino Acids ◽  
Active Center ◽  
Activation Parameters ◽  
Circumstantial Evidence ◽  
Kcal Mole ◽  
Acid Base ◽  
Ketosteroid Isomerase ◽  
Enzyme Action ◽  
Enthalpy Of Activation

Determination of the activation parameters for the acid-, base-, and enzyme-catalyzed isomerizations of androst-5-ene-3,17-dione has revealed that the facility of the enzymic process is mainly due to an extremely low enthalpy of activation of 5.0 kcal mole−1. Further circumstantial evidence regarding the nature of the reacting groups at the active center has also been obtained, and a mechanism of enzyme action is proposed employing tyrosine and histidine as the principal amino acids responsible for catalyzing the isomerization.

scholarly journals The enzymes concerned in the decomposition of glucose and mannitol by Bacillus coli communis . Part II.—Experiments of short duration with an emulsion of the organisms

1918 ◽  
Vol 90 (625) ◽  
pp. 75-92 ◽  
Keyword(s):  
Short Duration ◽  
Enzyme Action ◽  
Bacillus Coli ◽  
Unknown Composition

The earlier experiments described by the writer upon the decomposition of glucose and mannitol by B. coli communis were open to the objection from the biological side that no attempt was made to distinguish those products which arose by enzyme action from those which might be more particularly associated in their formation with the growth and multiplication of the cells, and from the chemical side that certain substances of unknown composition, such as peptone, were employed, so that it was not possible to be sure that some of the products of fermentation had not been derived from this source. To overcome these objections the author has adopted a new plan of work which aims at separating the process of growth from that of fermentation.

The mechanism of enzyme action

1948 ◽  
Vol 1 (4) ◽  
pp. 319-326
Author(s):  
Gustav W. Rapp
Keyword(s):  
Enzyme Action

Glucuronidase Activation: Enzyme Action at an Interface

Science ◽  
1960 ◽  
Vol 131 (3393) ◽  
pp. 101-102
Author(s):  
Michael T. Ryan ◽  
C. A. Mavrides
Keyword(s):  
Enzyme Action
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