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Temperature and Enzyme Activity

Published online by Cambridge University Press:  11 May 2009

John R. Baker
Affiliation:
(From the Department of Zoology and Comparative Anatomy, Oxford.)

Extract

The enzyme contained in the crystalline style of Pecten is destroyed more and more rapidly as temperature increases. On the other hand, it becomes more and more active if incubated at fairly low temperatures, possibly as a result of the progressive dispersion of the protein base on which it is absorbed. A graph has been calculated showing the effect of temperature on enzyme activity when both destruction and (?) dispersion are discounted.

Type
Research Article
Copyright
Copyright © Marine Biological Association of the United Kingdom 1927

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References

REFERENCES

Bayliss, W. M. 1919. The Nature of Enzyme Action. 4th edition.Google Scholar
Crozier, W., and Federighi, H. 1925. Journ. Gen. Physiol., VII, 565.CrossRefGoogle Scholar
Yonge, C. M. 1923. Brit. Journ. Exp. Biol., I, p. 15.CrossRefGoogle Scholar