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Isolation of Aspartic Acid Activating Enzyme from Bakers' Yeast

✍ Scribed by MOUSTAFA, ESAM; PETERSEN, GEORGE

Book ID
109624829
Publisher
Nature Publishing Group
Year
1962
Tongue
English
Weight
231 KB
Volume
196
Category
Article
ISSN
0028-0836

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## Abstract The rates of release of 7 enzymes from bakers' yeast have been measured. The disruption process did not cause loss of activity of these enzymes. The various operating pressures, temperatures, and initial yeast concentrations used did not affect the rates of enzyme release relative to pr