Sentence examples for enzyme characterisation from inspiring English sources

The enzyme characterisation studies were performed exactly as described in our past reports (Varani et al, 2000; Brennan et al, 2003; Yucel et al, 2005).

For the enzyme characterisation, the absorbance was measured using a BioTek Synergy HT spectrophotometer under the following conditions: [Enzyme] ranging from 0 to 300 nM, [substrate] ranging from 0 to 50 mM in 100 mM buffer, T = 40°C.

Urease, immobilised on interdigitated gold electrodes, is employed as a model enzyme for characterisation and optimisation of a.c.

NW carried out the strain constructions, enzyme purification and characterisation, participated in the design of the study, and drafted the manuscript.

However in functional assignments and characterisation of enzyme activities there is a paucity of data when compared to the mammalian AKR enzymes.

1000  μL supernatant (0.016 mg extracellular proteins) was used for characterisation of enzyme activity.

Besides detection, isolation and characterisation of enzymes and genes involved in the formation of natural products, the structures of enzymes after crystallisation are now being investigated and this information gives us hints on the catalytic mechanisms as well as probable evolutionary origins of these enzymes.

The chemical synthesis of InsPs, plus various analogues and probes, has been vital to the functional characterisation of enzymes and receptors involved in InsP metabolism and signalling.

Revisiting existing annotations also allows application of new biological knowledge to previously uncharacterised loci, and in the case of manual annotation, allows the opportunity to standardise features such as enzymes names and functional characterisation, for better integration with models.

Biophysical characterisation of the enzyme can also be performed using spectroscopy such as Raman and electron paramagnetic resonance.

To date CCD4 orthologues have only been identified in Angiosperms (flowering plants) and characterisation of CCD4 enzyme activity has shown that these members of the CCD family contribute to the carotenoid-derived flavour and aroma profile of both fruits and flowers.