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After the enzyme extraction, the solids and the microorganism were separated from the fermented extract by filtration.
The enzyme extraction was studied by using water as solvent.
Enzyme extraction from plants or microbes for use in large-scale food processing usually requires the use of gene technology.
A field portable sample preparation, enzyme extraction protocol and continuous assay were applied with the system to analyse freshwater and marine samples.
Enzyme extraction using aqueous two-phase systems (ATPS) has been increasingly used as a primary recovery technique which integrates the clarification, concentration and partial purification of important biomolecules from their natural source in a single step.
The simultaneous influence of PEG molar mass, PEG concentration and sulfate concentration on the enzyme recovery was first investigated using a 23 full factorial design, and the Response Surface Methodology used to identify the optimum conditions for enzyme extraction by ATPS.
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Shoot tissue (50 mg) was excised and immediately used for enzyme extractions.
GBSS1 and SSS enzyme extractions were conducted as described by Umemoto and Terashima [48] with some modifications.
All enzyme extractions and centrifugations were carried out at 4 °C.
In order to obtain the optimal method for extracting intracellular inulinase and invertase, we aimed at establishing sonication as the best method for enzymes extraction in this study.
The genetically engineered Escherichia coli strain surface displayed mutant OPH (S5) with improved enzyme activity and favorable stability was constructed using a newly identified N-terminal of ice nucleation protein as an anchoring motif, which can be used directly without further time-consuming enzyme-extraction and purification, thereafter greatly improved the stability of the enzyme.
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