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dc.contributor.authorKitamura, Kiyoshija
dc.contributor.transcriptionキタムラ, キヨシja
dc.date.accessioned2007-09-10T06:45:14Z-
dc.date.available2007-09-10T06:45:14Z-
dc.date.issued1966-10-30ja
dc.identifier.issn0034-6675ja
dc.identifier.urihttp://hdl.handle.net/2433/46878-
dc.description.abstractInactivations of al-proteinase (EC 3. 4. 4. 16) of B. subtilis and of β-amylase (EC 3. 2. 1. 2) of barley under pressures up to 10, 000kg/cm^2, and 7, 000kg/cm^2, respectively, have been investigated. The inactivations of both the enzymes by heat are retarded by applications of pressure up to certain magnitudes (ca. 2, 000kg/cm^2). Further increase of pressure, however, strongly facilitates the inactivatims and very rapid inactivations take place even at room temperature by the application of pressures above certain magnitudes. The inactivations are of first order with respects to enzyme concentrations. From the data of these enzymes together with the data of α-amylases hitherto obtained, thermodynamic quantities concerning the rate processes were calculated and the general scheme of the inactivation of enzymes under high pressure was discussed.ja
dc.language.isoengja
dc.publisherThe Physico-Chemical Society of Japanja
dc.titleInactivation of enzymes under high pressure : II. Inactivation of bacterial al-proteinase and β-amylase of barley under high pressureja
dc.type.niitypeDepartmental Bulletin Paperja
dc.identifier.ncidAA00817661ja
dc.identifier.jtitleThe Review of Physical Chemistry of Japanja
dc.identifier.volume36ja
dc.identifier.issue1ja
dc.identifier.spage44ja
dc.identifier.epage53ja
dc.textversionpublisherja
dc.sortkey007ja
Appears in Collections:Vol.36 No.1

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