- hydrolysis, see Brønsted–Lowry acid–base theory. Acid–base-catalysed
hydrolyses are very common; one
example is the
hydrolysis of
amides or esters. Their...
- Manley/****erson (1971).
Aspects of
Aroma and
Taste Characteristics of
Hydrolysed Vegetable Protein, The
Flavour Industry. p. 686 f. "Würzen". Ullmanns...
-
Cunha S,
Trivella M, Garcia-L****n V, Leonardi-Bee J (March 2016). "
Hydrolysed formula and risk of
allergic or
autoimmune disease:
systematic review...
-
Luciferase is a
generic term for the
class of
oxidative enzymes that
produce bioluminescence, and is
usually distinguished from a photoprotein. The name...
-
suitable for the
product to
which it is added, it may be
hydrolysed enzymatically. In
hydrolysed lecithins, a
portion of the
phospholipids have one fatty...
- organism's
response to a
physiological signal.
Bacteria secrete proteases to
hydrolyse the
peptide bonds in
proteins and
therefore break the
proteins down into...
-
sugar is a
refined form of sucrose. In the body,
compound sugars are
hydrolysed into
simple sugars.
Longer chains of
monosaccharides (>2) are not regarded...
- The
enzyme citrate synthase E.C. 2.3.3.1 (previously 4.1.3.7)]
exists in
nearly all
living cells and
stands as a pace-making
enzyme in the
first step of...
-
Fatty acid
synthase (FAS) is an
enzyme that in
humans is
encoded by the FASN gene.
Fatty acid
synthase is a multi-enzyme
protein that
catalyzes fatty acid...
-
carbon tetrachloride,
although one
difference is that NCl3 is
easily hydrolysed by
water while CCl4 is not. It was
first synthesised in 1811 by Pierre...
