 |
Enzymes are interesting, but have you finished talking about them yet? |
 |
No, not yet. Enzymes are greatly influenced by temperatures and pH conditions. The reaction speed increases as the temperature rises. However, the reaction starts being decelerated at a certain temperature and higher. This is because enzymes are deactivated at certain temperatures. |
|
Is this because enzymes are made of proteins? |
|
You learned a lot. Enzymes work at their optimum temperatures. |
|
The same is true of pH?
|
|
Exactly. Some enzymes are active in an acid pH range, and some in an alkaline pH range, and others in a neutral pH range, depending on kinds of enzymes. Each kind works in an optimum pH range. So, to use an enzyme, you should always check the optimum temperature and pH. |
|
We should read a catalogue carefully. |
|
Also, you should check possible influences by a heavy metal, an oxidizing agent, a reducing agent, an anionic surfactant, a cationic surfatant, and.... |
|
So many! It sounds very troublesome. |
|
Don't worry. You can always ask Rakuto Kasei to conduct tests. They always do a good job!
|
|
The enzyme has been and will be paid more attentions, and so RAKUTO KASEI will be busier. |
|
That's good. |
|
Hey, I feel like watching an Asian movie for a change. |
|
Let's go! |
