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Qaagi - Book of Why

Causes

Effects

that causes this effectwould causethe rate of enzyme activity to level off on a enzyme concentration also

Factorsinfluencingenzyme activity Types of enzyme inhibition

Bindingultimately causesa change in the enzyme that interferes with enzyme activity

pH(passive) is influenced byEnzyme Activity Enzyme action

The action of inhibitorstherefore leadsto low enzyme activity but high amount of enzyme

metabolismcausingdeficient activity of the enzyme

Parametersinfluencingthe enzymatic activity of an enzyme

Parameters ... and/or operational stabilityinfluencingthe enzymatic activity of an enzyme

the cell(passive) is influenced byactivity of an enzyme

Factorsinfluencingenzyme activity Types of enzyme

factorsinfluencingenzyme activity background enzymes

an increase of protein secretion(passive) was caused bythe higher enzyme activity

increased protein secretion(passive) was ... caused bythe higher enzyme activity

the use of growth - inhibiting concentrationsprovokedinhibition of the enzyme activity

Accumulation of Product in a reactioncausesinhibition of enzyme activity

product accumulationmay causeinhibition of enzyme activity

product accumulationmight causeinhibition of enzyme activity

by the compounds ( I(passive) is causedthe inhibition of enzyme activity

Excess substratecausesinhibition of enzyme activity

ATPasecausinginhibition of the enzyme activity

CYP2D6 * 10 ( * 10causesdecreased enzyme activity

prolonged shaking of the cell suspensionmay causethe inactivation of enzyme activity

Factorsinfluencingenzyme activity enzymes

the factorsinfluencingenzyme activity enzymes

place factorsinfluencingenzyme activity enzymes

any mutationresultedin diminished enzyme activity

Factorsinfluencingextracellular enzyme activity

Contents 1 Factorsinfluencingextracellular enzyme activity

various types of respiration during extracorporeal circulation(passive) influenced byLysosomal enzyme activity

different gene mutations(passive) caused byresidual enzyme activity

The rich enzyma concentrationcan leadheightened enzyme activity

by grapefruit juice(passive) caused byCYP3A4 enzyme activity

This increase in the pHcausesfaecal enzyme activity

nongenetic factors such as concomitant drugs(passive) caused byCYP2C19 enzyme activity

Other factors ... pH and temperatureinfluenceenzyme activity

by 677 T allele of MTHFR gene(passive) caused byenzyme activity

an " Insertion / Deletion " polymorphism ( allele " I " = Insertion ; allele " D " = Deletioninfluencesenzyme activity

various environmental factors which may alter the three dimensional structure of an enzyme changing its rate of activity or its ability to bind substrate(passive) is influenced byEnzyme activity

by the temperature than by the pH. In particular(passive) was ... influenced byenzyme activity

reaction temperaturecan influenceenzyme activity

a defined magnitude of response in a given systemcausesa defined magnitude of response in a given system

A rare autosomal recessive peroxisomal disorder(passive) caused byA rare autosomal recessive peroxisomal disorder

the harmful effects(passive) are caused bythe harmful effects

to increased fluxleadsto increased flux

to the production of HDL cholesterolcontributesto the production of HDL cholesterol

The clnical symptoms in MPI - CDG(passive) are caused byThe clnical symptoms in MPI - CDG

50 % inhibition of NBT reduction.[28 ] Catalase ( CAT ) activitycaused50 % inhibition of NBT reduction.[28 ] Catalase ( CAT ) activity

in fewer carbs being broken down into simple sugars allowing blood sugar to stay more stableresultsin fewer carbs being broken down into simple sugars allowing blood sugar to stay more stable

to OTcould leadto OT

The inhibitory effects of these compounds(passive) were largely influenced byThe inhibitory effects of these compounds

the rate of reaction Qinfluencethe rate of reaction Q

an equilibrium process(passive) influenced byan equilibrium process

to warfarin sensitivity andhas ledto warfarin sensitivity and

to the deterioration of foods qualitycan leadto the deterioration of foods quality

from sprout damageresultsfrom sprout damage

to disease statescan leadto disease states

In Antiproliferative And Anti - Inflammatory EffectsResultingIn Antiproliferative And Anti - Inflammatory Effects

in decrease of serum LDL levelsresultingin decrease of serum LDL levels

to hepatic peroxisome proliferationleadsto hepatic peroxisome proliferation

from either an excess of dietary precursors of TMA or variations in gut faunaresultingfrom either an excess of dietary precursors of TMA or variations in gut fauna

high , non - specific background staining during IHC assayswill causehigh , non - specific background staining during IHC assays

from microorganisms actively growing in a culture mediumresultingfrom microorganisms actively growing in a culture medium

to disease statescan leadto disease states

to slow progression of the disease and result in the so - called cardiac or renal variants with delayed presentationmight leadto slow progression of the disease and result in the so - called cardiac or renal variants with delayed presentation

in fatigueresultsin fatigue

to an increase in the half - life of calcitriolleadingto an increase in the half - life of calcitriol

to long lived high drug levelsleadingto long lived high drug levels

in increased concentrations of haloperidolmay resultin increased concentrations of haloperidol

to food spoilageleadsto food spoilage

to the body of specific nutrientsleadingto the body of specific nutrients

to an increased concentration of plasma homocysteine and lower levels of serum folatemay leadto an increased concentration of plasma homocysteine and lower levels of serum folate

to increased yield of isopreneleadingto increased yield of isoprene

the breakdown of fatcausesthe breakdown of fat

to degradation of the ECMcan leadto degradation of the ECM

to systemic accumulation of globotriaosylceramide and otherleadingto systemic accumulation of globotriaosylceramide and other

to the deterioration of food qualitycan leadto the deterioration of food quality

in many biochemical processesresultsin many biochemical processes

in improved digestionresultsin improved digestion

to the resultsleadingto the results

to apoptosisleadsto apoptosis

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