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the substitutioninfluencesenzyme 's activity
4 factorsmay influenceenzyme function Temperature
temperature , pH(passive) are influenced byThe temperature of the Enzyme activity rates
Factorsinfluencingenzymatic activity Temperature
11 Factorsinfluencingenzymatic activity Temperature
pH(passive) is influenced byEnzyme Activity Enzyme action
the cell(passive) is influenced byactivity of an enzyme
these iron sources(passive) caused byenzyme activity changes
factorsinfluencingenzyme activity background enzymes
some factorsmay influenceenzymes activity
Factors such as the amount of peptidoglycan , receptors , and lipids availability , nature of crosslinkinginfluenceautolytic enzymes activity
an increasing substrate concentrationinfluencesthe rate of an enzyme activity
different factorsinfluencingthe variability in enzyme activity
also(passive) was ... influencedL. Enzyme activity
Factorsinfluencingenzyme activity enzymes
the factorsinfluencingenzyme activity enzymes
place factorsinfluencingenzyme activity enzymes
This variantcausesMTHFR enzyme activity
various types of respiration during extracorporeal circulation(passive) influenced byLysosomal enzyme activity
different gene mutations(passive) caused byresidual enzyme activity
To testpromptedlowered enzyme activity
COMT Val158Metinfluencesthe COMT enzyme activity
by grapefruit juice(passive) caused byCYP3A4 enzyme activity
This increase in the pHcausesfaecal enzyme activity
by nongenetic factors such as concomitant drugs(passive) caused byCYP2C19 enzyme activity
nongenetic factors such as concomitant drugs(passive) caused byCYP2C19 enzyme activity
temperature , pH , and the concentration of substrate(passive) is influenced byEnzyme activity
Other factors ... pH and temperatureinfluenceenzyme activity
gene is knownto influenceenzyme activity
by 677 T allele of MTHFR gene(passive) caused byenzyme activity
Factors ... : substrate concentration and inhibitorsinfluencingenzyme activity
by a mutation in the PAH gene(passive) caused byenzyme activity
Change in hydrogen ion concentrationinfluencesthe enzyme activity
temperature , pH(passive) is influenced byEnzyme activity
ph and temperature(passive) is influenced byThe enzyme 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
Temperature has been reportedto influenceenzyme activity
reaction temperaturecan influenceenzyme activity
CO2 Photosynthesis Cell metabolism(passive) is influenced byCO2 Photosynthesis Cell metabolism
thuscan causethus
to the production of HDL cholesterolcontributesto the production of HDL cholesterol
50 % inhibition of NBT reduction.[28 ] Catalase ( CAT ) activitycaused50 % inhibition of NBT reduction.[28 ] Catalase ( CAT ) activity
National ovulation prostaglandinsleadNational ovulation prostaglandins
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
in an accumulation of oleic acidresultsin an accumulation of oleic acid
to disease statescan leadto disease states
buildup of lipidscan resultbuildup of lipids
in glycogen accumulation in liver and musclesresultsin glycogen accumulation in liver and muscles
to rapid glucoseleadingto rapid glucose
in decrease of serum LDL levelsresultingin decrease of serum LDL levels
to disease statescan leadto disease states
to clinical symptoms , including neurodevelopmental delay and seizuresleadsto clinical symptoms , including neurodevelopmental delay and seizures
to clinical symptoms in humans , including neurodevelopmental delay and seizuresleadsto clinical symptoms in humans , including neurodevelopmental delay and seizures
to inflammatory digestive , respiratory , and cardiovascular conditionscan leadto inflammatory digestive , respiratory , and cardiovascular conditions
in fatigueresultsin fatigue
to an increase in the half - life of calcitriolleadingto an increase in the half - life of calcitriol
to the buildup of abnormal amounts of heparan sulfate ( HS ) in the brain and other organsleadsto the buildup of abnormal amounts of heparan sulfate ( HS ) in the brain and other organs
vegetables to lose nutrients and change texturecausesvegetables to lose nutrients and change texture
in increasedresultingin increased
to increased metabolic activityleadsto increased metabolic activity
texture change and nutrient losscausestexture change and nutrient loss
changes in the flavour and texture during storagecan causechanges in the flavour and texture during storage
accumulation of BCAAs , allo - isoleucine , and branched - chain ketoacids ( BCKAs ) in tissues and plasmacausingaccumulation of BCAAs , allo - isoleucine , and branched - chain ketoacids ( BCKAs ) in tissues and plasma
food to spoilcausesfood to spoil
the food to spoilcausesthe food to spoil
to long lived high drug levelsleadingto long lived high drug levels
to the buildup of abnormal amounts of HS in the brain and other organsleadsto the buildup of abnormal amounts of HS in the brain and other organs
in increased concentrations of haloperidolmay resultin increased concentrations of haloperidol
in increased haloperidol concentrationsmay resultin increased haloperidol concentrations
to food spoilageleadsto food spoilage
in increased serum concentrations of homocysteinecan resultin increased serum concentrations of homocysteine
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 overall yield of isopreneleadingto increased overall yield of isoprene
to increased yield of isopreneleadingto increased yield of isoprene
the breakdown of fatcausesthe breakdown of fat
changes in the flavour and texturecan causechanges in the flavour and texture
to a higher yieldleadingto a higher yield