a new method for the synthesis of water soluble polyaniline (pani) using hemin chloride (h.c) in the presence of hydrogen peroxide (h.p) is presented. hemin chloride is an effective catalyst for the oxidative polymerization of aniline in the presence of hydrogen peroxide at room temperature. the uv- vis absorption spectra of the product show a distinct absorption peak at 430 nm in ph 4.0 b...

Bioconversion of lignocellulose by microbial fermentation is typically preceded by an acidic thermochemical pretreatment step designed to facilitate enzymatic hydrolysis of cellulose. Substances formed during the pretreatment of the lignocellulosic feedstock inhibit enzymatic hydrolysis as well as microbial fermentation steps. This review focuses on inhibitors from lignocellulosic feedstocks an...

background & aim: when the level of free radicals is increased and also when both the enzymatic systems and low molecular antioxidants are not sufficient to protect the organism, it seems necessary to get antioxidants from external sources. this study aimed to evaluate the antioxidant potential of different parts of catharantus roseus experimental: the antioxidant potential of ethanol extra...

The inhibition of ribonuclease Bi by 3'-N-hydroxyurea-3'-deoxythymidine 5'-phosphate is enhanced by 30-fold in the presence of Zn(2+). Thus, an N-hydroxyurea nucleotide can recruit Zn(2+) to inhibit the enzymatic activity of a ribonuclease. This result engenders a general strategy for the inhibition of non-metalloenzymes by metal complexes.

Abstract Silver/silver chloride (Ag/AgCl) is ubiquitous in the field of electrochemical biosensing due to its suitability as a reference electrode material. However, we recently discovered that screen-printed Ag/AgCl ink has detrimental effect on Alcohol Oxidase enzyme stability. We performed an optical absorbance assay isolate interaction and discover surprisingly strong inhibition effect. The...

Purpose of review: Enzymatic browning of fruits and vegetables during postharvest handling and processing degrades the sensory properties and nutritional value and discourages consumer purchase of fresh-cut products. Consequently, enzymatic browning results in significant economic losses for the fresh produce industry. This paper discusses the biochemistry of enzymatic browning, and focuses on ...

The aim of this study was to evaluate the non-enzymatic and enzymatic antioxidant response fifteen Hypericum perforatum L. dark-grown (HR1 A-HR1 O) photoperiod-exposed (HR2 A-HR2 hairy root clones. Dark-grown HR1 clones were characterized with high biomass accumulation up-regulated phenylpropanoid metabolism through phenylalanine ammonia lyase (PAL)-mediated production flavonoids, flavan-3-ols ...